SZECHUAN TOFU RECIPE RECIPES

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SZECHUAN TOFU WITH CAULIFLOWER RECIPE | COOKING LIGHT



Szechuan Tofu with Cauliflower Recipe | Cooking Light image

We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.   

Provided by Robin Bashinsky

Total Time 25 minutes

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 13

12 ounces extra-firm tofu, drained and cut into 3/4-in. cubes
3 tablespoons cornstarch, divided
2 tablespoons canola oil
1 cup unsalted vegetable stock, divided
3 tablespoons reduced-sodium soy sauce
1 tablespoon sherry vinegar
1 1/2 teaspoons hoisin sauce
3 cups cauliflower florets
2 cups thinly diagonally sliced celery
6 garlic cloves, thinly sliced
1 1/2 tablespoons unsalted ketchup
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Steps:

  • Pat tofu dry with paper towels. Place 7 teaspoons cornstarch in a large bowl. Add tofu; toss to coat. Remove tofu from bowl. Heat oil in a large nonstick skillet over medium-high. Add tofu; cook 6 minutes or until golden and crisp, stirring occasionally. Remove tofu to a plate with a slotted spoon. Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin. Add cauliflower to remaining oil in pan; cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic; sauté 2 minutes. Add ketchup and pepper; cook 1 minute, stirring to coat. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked tofu; toss. Top with green onions.

Nutrition Facts : Calories 271, CarbohydrateContent 27 g, CholesterolContent 0.0 mg, FatContent 12.9 g, FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 1.7 g, SodiumContent 612 mg, SugarContent 5 g

SZECHUAN-STYLE TOFU WITH PEANUTS RECIPE | MYRECIPES



Szechuan-Style Tofu with Peanuts Recipe | MyRecipes image

Spice up your supper with this Asian-flavored vegetarian dish. For meat-lovers, feel free to substitute chicken for tofu.

Provided by David Bonom

Yield 4 servings (serving size: 3/4 cup rice, about 3/4 cup tofu mixture, and 1 tablespoon peanuts)

Number Of Ingredients 15

2 (3 1/2-ounce) bags boil-in-bag jasmine rice
1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
Cooking spray
½ cup fat-free, less-sodium chicken broth
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon less-sodium soy sauce
1 teaspoon cornstarch
2 teaspoons black bean garlic sauce
1 tablespoon canola oil
¼ teaspoon salt
1 (8-ounce) package presliced mushrooms
½ cup matchstick-cut carrots
1 tablespoon bottled ground fresh ginger (such as Spice World)
½ cup chopped green onions
¼ cup unsalted dry-roasted peanuts, chopped

Steps:

  • Preheat broiler.
  • Cook rice according to package directions, omitting salt and fat.
  • Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
  • While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
  • Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.

Nutrition Facts : Calories 389 calories, CarbohydrateContent 51.6 g, FatContent 14.3 g, FiberContent 2.4 g, ProteinContent 17.2 g, SaturatedFatContent 2.1 g, SodiumContent 619 mg

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