SCHEZWAN TOFU
Ingredients
Instructions
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FOR FRIED TOFU
Preheat a large heavy-bottomed skillet (I use the larger one from this set) over medium high heat. Add 1 tsp of oil (or spray with cooking spray). Arrange tofu rectangles in a single layer (see picture below). Cook 3-4 minutes until the bottom turns golden brown. Flip and cook another 3-4 minutes. Set aside.Slice each cooked tofu rectangle into bite-sized pieces, set aside.
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TO MAKE THE VEGETABLES:
While the tofu is cooking, chop peppers and onions into 1/2-inch cubes. Once the tofu is done frying preheat the same 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. The vegetables don't need to get cooked through - it's best if they retain some crunch. Take the vegetables out and set aside. Reheat the same skillet you cooked tofu and peppers over medium heat. Add 1 tsp of oil or spray with cooking spray. Add tofu cubes, and immediately pour in the Szechuan sauce. 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.