Name: Spicy Chinese Vegetable-Tofu Stir-Fry with Jasmine Rice
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 block (450g / 16 oz) extra-firm tofu, pressed; 2 cups (360g) jasmine rice, uncooked; 3 cups (300g) broccoli florets, cut into bite-sized pieces; 1 large red bell pepper (180g), cored, seeded, and sliced into 1/4-inch strips; 1 medium carrot (70g), peeled and julienned or thinly sliced; 1 cup (100g) snow peas or snap peas, trimmed; 5 cloves garlic (25g), minced (about 1 tablespoon); 1 inch (15g) fresh ginger, peeled and grated or minced (about 1 tablespoon); 2 tablespoons (30ml) neutral oil, high smoke point (e.g., grapeseed, peanut, canola), plus more for tofu; 1 teaspoon Sichuan chili flakes, plus more for garnish; 1/2 teaspoon Sichuan peppercorns, toasted and ground (optional, for 'mala' flavor); 3 tablespoons (45ml) low-sodium soy sauce; 2 tablespoons (30ml) Shaoxing wine (or dry sherry); 1 tablespoon (15ml) rice vinegar; 2 teaspoons (8g) light brown sugar; 1 teaspoon (5ml) toasted sesame oil; 1 tablespoon (8g) cornstarch; 1/4 cup (60ml) cold water (for cornstarch slurry); 1 tablespoon (15ml) chili oil with sediment (e.g., Lao Gan Ma); 1/4 cup (60ml) chicken or vegetable broth; 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon fine sea salt), for tofu; 1/4 teaspoon black pepper, for tofu; 2 tablespoons (15g) toasted sesame seeds, for garnish; 4 scallions, thinly sliced, for garnish

Magic Sous

Spicy Chinese Vegetable-Tofu Stir-Fry with Jasmine Rice — Magic Sous