Spicy Szechuan Tofu

Golden-seared extra-firm tofu tossed with tender broccoli crowns and scallions in a fiery Szechuan peppercorn and soy sauce.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Medium

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat
• Low-Sodium
• Low-Sugar

Tags

• stir-fry
• spicy
• savory
• healthy

Ingredients

• 2 package extra-firm tofu (pressed and cut into 3/4-inch cubes)
• 3 cup broccoli (cut into bite-sized florets)
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon red pepper flakes
• 0.5 teaspoon Szechuan peppercorns (finely ground)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon olive oil
• 1 cup jasmine rice

Instructions

1. Combine jasmine rice and 2 cups of water in a pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until tender.
2. In a small bowl, whisk low-sodium soy sauce, rice vinegar, red pepper flakes, ground Szechuan peppercorns, minced garlic, minced ginger, and 3 tablespoons of water.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook for 8 minutes, turning frequently until all sides are golden brown and crisp.
4. Add broccoli florets and 2 tablespoons of water to the pan. Cover and steam for 3 minutes until broccoli is bright green and tender-crisp.
5. Uncover, pour the Szechuan sauce over the tofu and broccoli, and toss vigorously over high heat for 2 minutes until sauce glazes the ingredients.
6. Serve hot over beds of fluffy jasmine rice.

Notes

Adjust red pepper flakes to calibrate heat to your exact spice preference.

Nutrition (per serving)

• Calories: 410
• Protein: 31 g
• Carbohydrates: 49 g
• Fat: 11.5 g
• Fiber: 8 g
• Sodium: 460 mg
• Saturated Fat: 1.7 g
• Sugar: 3.5 g