Pressed tofu and browned shiitake mushrooms simmered in a fiery, numbing Szechuan sauce with garlic and ginger, served over steamed jasmine rice. Bold and deeply savory.
10m prep · 35m cook · 4 servings
Ingredients Instructions
1 whole Extra-firm Tofu 8 oz Shiitake Mushrooms 2 tbsp Chili Garlic Sauce 2 tbsp Soy Sauce 1 tbsp Rice Vinegar 1 tsp Maple Syrup 1 tbsp Cornstarch 4 cloves Garlic 1 tbsp Fresh Ginger 4 whole Green Onions ¾ cup Vegetable Broth 1 tbsp Sesame Oil ½ tsp Ground Szechuan Peppercorns 2 cups Jasmine Rice 3 cups Water Salt
Instructions 1 Rinse the jasmine rice in a sieve until the water runs mostly clear. Combine it in a saucepan with 3 cups water and a pinch of salt and bring to a boil over high heat, about 5 minutes. Cover, reduce to low, and simmer 15 minutes until the water is absorbed, then take off the heat and let it rest, covered, 10 minutes. Fluff with a fork. 2 While the rice cooks, drain the tofu and press it: wrap the block in a clean kitchen towel, set a heavy pan or a few cans on top, and leave 15 minutes so it releases its water. Meanwhile mince the garlic, grate the ginger, dice the mushrooms, slice the green onions, and stir the cornstarch into 2 tbsp water. Cut the pressed tofu into 1-inch cubes. 3 Heat the sesame oil in a large skillet over medium-high heat. Add the diced mushrooms and cook 4-5 minutes, stirring occasionally, until browned and their liquid has cooked off. 4 Add the garlic, ginger, and ground Szechuan peppercorns and stir 30 seconds until fragrant, letting the peppercorns bloom in the oil. Add the chili garlic sauce and stir 30 seconds more. 5 Pour in the vegetable broth, soy sauce, rice vinegar, and maple syrup and bring to a simmer, about 1-2 minutes. 6 Gently slide the tofu cubes into the sauce. Simmer 5 minutes without stirring, then gently fold once; the tofu is ready when it is hot all the way through and the sauce is bubbling around it. 7 Stir the cornstarch slurry again, pour it in, and cook 1-2 minutes, folding gently, until the sauce turns glossy, thickens, and coats the tofu. Taste and add a pinch of salt or a splash more soy sauce if needed. Sprinkle with the green onions and serve over the rice. Estimated nutrition (per serving) Calories 515 kcal
Protein 20g
Carbs 88g
Fat 10g
Fiber 4g
Sodium 643mg
Sugar 4g
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