Simple Sichuan Spicy Tofu
A lightly spiced family style tofu
Servings: 5
Calories: 210kcal
Cost: 5
Equipment
- Chinese wok pan, a large non-stick pot or enameled cast-iron pan
Ingredients
- 2 packages tofu cut into 1 inch square
- 2 clove garlic crushed, diced
- 4 tbsp avocado oil
- 1/2 tsp Chinese five spice powder or ground black pepper mixed with some curry powder as a replacement
- 2 tsp Sichuan chili powder Or regular chili powder/flakes
- 1.5 tsp salt
- 1 green onion chopped
- 1 tsp soy sauce
Instructions
- Cut tofu to 1 inch squares and leave them in a strainer for 10 minutes to drain the liquid out. I like to steam the tofu for a couple of minutes in the steamer basket to firm the tofu a bit before stir fry. But you can skip this step if you like more tender taste.
- Meanwhile, chop the whole green onion into small pieces, and heat the pan on medium high
- Add avocado oil to the heated pan, and add in Chinese five spice powder once the oil is hot. I like avocado oil because it has a higher smoke point than many other cooking oils.
- Add garlic and green onion to the pan, give it a quick stir and add Sichuan chili powder last to avoid burning
- Stir in tofu and let them sear for 5 minutes before stirring again, repeat the same process until most of them get some searing time. After 10 minutes of cooking, add salt and soy sauce to tofu, mix quickly and let it continue to cook 5 more minutes to get Umami flavor from the soy sauce through the whole dish.
- Garnish tofu with a pinch of chopped green onion when serving.
Notes
Enjoy this simply healthy tofu dish over semi-brown rice. So delicious!
Nutrition
Calories: 210kcal | Carbohydrates: 4g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Sodium: 539mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg