Szechuan tofu and vegetables with rice

I am kind of obsessed with chinese food, so I was determined to make it at home as good as it is in our local chinese restaurant (but with more veggies…) and I think this is 100% success! 🙂

Ingredients: (for 4 persons)

• 200g dried, diced and fried firm tofu
• 300g cooked basmati rice
• 1 medium leek
• 1 large carrot
• 1 green pepper
• 1/2 green zucchini
• 2 cloves garlic (finely chopped)
• 6 mushrooms sliced thinly (champignons in this recipe)
• 5 black chinese mushrooms (you have to soak them before using)
• 300g diced bamboo (in a jar – rinse them with water before use)
• a handful of peanuts

Ingredients for the sauce:

• 1 teaspoon dried chilli
• 7 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon agave syrup
• –> mix together
• 2 cloves garlic (chopped)
• 1 tomato pureed
• 3dl cold water
• 2 tablespoon potato starch

Method:

1. Cut tofu and all the vegetables so you have everything ready.
2. Mix chilli with soy sauces, rice vinegar and agave.
3. Fry tofu in a pan with some oil (I used sunflower oil) untill light brown and set aside.
4. In a wok or a large pan sautee diced leek and carrots, when they become softer add other vegetables and keep cooking. When vegetables are cooked, put them in a different container because you will need the wok for the sauce.
5. In 3dl cold water mix 2 tablespoons potato starch.
6. In a clean wok put 2 tablespoons sunflower oil and add 2 cloves chopped garlic, make sure you don’t burn it!
7. Add the chilli-soy sauce mixture and pureed tomato. Then add the potato sarch water and keep stirring. Bring it to a boil and if the sauce is too thick add some water.
8. When the consistency is the way you like it just add the vegetables, tofu and peanuts.
9. Add cooked rice (or rice noodles if you prefer..) and mix well.

You can always add some soy sauce if you like more salt and this recipe is a bit spicy so if you like it milder just use less chilli.