Sticky Szechuan Tofu

Sticky Szechuan Tofu

from tofu.theclubb.co
20 min
2 servings

We love the tingly, numbing effect that Szechuan peppercorns have. That, along with the sweet and spicy sauce is a really big combo. This is another < 30 minute recipe that's perfect for mid-week dinners.

Ingredients

  • 400 g Super-firm tofu, chopped into cubes
  • 1.5 tspn Szechuan peppercorns
  • 1 tbsp Sesame oil
  • 3 cloves Garlic, crushed
  • 2 tspn Ginger, chopped finely
  • 0.5 tspn Chilli flakes
  • 2 tbsp Light soy sauce
  • 2 tbsp Maple syrup
  • 1 tbsp Rice wine
  • 4 tbsp Water
  • 1 tbsp Cornflour (cornstarch)

Directions

  1. 1

    Start by sealing and browning the tofu by frying in a splash of oil, or in an air fryer, then set aside until later.

  2. 2

    In a frying pan or wok, toast the Szechuan peppercorns over a medium heat - no oil.

  3. 3

    Tip the peppercorns into a pestle and mortar (or a spice grinder) and then crush the peppercorns until they turn into a coarse powder. Set aside for later.

  4. 4

    Pour the sesame oil into a wok or frying pan, and place over a high heat. Fry the garlic, ginger and chilli flakes for 30 seconds until fragrant.

  5. 5

    Add the crushed peppercorns, soy sauce, maple syrup, rice wine and water. To make it easier, you can place the liquids along with the crushed peppercorns into a jar and shake or stir it, then simply pour it all into the wok.

  6. 6

    Bring it to a simmer and then mix the cornflour with another tablespoon of water to make a slurry, and stir into the bubbling sauce.

  7. 7

    Toss the tofu in and stir well to coat the tofu in the sauce.

  8. 8

    Serve straight out of the wok while it is piping hot, with brown rice, sesame seeds and a side of garlicky stir fried vegetables (we went for baby corn, sugar snap peas and tender stem broccoli)