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
- Cut tofu and all the vegetables so you have everything ready.
- Mix chilli with soy sauces, rice vinegar and agave.
- Fry tofu in a pan with some oil (I used sunflower oil) untill light brown and set aside.
- 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.
- In 3dl cold water mix 2 tablespoons potato starch.
- In a clean wok put 2 tablespoons sunflower oil and add 2 cloves chopped garlic, make sure you don’t burn it!
- 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.
- When the consistency is the way you like it just add the vegetables, tofu and peanuts.
- 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.