Recipe

Szechuan Tofu Stir Fry

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Szechuan Tofu Stir Fry

Tofu stir fried in a delicious Asian inspired mix of soy, chilli and Chinkiang vinegar. Green beans, ginger, garlic and tomato add to the amazing flavours




Ingredients to serve 2

  • ½ cup x basmati rice
  • ¼ cup x water
  • 30ml x soy sauce
  • ½ tbsp x tomato paste
  • 1 tsp x Chinkiang vinegar
  • 1 tsp x sugar (from your pantry)
  • ½ tsp x chilli flakes (use less if you want less heat)
  • 1¼ tbsp x cornstarch
  • 200g x tofu
  • 1 tbsp x vegetable oil (from your pantry)
  • 150g x green beans – cut off ends, cut in half
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 tsp x fresh ginger – peel and grate finely
  • . x olive oil, freshly ground salt and pepper
  • . x paper towels (from your pantry)

Ingredients to serve 4

  • 1 cup x basmati rice
  • ½ cup x water
  • 60ml x soy sauce
  • 1 tbsp x tomato paste
  • 2 tsp x Chinkiang vinegar
  • 2 tsp x sugar (from your pantry)
  • 1 tsp x chilli flakes (use less if you want less heat)
  • 2½ tbsp x cornstarch
  • 400g x tofu
  • 2 tbsp x vegetable oil (from your pantry)
  • 300g x green beans – cut off ends, cut in half
  • 4 cloves x garlic – crush, peel and chop finely
  • 2 tsp x fresh ginger – peel and grate finely
  • . x olive oil, freshly ground salt and pepper
  • . x paper towels (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.

Step 3

Mix the following ingredients together in a bowl: HALF the water (see quantity above), soy sauce, tomato paste, vinegar, sugar, chilli flakes to taste. Then add just HALF a tsp (box for 2) or ONE tsp (box for 4) of the cornstarch (you’ll need the rest of the cornstarch for the tofu). Mix well and set aside.

Step 4

Remove the tofu from the packaging, drain the liquid away and pat the tofu dry with paper towels. Then cut it into cubes – about 2cm wide. Toss the tofu in a bowl with the remaining cornstarch until well coated.

Step 5

Heat HALF the vegetable oil in a wok or large frying pan over medium to high heat. Add the tofu cubes and spread out in a single layer in the pan. Don’t worry – its ok that the pan becomes quite dry. Pan fry for about 2 minutes on one side until lightly browned. Then turn over and brown on the other sides – for another 2 or 3 minutes. When done, transfer to a plate and set aside.

Step 6

Reduce heat to medium. Add the remaining vegetable oil to the pan. Add the green beans, chopped garlic and grated ginger. Stir for about a minute then add the remaining water, cover and cook until the beans are done but still crunchy – about 3 minutes. Add the soy sauce mixture and stir for about a minute. Finally, mix in the tofu and cook until heated through for another minute.

Step 7

To serve, divide the tofu stir fry between the bowls.