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Ingredients
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Tofu and Marinade
Vegetables
Sauce
Rice
Method
Prepare the Tofu
- 1
Press the Tofu
Wrap the firm tofu in a clean kitchen towel and place it on a plate. Put a heavy object on top to press out excess moisture. Let it sit for about 20 minutes.
- 2
Marinate the Tofu
After pressing, cut the tofu into cubes. In a bowl, whisk together soy sauce, Szechuan peppercorns, and sesame oil. Add tofu cubes to the marinade and let sit for at least 15 minutes.
- 3
Coat with Cornstarch
Once marinated, remove tofu from the marinade and toss it in cornstarch until evenly coated.
Cook the Tofu
- 4
Fry the Tofu
In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the coated tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Prepare the Vegetables and Sauce
- 5
Sauté the Vegetables
In the same skillet, add another tablespoon of oil if needed. Add minced garlic, ginger, and bell pepper. Sauté for 2-3 minutes until fragrant. Then add broccoli and cook for another 3-4 minutes until tender.
- 6
Make the Sauce
In a small bowl, combine chili paste, vegetable broth, rice vinegar, and sugar. Stir well to combine.
Combine and Serve
- 7
Combine Tofu and Sauce
Return the crispy tofu to the skillet with vegetables. Pour the sauce over the mixture and stir well to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
- 8
- 9
Serve
Serve the Szechuan tofu over a bed of white rice, garnished with chopped green onions.
