Spicy Szechuan Tofu

Ingredients

• 16 oz firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 4 cloves garlic
• 1 inch fresh ginger
• 1 tsp Szechuan peppercorns
• 6 dried red chilies
• 1 tsp chili oil (optional)
• 3 tbsp soy sauce (or tamari for GF)
• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ cup water or vegetable broth
• 2 green onions (optional)
• 4 cups cooked rice

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. Toss tofu with cornstarch until evenly coated.
2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and pan-fry until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
3. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and water/broth to create the sauce.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add minced garlic, grated ginger, Szechuan peppercorns, and dried red chilies. Stir-fry for 30 seconds until fragrant.
5. Pour the prepared sauce into the skillet and bring to a simmer, stirring constantly until it thickens slightly. Stir in chili oil if using.
6. Return the crispy tofu to the skillet and toss gently to coat evenly with the Szechuan sauce. Cook for 1-2 minutes until heated through.
7. Garnish with sliced green onions, if desired, and serve immediately over cooked rice.