Szechuan Tofu and Veggies

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 2

Author: Sylvia Fountaine


Szechuan Tofu and Veggies


· 8 ounces tofu, patted dry and cubed ( or sub shrimp or chicken cubes)· 2 tablespoons olive or high heat oil· generous pinch salt and pepper· ½ cup thinly sliced onion· 4 ounces sliced mushrooms (optional)· 2 cups shredded cabbage (or shredded brussels, or shredded broccoli)· 1 cup shredded carrots or matchstick· ½ red bell pepper, thinly sliced· 1 cup asparagus, snap peas, or green beans· optional : 6- 8 small dried red Chinese or Arbol chilies· garnish: scallions, sesame seeds, chili flakes


Step 1Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly.  Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.Step 2To the same pan, add a little more oil if needed,  onion, and mushrooms and sauté over medium high heat – stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried chilies if you like -and lower heat to medium, and sauté,  tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!Step 3Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.Step 4Divide among two bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.Step 5Serve this just as it is, or over rice, or noodles… and remember, do not eat the dried chilis!