Szechuan Tofu and Stir Fried Vegetables.
Easy to make, just needs a little prep time.
Prep Time 20 minutes
Cook Time 20 minutes
- 2 tsp sesame oil to 2 tsps veg oil
- Tender Stem Broccoli
- Baby corn
- One medium Onion
- 1 inch of ginger
- 4 cloves garlic
- 1/2 red bell pepper
- 1 carrot
- Cup of sliced mushrooms
- Small bunch of spring onions
- 1 Tbsp Black and white sesame seeds
- 1 tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp dark miso
- 1 tbsp dark soya
- 2 tsp cornflour
- 1/4 cup dark soya sauce
- 1 tbsp balsamic
- 2 tbsp maple syrup
- 1 tsp dried chilli flakes
- 1 tsp Chinese five spice
- 1 tsp Szechuan pepper see notes for subs
Cube the tofu and prepare the marinade. Add all the ingredients except the oil for the marinade into a bowl, stir then pop in the tofu and coat. Add the oil to a hot pan and toss in tofu. Cook until browned as seen in images.
Prepare all your vegetables. Chop your aromats - garlic, ginger and onion and put in a separate bowl.
Add oil blend to a pan, when its hot add ginger, garlic and onions and cook for a couple of minutes.
Next add in broccoli, cook for another minute or two, then pop in mushrooms. Continue to cook for a minute then add in the rest of the vegetables (excluding the topping).
Stir fry for about two minutes then gradually add in your sauce, simmer for a minute or two, then add in cornflour mix and cook until sauce begins to thicken. You may need to add about another cup of water if the sauce reduces too much.
Finally pop in the tofu and mix it all up. Let it sizzle and simmer for a few minutes before serving.
Just before dishing up, sprinkle on the toasted sesame seeds and spring onions.
Serve with rice or noodles.
Substitute Szechuan pepper for white or black pepper
also for gluten free option sub dark soya with ONLY 1 tbsp tamari sauce as its quite salty and add water to make up the 1/4 cup.