Szechuan Tofu

Instructions

1. Step 1

   Drain the tofu, pat it thoroughly dry, and cut it into 2.5 cm cubes.

   Ingredients used: 450.0 gr Firm Tofu

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the tofu in a mixing bowl and gently toss it with half of the cornstarch until lightly coated.

   Ingredients used: 8.0 gr Cornstarch

   Cookware: mixing bowl

3. Step 3

   Whisk the remaining cornstarch with the vegetable stock, soy sauce, rice vinegar, sesame oil, and sugar until smooth.

   Ingredients used: 8.0 gr Cornstarch, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 30.0 ml Soy Sauce, 8.0 gr Sugar, 180.0 ml Vegetable Stock

   Cookware: measuring jug, whisk

4. Step 4

   Heat two-thirds of the neutral oil in a large skillet over medium-high heat. Add the tofu in one layer and cook, turning occasionally, until golden on several sides.

   Timer: 8 min (fixed)

   Ingredients used: 20.0 ml Vegetable Oil

   Cookware: skillet, spatula

5. Step 5

   Transfer the tofu back to the mixing bowl. Add the remaining neutral oil, Sichuan peppercorns, and dried chili peppers to the skillet and stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Chili Pepper, 3.0 gr Sichuan Peppercorn, 10.0 ml Vegetable Oil

   Cookware: mixing bowl, skillet, spatula

6. Step 6

   Add the bell pepper and shiitake mushrooms. Stir-fry over medium-high heat until the mushrooms soften and the pepper is crisp-tender.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Red Bell Pepper, 120.0 gr Shiitake Mushroom

   Cookware: skillet, spatula

7. Step 7

   Add the garlic, ginger, doubanjiang, and the white half of the scallions. Stir over medium heat until aromatic and the paste coats the vegetables.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Doubanjiang, 12.0 gr Garlic, 15.0 gr Ginger, 20.0 gr Scallion

   Cookware: skillet, spatula

8. Step 8

   Whisk the prepared sauce once more, pour it into the skillet, and bring it to a simmer over medium heat. Stir until glossy and lightly thickened.

   Timer: 2 min (fixed)

   Cookware: measuring jug, skillet, spatula, whisk

9. Step 9

   Return the cooked tofu to the skillet and fold it gently through the sauce until evenly coated and hot.

   Timer: 2 min (fixed)

   Cookware: skillet, spatula

10. Step 10

    Remove the skillet from the heat and scatter the remaining green half of the scallions over the tofu before serving.

    Ingredients used: 20.0 gr Scallion

    Cookware: skillet