Schezwan Tofu

1. 1

   Step 1

   • a.Prepare and Coat the Tofu
   • b.Press the tofu block for at least 15 minutes to remove excess water. This is crucial for a crispy result.
   • c.Cut the pressed tofu into 1-inch cubes.
   • d.In a mixing bowl, add the tofu cubes, 3 tbsp of cornstarch, salt, and black pepper. Toss gently until each cube is evenly coated.
2. 2

   Step 2

   • a.Fry the Tofu
   • b.Heat 4 tbsp of oil in a wok or large skillet over medium-high heat.
   • c.Once the oil is hot, carefully add the coated tofu cubes in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • d.Fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crisp.
   • e.Using a slotted spoon, remove the fried tofu and place it on a paper towel-lined plate to drain excess oil.
3. 3

   Step 3

   • a.Sauté Aromatics and Vegetables
   • b.In the same wok, reduce the oil to about 2 tbsp. Add the finely chopped ginger, garlic, and slit green chilies.
   • c.Sauté on high heat for 30-45 seconds until fragrant.
   • d.Add the cubed onions and bell peppers. Stir-fry for 2-3 minutes. The vegetables should be tender yet still crunchy.
4. 4

   Step 4

   • a.Create the Schezwan Sauce
   • b.Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, tomato ketchup, and optional sugar to the wok. Stir well to combine.
   • c.In a small bowl, whisk the remaining 1 tbsp of cornstarch with 1/4 cup of water to make a smooth slurry.
   • d.Pour the cornstarch slurry into the wok, stirring continuously. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
5. 5

   Step 5

   • a.Combine and Serve
   • b.Return the crispy fried tofu to the wok.
   • c.Gently toss everything together to coat the tofu evenly with the sauce.
   • d.Turn off the heat. Garnish with freshly chopped spring onions.
   • e.Serve immediately with steamed rice or noodles.

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