Spicy Braised Tofu recipe

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Ingredients

1 (8 ounce) package firm tofu, cut into bite-sized cubes
2 tablespoons vegetable oil
2 tablespoons chili bean paste (toban djan)
1 (3/4 inch thick) slice fresh ginger, finely chopped
1 teaspoon chile powder
1 cup water, or as needed
1 bunch garlic scapes, cut into 1-inch pieces
1 teaspoon soy sauce
salt to taste
1 teaspoon water
1 teaspoon cornstarch
½ teaspoon ground Sichuan peppercorns, or to taste

Nutrition Info

499.7 calories
carbohydrate: 48 g
cholesterol: : -
fat: 25.5 g
fiber: 7.1 g
protein: 28.1 g
saturatedFat: 3.7 g
servingSize: -
sodium: 955.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a small pot of salted water to a boil. Add tofu, boil for 1 to 2 minutes. Drain.

  2. Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder, cook and stir until fragrant, 1 to 2 minutes.

  3. Stir tofu into the skillet, pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.

  4. Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.

Recipe Yield

2 servings

Recipe Note

This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns.

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