Prep 10 mins
Cook 15 mins
This is a recipe I got from a grocery store. I had a sample of it and it was too spicy for me It made my mouth hot but was still tasty! I thought I would submit the recipe anyway. There is a milder version of this recipe under my recipes as well(Tofu in a Mild Oriental Sauce). If you want this a little saucier, just add more of the sauce ingredients.
- 1 (14 ounce) package soft tofu or 1 (14 ounce) packageregular tofu
- 1⁄2 teaspoon ground toasted szechuan peppercorns
- 1 teaspoon soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon chili black bean sauce
- 2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 1 fresh Thai red chili pepper, minced (or other to taste)
- 1 green onion, chopped (scallion) (optional)
- Cut tofu into 1/2 inch cubes and set aside.
- Mix the peppercorns, soy sauce, sesame oil and chile black bean sauce together and set aside.
- Heat a skillet or wok on high heat until hot.
- Add the olive oil to the skillet or wok and swirl around to coat sides and bottom.
- Add the garlic and chile pepper and cook, stirring until fragrant (about 10 seconds).
- Add the sauce mixture, stir and cook for about 1-2 minutes.
- Add the tofu and cook, stirring gently, until tofu is coated and heated through (about 1-2 minutes).
- "Pour" into a serving bowl and garnish with the green onion.
I definitely liked this. The szechuan peppercorns give it a different sort of woodsy flavor. I subbed brown bean sauce (which I like better than black bean sauce), and added broccoli to the dish. I also used peanut oil instead of olive, since it holds up better at high temperatures.