Feeling lazy / don’t have any idea for dinner tonight ? Don’t get stress of thinking it, here is the delicious & healthy Chinese take-out recipe Schewan style tofu !!
Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper (http://en.wikipedia.org/wiki/Szechuan_cuisine).
Last Friday me & my husband went to the super market near by our home. Honestly, I always love to go that super market, because near to it there is a Chinese restaurant, where I fond of trying some good foods occasionally. Likewise, recently I tried Szechwan styled chicken, I really loved that dish because of its fresh and crunchy vegetables, sweet & sour sauce and juiciness of the chicken. So I thought to give a try the vegan / healthy version of this recipe by substituting tofu instead of chicken. Be creative to substitute any combination of vegetables you like for this recipe – broccoli, eggplant, cauliflower, potatoes, zucchini, mushroom, snow peas, tempeh or paneer etc.,
It’s super easy recipe, good filling, having lots of Asian flavors & vegetables pack. Don’t over cook the vegetables, this helps to keep it fresh & crunchy texture. For stir – frying, always keep the pan in medium high heat & move the dish constantly around the pan. I served my dish with steamed rice, but this can be substitute with rice noodles, noodles, pasta, stuffed with chapathi / bread etc., If you like have saucy consistent, add more sauce & mix a tsp of corn flour which helps to thickening the dish.
Olive oil – 2 tsp
Tofu (I used extra firm) – 227 gms / 8 oz (cubed)
Onion – 1 no. medium
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green bell pepper / Capsicum – 1 no. medium
Orange bell pepper – 1 no. medium
Pine apple – 1/2 cup (cut into cubes)
Baby carrot – 1 cup (sliced length wise)
For Szechwan Sauce;
Dark sesame oil – 2 tsp
Soy sauce (low sodium & gluten free) – 1 tbsp
Apple cider vinegar – ¼ cup
Red chili paste (home made) – 1 tsp (adjust to taste)
Honey – 1 tbsp (adjust to taste)
Sesame seeds (roasted) – 1tsp
Groundnuts (roasted) – 1 tsp crushed
Spring onions – 1 tbsp chopped
In a small bowl, add all the ingredients given above for sauce, whisk together & keep aside.
Remove the moisture from tofu by using paper towel & keep aside.
Keep large pan / heavy skilled on medium-high heat, add tsp of olive oil & pan fry the tofu until golden brown on both sides.
Remove the excess oil from the tofu by using paper towel.
In the same pan add another tsp of oil, add chopped ginger, garlic & saute it for a minute on low flame.
Now add chopped carrots, onion & saute these vegetables for 3 – 4 minutes.
Finely add the chopped bell pepper, pineapple, fried tofu & saute it for 2 minutes on high flame.
Now add the schewan sauce & cook it for 3 minutes .
Now garnish it with groundnuts, sesame seeds & spring onions.
Serve hot & enjoy it steamed rice.