Szechuan Tofu Stir-Fry
with snow peas / carrots / rice
Using cubed tofu and lots of vegetables, this stir-fry, which was originally published in 2020, is about as fast and colorful as they come. Feel free to increase the spice if you'd like.
Smarts: It will seem like a lot of vegetables when you first add them to the pan, but the carrots will shrink down considerably as they cook. Just keep cooking them until they are very tender and reduced in quantity.
Smarts: It will seem like a lot of vegetables when you first add them to the pan, but the carrots will shrink down considerably as they cook. Just keep cooking them until they are very tender and reduced in quantity.
Tags
Proteins
Cuisines
Ingredients
White or Brown Rice:
- Rice, uncooked white or brown - 1 cup
Szechuan Stir-Fry Sauce:
- Ginger, fresh - 2 tsp , grated
- Garlic - 2 cloves , chopped
- Stock, any type - 1/2 cup
- Soy sauce, low-sodium - 1/4 cup
- Cornstarch - 1 Tbsp
- Brown sugar - 1 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Chili garlic sauce - 1 tsp (sub any hot sauce)
Szechuan Tofu Stir-Fry:
- Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
- Carrots - 10 oz , shredded (look for pre-shredded)
- Cilantro, fresh - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Snow peas - 8 oz (sub snap peas)
- Lime juice - 2 tsp
Prep
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
- Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Ginger / Garlic / Carrots (if not pre-shredded) - Prep as directed. Combine ginger and garlic. Store carrots separately. (Can be done up to 5 days ahead)
- Make sauce - Whisk together ginger, garlic, stock, soy sauce, cornstarch, brown sugar, vinegar, sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
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Make
- Heat a wok or large saute pan with cooking oil over medium-high heat. Add carrots and snow peas and saute until tender, 6 to 7 minutes.
- Move vegetables to one side of the pan and add tofu to the other side. Saute tofu until heated through, 5 to 6 minutes. Stir tofu into vegetables.
- Give sauce a good stir (or shake if using a jar with a lid) to be sure that the cornstarch fully dissolves.
- Pour sauce over stir-fry and bring to a simmer. Cook everything together until sauce thickens, ~3 minutes.
- Add lime juice and cilantro to stir-fry.
- If rice was made ahead, reheat in the microwave.
- Serve stir-fry over rice. Enjoy!
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