Saturday, July 14, 2018

Szechuan Tofu #AuthorDenise Swanson recipe

My husband and I live in the boondocks so when we’re hungry for Asian food, we have to make it ourselves. Since we’re going through all the trouble to create dishes from our favorite Chinese restaurant, I decided to see if I could make it fit my food philosophy—HIT—Healthy, Inexpensive, Tasty. This Szechuan Tofu is one of my results.

12 ounces extra-firm tofu, drained and cut into 3/4-in. cubes
2 teaspoons cornstarch for sauce plus an additional amount to sprinkle on tofu
2 tablespoons canola oil
1 cup unsalted vegetable stock, divided
3 tablespoons reduced-sodium soy sauce
1 tablespoon sherry vinegar
1 1/2 tablespoons hoisin sauce
3 cups cauliflower florets
2 cups thinly diagonally sliced celery
6 garlic cloves, chopped
1 1/2 tablespoons unsalted ketchup
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Cube tofu and pat it dry with paper towels. Spread it out on a cutting board and sprinkle cornstarch on each side. 

Turn oven to warm.

Heat oil in a large nonstick skillet over medium-high and add tofu. Cook for 6 minutes or until golden and crisp, flipping them over after 3 minutes. Remove tofu to a plate with a slotted spoon and put in oven’s warming drawer.

Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin.

Add cauliflower to remaining oil in pan and cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic and sauté 2 minutes. Add ketchup and pepper and cook 1 minute, stirring to coat. Add stock mixture to pan and bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked tofu and toss. Top with green onions and serve with pot stickers.

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  1. I like tofu but my Mom won’t eat it.

    1. You can sub in chicken, just make sure it is thoroughly cooked.

  2. This comment has been removed by the author.

  3. As you've pointed out, substitutions can be made for the tofu.
    The trick here is to get all the chopping done and then the meal comes together very quickly.

  4. While I've eaten tofu, I've never cooked with it before. This sounds like a good receipe to try.

    1. It's very easy. Just make sure you dry the tofu before sprinkling it with cornstarch.