Tofu 1-2-3

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Name: Szechuan Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 tablespoon peanut or vegetable oil; 1 onion cut into chunks; 1 green bell pepper cut into 2-inch strips; 1 red bell pepper cut into 2-inch strips; 1 cup broccoli florets cut into bite-size pieces; 3 tablespoons sherry cooking wine; 3 tablespoons toasted sesame oil; 3/4 teaspoons hot sauce or more depending on taste; 2 tablespoons pure maple syrup; 2 teaspoons minced fresh ginger or 1 teaspoon ground; 1/4 teaspoon cayenne pepper; 1/4 teaspoon red pepper flakes; 1 pound firm or extra-firm tofu rinsed, patted dry, and cut into 3/4-inch cubes; 1 1/2 tablespoons water; 2 teaspoons arrowroot or cornstarch; 1 tablespoon sesame seeds; 3 cups hot, cooked rice

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INGREDIENTS

1 tablespoon peanut or vegetable oil
1 onion ; cut into chunks
1 green bell pepper ; cut into 2-inch strips
1 red bell pepper ; cut into 2-inch strips
1 cup broccoli florets ; cut into bite-size pieces
3 tablespoons sherry cooking wine
3 tablespoons toasted sesame oil
3/4 teaspoons hot sauce ; or more depending on taste
2 tablespoons pure maple syrup
2 teaspoons minced fresh ginger or 1 teaspoon ground
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1 pound firm or extra-firm tofu ; rinsed, patted dry, and cut into 3/4-inch cubes
1 1/2 tablespoons water
2 teaspoons arrowroot or cornstarch
1 tablespoon sesame seeds
3 cups hot, cooked rice

INSTRUCTIONS

Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the bell peppers and broccoli and cook, stirring for 5 minutes more.

In a small bowl, whisk together the sherry, sesame oil, hot sauce, maple syrup, ginger, cayenne, and red pepper flakes. Pour over the cooked vegetables and stir to coat. Gently fold in the tofu cubes and simmer for 5 minutes.

In a small bowl, mix together the water and arrowroot and stir into the tofu and vegetables. Simmer for 2 minutes, stirring constantly, until the mixture thickens and becomes bubbly. Stir in the sesame seeds. Remove from the heat and serve over the hot rice.

NOTES

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Szechuan Tofu

1 tablespoon peanut or vegetable oil
1 onion cut into chunks
1 green bell pepper cut into 2-inch strips
1 red bell pepper cut into 2-inch strips
1 cup broccoli florets cut into bite-size pieces
3 tablespoons sherry cooking wine
3 tablespoons toasted sesame oil
3/4 teaspoons hot sauce or more depending on taste
2 tablespoons pure maple syrup
2 teaspoons minced fresh ginger or 1 teaspoon ground
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1 pound firm or extra-firm tofu rinsed, patted dry, and cut into 3/4-inch cubes
1 1/2 tablespoons water
2 teaspoons arrowroot or cornstarch
1 tablespoon sesame seeds
3 cups hot, cooked rice

Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the bell peppers and broccoli and cook, stirring for 5 minutes more.

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 6 Servings

Calories: 198
Calories from Fat: 157 (79%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 7g
Cholesterol 0mg		0 %
Sodium 1066.4mg		37 %
Potassium 221.8mg		6 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 7.5g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 198

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