Spicy Braised Tofu
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"This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns."
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Ingredients36 m servings 506 cals
Original recipe yields 2 servings
- Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.
- Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.
- Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.
- Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.
Per Serving: 506 calories; 25.7 g fat; 48.9 g carbohydrates; 28.3 g protein; 0 mg cholesterol; 956 mg sodium. Full nutrition