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If you're a fan of bold flavors and vibrant dishes, then the Sizzling Spicy Sichuan Tofu Stir Fry is a must-try recipe that will undoubtedly tickle your taste buds. This dish, characterized by its fiery heat and enticing umami, showcases the best of Sichuan cuisine, renowned for its liberal use of spices and peppercorns. Combining the rich textures of tofu with a symphony of spices, vegetables, and a savory sauce, this stir fry not only brings a punch of flavor but also presents a visually appealing meal that can be enjoyed on any occasion.

Spicy Sichuan Tofu Stir Fry

Embark on a culinary journey with Sizzling Spicy Sichuan Tofu Stir Fry, a vibrant dish bursting with bold flavors and rich textures. This recipe highlights the unique taste of Sichuan cuisine, featuring crispy tofu, aromatic vegetables, and a spicy sauce that combines heat with savory goodness. Perfect for vegans and adaptable for various dietary needs, it’s a delightful way to enjoy a nutritious meal full of character. Experience the joy of cooking and savor each delicious bite!
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Ingredients
  

14 oz firm tofu (pressed and cubed)

2 tablespoons vegetable oil (divided)

1 red bell pepper (sliced into thin strips)

1 green bell pepper (sliced into thin strips)

1 cup snap peas (trimmed)

4 cloves garlic (minced)

1 tablespoon fresh ginger (minced)

2-3 tablespoons Sichuan peppercorns (lightly crushed)

2 tablespoons doubanjiang (Sichuan chili bean paste)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon sesame oil

Chopped green onions (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy pan or another weight on top. Allow it to press for about 15 minutes. Once drained, slice the tofu into bite-sized cubes.

    Fry the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Carefully add the cubed tofu in a single layer. Fry the tofu until golden brown on all sides, which should take about 5-6 minutes. Once browned, use a slotted spatula to remove the tofu from the skillet and set it aside on a plate.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. After a moment, when the oil is hot, add the minced garlic, minced ginger, and crushed Sichuan peppercorns. Sauté these ingredients for about 30 seconds, stirring frequently, until they become aromatic but are careful not to let them burn.

        Add Vegetables: Next, incorporate the sliced red and green bell peppers and the trimmed snap peas into the skillet. Stir-fry the mixture for 3-5 minutes, or until the vegetables are tender yet still have a nice crunch.

          Combine Sauce: In a small mixing bowl, whisk together the doubanjiang, soy sauce, rice vinegar, sugar, and sesame oil. Once combined, pour this flavorful sauce over the sautéed vegetables in the skillet.

            Stir in Tofu: Gently fold the previously fried tofu back into the skillet with the vegetables and the sauce. Continue to cook the mixture for an additional 2-3 minutes, stirring carefully to ensure everything is well coated and heated through.

              Serve: Remove the skillet from heat and garnish your Stir Fry with freshly chopped green onions. Serve the delicious spicy tofu mixture hot over a bed of fluffy cooked jasmine rice.

                Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4

                  Presentation Tips: For a vibrant presentation, layer the jasmine rice in the center of a plate and artfully arrange the Stir Fry around it. Add a sprinkle of extra green onions on top for a fresh touch.