Sichuan Vegetable Stir-Fry with Tofu and Peanuts

A vibrant and flavorful vegetarian stir-fry featuring crispy tofu, colorful mixed vegetables, crunchy peanuts, and a fiery Sichuan sauce.

Prep Time

15 minutes

Total Time

35 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.24/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1block (14-16 oz)Extra-firm Tofu(pressed to remove excess water, cut into 1-inch cubes)

£3.00

1cupCarrots(sliced thinly)

£0.30

1cupBroccoli Florets(cut into bite-sized pieces)

£0.70

1cupBell Peppers(mixed colors, sliced into strips)

£0.80

0.5cupSnap Peas(trimmed)

£0.90

0.5cupPeanuts(roasted, unsalted)

£0.60

3tablespoonsVegetable Oil(for stir-frying)

£0.10

3clovesGarlic(minced)

£0.15

1tablespoonGinger(minced)

£0.20

4 Dry Red Chilies(adjust to taste, lightly crushed)

£0.40

1teaspoonSichuan Peppercorns(whole)

£0.35

3tablespoonsSoy Sauce(low sodium)

£0.15

2tablespoonsRice Vinegar( )

£0.10

1teaspoonSesame Oil( )

£0.10

1teaspoonSugar( )

£0.05

1tablespoonCornstarch( )

£0.05

2tablespoonsWater( )

2 Green Onions(sliced, for garnish)

£0.50

Cooked Rice(for serving (optional))

£0.50

Total Cost

£8.95

£2.24 per serving

Instructions

1.
Press the tofu to remove excess water. Cut the tofu into 1-inch cubes.
2.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, cornstarch, and water. This is your Sichuan sauce.
3.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the wok and set aside.
4.
Add the remaining 2 tablespoons of vegetable oil to the wok. Add the garlic, ginger, dry red chilies, and Sichuan peppercorns. Stir-fry for about 30 seconds, until fragrant.
5.
Add the carrots, broccoli, and bell peppers to the wok. Stir-fry for 3-4 minutes, until slightly tender.
6.
Add the snap peas and the cooked tofu to the wok. Pour the Sichuan sauce over the vegetables and tofu. Stir-fry until the sauce has thickened and coats the vegetables and tofu, about 1-2 minutes.
7.
Stir in the peanuts. Cook for another minute.
8.
Garnish with green onions. Serve immediately over rice, if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Pressing the tofu is crucial for achieving a crispy texture. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of dry red chilies and Sichuan peppercorns to your desired level of spiciness.

For a richer flavor, use dark soy sauce instead of light soy sauce.

If you don't have Sichuan peppercorns, you can omit them, but they add a unique numbing and tingling sensation that is characteristic of Sichuan cuisine.

Cooking Equipment

Wok or Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Pressing the tofu is crucial for achieving a crispy texture. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of dry red chilies and Sichuan peppercorns to your desired level of spiciness.

For a richer flavor, use dark soy sauce instead of light soy sauce.

If you don't have Sichuan peppercorns, you can omit them, but they add a unique numbing and tingling sensation that is characteristic of Sichuan cuisine.

Sichuan Vegetable Stir-Fry with Tofu and Peanuts

Ingredients

Instructions