- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Servings: 2
- Category: vegan, adaptable, tofu, stir-fry
- Cuisine: Chinese
- 8–12 ounces tofu, patted dry and cubed
- 2 tablespoons peanut oil or high heat oil
- generous pinch salt and pepper
- ½ cup thinly sliced onion
- 4 ounces sliced mushrooms (optional)
- 2 cups shredded cabbage (or shredded Brussels, or
- 1 cup shredded carrots or matchstick
- ½ red bell pepper, thinly sliced
- 1 cup asparagus, snap peas, or green beans
- optional: 6-8 small dried red Chinese or Arbol chilies
- ¼ cup Szechuan Sauce and more to taste! (please multiply if doubling or tripling the recipe)
- garnish: scallions, sesame seeds, chili flakes
Heat the oil in a pan. Season the oil generously with salt and pepper. With tofu, usually use half a teaspoon of kosher salt per half pound of tofu. Stir in the flavored oil until it is evenly distributed. Add the tofu and fry it crispy and golden brown on both sides. Have patience here. Put aside.
In the same pan, if necessary, add a little more oil, onion and mushrooms and fry over medium heat – stirring gently for about 3 minutes, stirring constantly. Add remaining vegetables, add dried red peppers and reduce heat to medium and sauté, stir and stir for 3-5 minutes, until tender or al dente. Tender yet crunchy yet slightly crunchy!
From ¼ cup, add the Sichuan sauce and add more to taste. If cooking multiple batches, multiply the sauce accordingly. Boil the sauce for 2 minutes and let it thicken a little. At the end, add the crispy tofu to heat it up.
Divide into bowls. Sprinkle with sesame seeds and spring onions. Add the chili flakes for more heat. Serve it as is, over rice or pasta … and keep in mind not to eat the dried peppers!