Tofu often has the reputation of being tasteless and boring.
It’s often simply because the tofu is not used properly.
We think of tofu more like a blank page, that we have to color with spices in sauces and marinades.
This “work of art” will today be our tofu in Szechuan pepper sauce.
We have already tried one or the other tofu recipe.
It’s all about the details that make the tofu to absorb a particularly large amount of flavor into the tofu,
or give it a certain consistency, depending on your personal taste.
The tofu recipe today lives from the special spice: Szechuan pepper, which is often used in Chinese cuisine. But it is also a popular spice in Japan and Korea.
We think the aroma of this pepper is simply terrific and that is why we just had to introduce it to you!
Tofu in Szechuan pepper sauce
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 garlic clove (finely grated)
- 1 tsp ground Szechuan pepper
- 4 tbsp cornstarch
- 200 g tofu
- 1-2 spring onions
- 1 chilli
- 4 tbsp neutral oil
- Combine soy sauce, maple syrup, rice vinegar, grated garlic clove, Sichuan pepper, 1 tablespoon cornstarch, and 6 tablespoons cold water and set aside.
- Cut the tofu into pieces and roll them in 3 tablespoons of cornstarch so that each piece is coated with starch on all sides.
- Cut the spring onions and chili into rings.
- Heat 4 tablespoons of oil in a pan over medium heat and fry the tofu until crispy on all sides. Since the tofu hardly absorbs any oil, we drain off the oil after frying.
- Reduce the heat and add the light part of the spring onions to the tofu in the pan. Fry for 1-2 minutes and then pour the sauce over the tofu. It should thicken right in the pan.
- Mix everything well and serve best with rice and topped with chopped chili and the dark part of the spring onions.