dinner

Crispy Five-Spice Tofu with Sichuan Peppercorn Noodles and Stir-Fried Greens

Name: Crispy Five-Spice Tofu with Sichuan Peppercorn Noodles and Stir-Fried Greens
Ingredients: 5.8 oz (310 g) Firm Organic Tofu, Firm; 11.1 tbsp (30 ml) Soy sauce (low sodium); 0.8 tbsp (15 ml) Rice vinegar; 0.6 tsp (5 ml) Sesame oil; 0.8 tsp (3 g) Five-spice powder; 0.8 tbsp (8 g) Cornstarch; 0.6 tbsp (15 ml) Neutral cooking oil (like canola or grapeseed); 1.6 cloves (6 g) Garlic, minced; 0.6 tsp (2 g) Ginger, minced; 0.8 tsp (2 g) Sichuan peppercorns, toasted and ground; 5.5 oz (200 g) Japanese No1 Rice Cooked Rice; 2.7 oz (100 g) 3 Pepper & Onion Blend; 2.7 oz (100 g) Zucchini Squash, Zucchini; 0.8 stalk (10 g) Scallions, thinly sliced (for garnish); 0.6 tsp (2 g) Toasted sesame seeds (for garnish)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(15)

Firm Organic Tofu, Firm5.8 oz (310 g)

Soy sauce (low sodium)11.1 tbsp (30 ml)

Rice vinegar0.8 tbsp (15 ml)

Sesame oil0.6 tsp (5 ml)

Five-spice powder0.8 tsp (3 g)

Cornstarch0.8 tbsp (8 g)

Neutral cooking oil (like canola or grapeseed)0.6 tbsp (15 ml)

Garlic, minced1.6 cloves (6 g)

Ginger, minced0.6 tsp (2 g)

Sichuan peppercorns, toasted and ground0.8 tsp (2 g)

Japanese No1 Rice Cooked Rice5.5 oz (200 g)

3 Pepper & Onion Blend2.7 oz (100 g)

Zucchini Squash, Zucchini2.7 oz (100 g)

Scallions, thinly sliced (for garnish)0.8 stalk (10 g)

Toasted sesame seeds (for garnish)0.6 tsp (2 g)

Instructions

Press the tofu: Wrap the block of tofu in paper towels or a clean kitchen towel. Place a heavy object on top (like a cast-iron skillet or a stack of books) and let it press for at least 30 minutes to remove as much water as possible. This is key for crispy tofu.

Prepare the tofu marinade and coating: In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, and five-spice powder. In a separate shallow dish, place the cornstarch.

Cut and coat the tofu: Once pressed, cut the tofu into 1-inch cubes. Add the tofu cubes to the marinade and gently toss to coat. Let sit for 5-10 minutes. Then, transfer the marinated tofu cubes to the dish with cornstarch, tossing to ensure each piece is evenly coated.

Cook the tofu: Heat the neutral cooking oil in a large non-stick skillet or wok over medium-high heat until shimmering. Carefully add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Pan-fry for 4-5 minutes per side, until deeply golden brown and crispy on all sides. Remove the crispy tofu to a plate lined with paper towels.

Prepare the noodles and vegetables: While the tofu is cooking, prepare the rice according to package directions. In a small bowl, combine the cooked rice with the minced garlic, minced ginger, and ground Sichuan peppercorns. Toss to combine.

Stir-fry the vegetables: Add the 3-pepper & onion blend and zucchini to the same skillet used for the tofu (add a touch more oil if needed). Stir-fry over medium-high heat for 3-4 minutes, until the vegetables are tender-crisp and slightly charred. Season with a pinch of salt.

Assemble and serve: Divide the Sichuan peppercorn rice between two bowls. Top with the crispy five-spice tofu and the stir-fried vegetables. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately.