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Sichuan Dry-Fried Veggies and Tofu
From Farm Where Life is Good
<p>Sichuan preserved vegetable, a pickled and canned mustard tuber, is available at most Asian supermarkets. You can buy the chunk style and chop it yourself; if you buy it pre-shredded, you may want to rinse off some of the salt.</p> <p>The recipe calls for green beans; we used the stirfry veggies we had on hand – bok choy, brussels sprouts, broccoli etc. Delicious!!</p>Source: "Herbivoracious" by Michael Natkin (Entered by Kathy Rausch)
Serves: 2 to 4
2 Tbsp soy sauce
1 tsp toasted sesame oil
2 tsp sugar
1/4 tsp kosher salt
6 Tbsp vegetable oil, divided
1 pound tofu, patted dry, cut into 3/4 inch cubes
1 pound stirfry veggies
1 cup sliced white mushrooms
1/3 cup Sichuan preserved vegetable, finely chopped
1 inch fresh ginger, grated
4 cloves garlic, minced
Step by Step Instructions
- In a small bowl, whisk together soy sauce, sesame oil, sugar and salt and reserve.
- Heat a wok or large skillet over high heat. Pour in 2 Tbsp vegetable oil and when it shimmers, add tofu and stir-fry until golden brown. Transfer tofu to a plate
- In same pan, heat remaining 4 Tbsp vegetable oil and when oil is shimmering, add veggies. Cook, stirring occasionally, until veggies are somewhat shriveled and developing black spots in places. Add mushrooms and stir fry an additional 1 minute.
- Turn off heat and drain veggies and mushrooms (if needed) into a colander or on the plate. Return pan to high heat. Add Sichuan preserved vegetable, ginger and garlic and cook until very fragrant, about 30 seconds. Return veggies, mushrooms and tofu to pan and toss to combine. Pour soy sauce mixture over all, toss to coat, cook 30 seconds more and serve immediately.
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