I wasn’t sure how my dish would come out, or if we would even like it. Well, guess what? We LOVED it!! That’s right, we all absolutely loved it!! The tofu was not flavorless like I thought it would be, but did take on the taste of the sauce.
To see how I made Szechuan Tofu, keep reading!
|Szechuan Tofu|| |
- 1 large brick of extra firm tofu (this can be found in the produce dept)
- 2-3 heaping tbsp. cornstarch or flour
- 2 tbsp. peanut oil (or any other vegetable oil)
- 3 tbsp soy sauce
- 4 tbsp. hoisin sauce
- 2 tbsp. rice vinegar
- ½ cup dark brown sugar
- 3 tbsp. chili sauce (the kind that looks like ketchup)
- 2 tbsp. sesame oil
- 2 scallions, sliced
- 2-3 tbsps. chopped red onion or shallot
- ½ to 1 cup water
- 2 tbsp. ginger, chopped
- 1 tsp. Sriracha sauce (or more, if you like it really spicy)
- When you use tofu it sits in a liquid inside the plastic so you will need to get out as much water as possible. You can do this by placing the tofu onto a plate with paper towels and putting something heavy on top like a plate and let it sit for about a half hour or so.
- In a large glass measuring cup or bowl combine the soy sauce, hoisin sauce, vinegar, sugar, chili sauce, sesame oil and water. Mix well and set aside.
- Slice the tofu into thin slices about ½ inch slices and coat with the cornstarch, shaking off the excess.
- Heat 1 tbsp. of the oil in a nonstick wok or frying pan over medium high heat and fry the tofu until nicely browned and crispy, but not burnt. Watch it carefully. Also, do not crowd the tofu in the pan. Turn after about two or three minutes. When they are all finished, remove from pan, set aside.
- Clean out the pan, or use another pan and heat the other tbsp. of the oil and add the onions/shallots and ginger, stir fry for about a minute or two. Mix in the sauce and bring to a boil. Simmer for about 3 minutes or so and then add the tofu and mix gently. Garnish with the green onions! Serve and enjoy!