Szechuan Crispy Tofu Vegetable Stir Fry
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, VegetarianCourse
Main CourseMain Ingredient
TofuOccasion
Quick & EasyIngredients
- 2 14-oz packages extra firm tofu
- 4 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- 2 cups coleslaw mix
- 1 cup sugar snap peas
- 4 oz sliced mushrooms
- 1 red bell pepper, seeded, deveined, thinly sliced
- 1/2 onion, thinly sliced
- 1/2 cup SAN-J Szechuan Sauce
- 4 cups cooked rice
- 2 green onions, sliced
- 2 tbsp sesame seeds
Directions
- Wrap the tofu in a clean tea towel and place something heavy on top (like a heavy pot) to press out the moisture. Allow to sit for 30 minutes.
- Â Cut tofu into 1-inch cubes, place in a mixing bowl, and toss with cornstarch.
- Heat 2 tablespoons oil over medium heat in a large skillet or wok until hot, add tofu, in batches, and cook until golden brown on all sides, about 2 minutes per side. Remove from pan.
- Add another 1 tablespoon oil, add the vegetables, and stir fry until crisp tender, 3–5 minutes. Add the tofu back to the pan with SAN-J Szechuan Sauce and cook, stirring gently, until heated through.
- Serve over cooked rice topped with green onions and sesame seeds.
