Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sichuan steamed tofu. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Steamed tofu with a savory soy sauce garlic dressing. As one of the most popular and humble Chinese ingredients, we eat tofu around the year. It is one of the best ingredients for a simple tofu salad in hot.
Sichuan Steamed Tofu is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Sichuan Steamed Tofu is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sichuan steamed tofu using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sichuan Steamed Tofu:
- Get Tofu
- Take Sauce
- Get 2 tbsp Soy sauce
- Make ready 1 tbsp Oyster sauce
- Prepare 1 tbsp Sesame oil
- Get 1/2 tbsp Black vinegar
- Make ready Salt
- Get Sugar
- Take 1 Thai chilli
- Get 1 handful cashew nuts
- Take 1 shallot
- Make ready 2 cloves garlic
- Make ready Garnish
- Take Coriander
This is one side dish you're going to want to try! Serve this with delicious fluffy white rice or the perfect bowl of Chinese congee. Sichuan peppers add bold flavor to this tasty bok choy tofu stir-fry! Tofu is simmered in a sweet-spicy garlic sauce to make Szechuan Tofu, a vegan variation on a traditional Chinese dish.
Steps to make Sichuan Steamed Tofu:
- Steam tofu for 6-8minutes. Remove water from tofu.
- Heat oil in pan. Stir fry garlic, shallots till brown. Add in chopped nuts. Add sauce ingredients.
- Add sauce to steamed tofu. Garnish with coriander.
The real star of this Sichuan (or Szechuan) dish isn't the water chestnuts. My spicy Sichuan tofu recipe has been toned down quite a bit…but still somewhat spicy, savory, and utterly delicious and appetizing, especially as a side dish to go with steamed rice. Mapo tofu is delicious, flavourful, and great for long cold winters when you don't want to slave in the kitchen for too long. If you end up with leftovers, they will. Reviews for: Photos of Sichuan-Style Tofu with Mushrooms.
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