Crispy Szechuan Tofu Stir Fry

khinskitchen.com

Wendy Day

400 gram Firm tofu About 14oz, Firm or extra firm tofu cut into 1-inch dices.

½ Onion Cut small dices

1 Green chilli pepper Or bell pepper cut small pieces

1 Red chilli pepper Or bell pepper cut small pieces

1 Carrot Cut 1-cm cubes

1 tbsp Garlic Finely chopped/minced

½ tbsp Ginger Finely chopped/minced

5 to 6 Dry long red chilli Sichuan chilli or choice of dry chilli mild/hot

1 tbsp Sichuan peppercorns Roasted and crushed into medium coarse

Vegetable oil for frying Or neutral flavour oil

subheading: Tofu Seasonings and Coating:

1 tbsp Soy sauce Light soy sauce or regular all-purpose soy sauce

8 to 10 tbsp Corn starch About ½ cup, corn or potato starch

subheading: Sauce:

2 tbsp Light soy sauce Or all-purpose soy sauce

½ tsp Dark soy sauce

1 tbsp Sugar

1 tbsp Chinese black rice vinegar Or rice vinegar

1 tsp Sesame oil

1 tsp Corn starch

2 tbsp Water

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