How to Make Szechuan Tofu Stir-Fry with Snow Peas
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Preheat oven to 400°F (200°C). Toss tofu cubes with cornstarch and spray lightly with cooking spray. Bake on lined sheet for 20 minutes, flipping once.
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Mix soy sauce, sesame oil, peppercorns, chili paste, and rice vinegar for sauce.
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Heat a wok over high heat. Add garlic, bell pepper, and snow peas; stir-fry 2 minutes.
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Add baked tofu and sauce; toss to coat and cook 2 more minutes.
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Serve hot.
Pro Tips for Perfect Szechuan Tofu Stir-Fry with Snow Peas
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of extra firm tofu, pressed and cubed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Szechuan Tofu Stir-Fry with Snow Peas?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Szechuan Tofu Stir-Fry with Snow Peas?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for extra firm tofu, pressed and cubed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.