Schezwan Tofu Gravy with Burnt Garlic Fried Rice

Instructions

1. 1

   Prepare the Tofu

   • Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or a few books) on top and press for at least 20 minutes to remove as much water as possible.
   • Once pressed, cut the tofu into 1-inch cubes.
   • In a mixing bowl, whisk together 3 tbsp cornstarch, 1 tbsp all-purpose flour, 0.5 tsp salt, and the black pepper powder.
   • Add the tofu cubes to the bowl and toss gently until each piece is evenly and lightly coated.
2. 2

   Fry the Tofu

   • Heat 1/2 cup of oil in a wok or a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a small piece of tofu sizzles immediately.
   • Carefully add the coated tofu cubes to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Shallow-fry for 5-7 minutes, turning the cubes occasionally, until they are golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried tofu and place it on a wire rack or a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Sauté Aromatics and Vegetables

   • Carefully pour out the excess oil from the wok, leaving approximately 2 tablespoons behind.
   • Place the wok back on high heat. Once the oil is hot, add the minced ginger, garlic, and slit green chilies. Stir-fry for 30-40 seconds until fragrant.
   • Add the cubed onion and bell pepper. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still retain their crunch and vibrant color.
4. 4

   Create the Schezwan Gravy

   • Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar, and the remaining 0.25 tsp of salt. Stir everything together for about 30 seconds.
   • Pour in the vegetable broth and bring the mixture to a gentle boil.
   • In a small bowl, whisk the remaining 2 tbsp of cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
   • While continuously stirring the gravy, slowly pour in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, as the gravy thickens to a glossy consistency.
5. 5

   Combine and Serve

   • Gently add the crispy fried tofu cubes back into the wok with the thickened gravy.
   • Toss carefully to coat all the tofu pieces evenly. Allow it to simmer for just 1 minute so the tofu absorbs some flavor without losing its crispiness.
   • Turn off the heat. Garnish generously with chopped spring onion greens.
   • Serve immediately with steamed jasmine rice, vegetable fried rice, or hakka noodles for a complete meal.