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Sizzling Spicy Sichuan Tofu Stir Fry is not just a dish; it's an experience that invites you to explore the vibrant and fiery flavors of Sichuan cuisine. Known for its bold spices and complex flavor profiles, this dish is a celebration of the senses. The combination of crispy tofu, fresh vegetables, and a medley of spices creates a symphony of taste that is both satisfying and addictive.

Spicy Sichuan Tofu Stir Fry

Discover the vibrant flavors of Sichuan cuisine with this Sizzling Spicy Sichuan Tofu Stir Fry. This dish offers a delightful combination of crispy tofu, fresh vegetables, and bold spices, creating a feast for the senses. Easy to prepare, this stir fry showcases traditional cooking methods while allowing you to add your personal touch. Perfect for plant-based diets, it’s not just a meal but a culinary journey that you can enjoy and share with family and friends.
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 tablespoons vegetable oil, divided

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 cup snap peas, trimmed

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2-3 tablespoons Sichuan peppercorns

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 skillet or pan on top. Let it drain for about 15 minutes. After pressing, cut the tofu into bite-sized cubes.

    Fry the Tofu: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, carefully add the cubed tofu in a single layer. Fry the tofu for 5-6 minutes, turning occasionally, until it is golden brown on all sides. 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. When the oil is hot, add the minced garlic, ginger, and Sichuan peppercorns. Sauté these ingredients for about 30 seconds, stirring constantly to release their fragrant aromas.

        Add Vegetables: Add the sliced red and green bell peppers along with the snap peas to the skillet. Stir-fry the vegetables for 3-5 minutes, or until they are tender-crisp, maintaining their vibrant color.

          Combine Sauce: In a small bowl, whisk together the doubanjiang, soy sauce, rice vinegar, sugar, and sesame oil until well mixed. Pour this flavorful sauce over the sautéed vegetables in the skillet, stirring to coat them evenly.

            Stir in Tofu: Gently reintroduce the fried tofu to the skillet, folding it in with the vegetables and sauce. Allow everything to cook together for an additional 2-3 minutes, stirring occasionally to ensure that the tofu is well-coated with the sauce and heated through.

              Serve: Remove the skillet from heat. Garnish the stir-fry with finely chopped green onions for a fresh touch. Serve the sizzling spicy Sichuan tofu hot over a bed of fluffy cooked jasmine rice.

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