Szechuan Tofu Spicy Braised

Be the first to rate

(No Ratings Yet)

Loading...

A fiery Sichuan-style braised tofu loaded with dried chilies, tingling Sichuan peppercorns, savory shiitake mushrooms, and crisp bok choy. Unlike mapo tofu, this version is fully vegetarian and uses whole chilies for a deeper, smoky heat, with a longer simmer that lets the tofu soak up every drop of the glossy, fragrant sauce. Spoon it over steamed rice for a comforting weeknight bowl.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 4 gSugar
• 20 gProtein
• 860 mgSodium
• 520 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the tofu

• 1 (16 oz) block extra-firm tofu, drained
• 1 tbsp vegetable oil
• 1/4 tsp fine salt

For the braise

• 3 tbsp vegetable oil
• 10 whole dried red chilies (such as facing heaven chilies)
• 1 tbsp whole Sichuan peppercorns
• 4 garlic cloves, finely minced
• 1 tbsp fresh ginger, minced
• 2 tbsp doubanjiang (Sichuan broad bean chili paste)
• 1 tbsp Shaoxing wine
• 1 1/2 cups low-sodium vegetable broth
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp granulated sugar
• 4 oz fresh shiitake mushrooms, stemmed and quartered
• 3 baby bok choy, trimmed and quartered lengthwise
• 2 tbsp cornstarch mixed with 3 tbsp cold water
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced on the diagonal
• Steamed jasmine rice, for serving

Directions

1. Press the tofu for 15 minutes by wrapping it in paper towels and weighting with a heavy plate. Cut into 1-inch cubes and pat completely dry, then toss with the salt.
2. Heat 1 tbsp oil in a wide nonstick skillet over medium heat. Add the tofu in a single layer and pan-fry, turning gently, until golden on all sides, about 8 minutes. Transfer to a plate.
3. In the same skillet, add the remaining 3 tbsp oil and heat over medium-low. Add the dried chilies and Sichuan peppercorns and toast 30 to 45 seconds until the peppercorns become fragrant and the chilies darken. Remove half the chilies and peppercorns with a slotted spoon and set aside for garnish if you prefer a milder dish.
4. Stir in the garlic, ginger, and doubanjiang and cook 1 to 2 minutes until the oil turns a deep red and the mixture smells intensely savory. Pour in the Shaoxing wine to deglaze, scraping up any browned bits.
5. Add the vegetable broth, light soy sauce, dark soy sauce, and sugar. Bring to a gentle boil, then add the shiitake mushrooms and the fried tofu. Reduce heat to low, cover, and simmer for 10 minutes so the tofu absorbs the broth.
6. Uncover and nestle the bok choy into the sauce. Simmer uncovered for 3 minutes until the stems are tender but still bright green.
7. Stir the cornstarch slurry and pour it in gradually, tilting the pan to distribute. Simmer 1 to 2 minutes until the sauce is glossy and thick enough to coat the tofu.
8. Remove from heat, drizzle with the sesame oil, and scatter the reserved toasted chilies and peppercorns and the sliced scallions over the top. Serve immediately over bowls of steamed jasmine rice.

Cook’s Notes

• Pressing the tofu well is the single most important step; excess moisture prevents good browning and makes the tofu fall apart during the braise.
• Toast the Sichuan peppercorns briefly in oil over medium-low heat so they release their numbing citrusy oils without turning bitter or acrid.
• Pull out half of the toasted chilies and peppercorns before adding the aromatics if you want the flavor without overwhelming heat, then sprinkle them on top for presentation.
• Doubanjiang is the soul of this dish; do not substitute with generic chili paste. Look for the Pixian brand for the deepest, most authentic flavor.
• The cornstarch slurry should be stirred right before pouring, since the starch settles quickly and can clump if added straight from sitting.

You might also like

Asian

Hong Kong Milk Tea

Asian

Sheng Jian Bao Pan-Fried Pork Buns

Desserts

Crispy Glutinous Rice Sesame Balls with Red Bean Filling

Asian

Guilin Rice Noodles Classic