Vegan Szechuan Tofu and Peppers

 Vegan Szechuan Tofu and Peppers

Ingredients:

2 blocks (16 oz) firm or extra firm tofu, drained and pressed

2 red bell pepper, cubed into 1/2-inch pieces*

1 green bell pepper, cubed into 1/2-inch pieces*

2 medium onion, cubed into 1/2-inch pieces*

Avocado oil as needed for frying

4-6 scallions, chopped diagonally, to serve

For the szechuan sauce:

⅔ cup tamari sauce

2 Tbsp cornstarch

2 tsp chili garlic sauce

2 Tbsp rice vinegar

2 Tbsp sugar

2 tsp toasted sesame oil 

1 tsp black pepper 

2 tsp granulated garlic

2 tsp ground ginger

¼ cup water 

Directions:

To Make the Crispy Tofu:

Slice a drained and press block of tofu crosswise into 8-10 rectangles of about 1/2" thickness. 

Preheat the oven to 425°F. Arrange tofu rectangles on a parchment-lined baking sheet. Bake 15 minutes until the top surface starts turning golden, then flip and cook 5-7 minutes more.

Slice each cooked tofu rectangle into bite-sized pieces, set aside.

To Make the Szechuan Sauce:

In a small bowl or a measuring cup, whisk cornstarch and tamari sauce until the cornstarch is dissolved. Add the rest of the ingredients, chili garlic sauce through water, and whisk to combine. Set aside.

To Make the Vegetables:

While the tofu is cooking, chop peppers and onions into 1/2-inch cubes. 

Once the tofu is done baking in the oven, preheat the skillet on medium-high. 

Add 1 tsp oil. Add cubed peppers and onions, toss well, and cook quickly to get some of the pieces slightly charred around the edges, about 2-3 minutes. 

Take the vegetables out and set aside. 

To Finish:

Reheat the same skillet you cooked peppers in over medium heat. Add 1 tsp of oil. Add tofu cubes, and immediately pour in the Szechuan sauce (be careful as it may start splattering).

Reduce the heat to medium, and cook, stirring often, until the sauce thickens, about 1-2 minutes. 

Once the sauce has reduced by half, add peppers and onions. Toss well, and cook another 2-3 minutes, or until most of the liquid evaporates, and each piece of tofu and vegetables is covered with sticky golden-brown glaze.

Serve topped with chopped scallions

Adapted from:  

https://www.veganrunnereats.com/11667/szechuan-tofu/