Szechuan Tofu Vegetable Stir-fry
Hello, dear reader! Today, I invite you to join me on a culinary adventure as we explore the wonders of a dish that has captured my heart and taste buds - the delightful Szechuan Tofu Vegetable Stir-fry.
Equipment
- 1 wok
- 2 bowls
Ingredients
Sauce:
- 1/4 cup soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar
- 2 teaspoons sugar
- 1/2 teaspoon crushed red pepper
- 1 teaspoon cornstarch
- 1/8 cup water
Other ingredients
- 1 14- ounce package extra-firm tofu drained, cut into small cubes
- 2 tablespoons cornstarch
- 2 tablespoons canola oil divided
- 3 cups green beans end trimmed, halved
- 1 cup mushrooms sliced
- 4 garlic cloves finely chopped
- 2 teaspoons ginger finely chopped
- 1/8 cup water
Instructions
- Combine sauce ingredients in a bowl. Set aside.
- In another bowl, add cornstarch and tofu. Toss to combine.
- In a wok, add 1 tablespoon oil and heat over medium-high heat. Place tofu on wok in a single layer. Without moving tofu, cook for about 2 minutes. Carefully turn. While stirring, cook for another 2 minutes or until crisp and slightly brown. Remove from wok and put on a plate.
- Return to heat adjusted to medium. Heat remaining oil on wok, then stir-fry green beans, garlic, and ginger for about a minute. Pour in remaining water, then cover. Cook for about 2 minutes until beans are tender but still a bit crisp. Slightly mix sauce, then pour over green beans. Stir for about a minute or until sauce thickens. Toss in tofu and stir until heated thoroughly.
- Serve.
Notes
To ensure a delightful texture, use firm tofu for this stir-fry. Cut the tofu into bite-sized cubes and pat them dry with a paper towel to remove excess moisture. Lightly season the tofu with salt and pepper or marinate it for extra flavor. Pan-fry the tofu until golden and crispy on the outside while remaining creamy on the inside. This step adds a wonderful contrast of textures to the dish.