Dinner · Chinese · 20 min
Crispy Five-Spice Tofu with Sichuan Peppercorn Noodles and Stir-Fried Greens
- Calories
- 600
- Protein
- 27g
- Carbs
- 83g
- Fat
- 17g
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)
Method
- 01Press 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.
- 02Prepare 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.
- 03Cut 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.
- 04Cook 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.
- 05Prepare 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.
- 06Stir-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.
- 07Assemble 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.
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