Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sichuan steamed tofu. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sichuan Steamed Tofu is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Sichuan Steamed Tofu is something that I have loved my whole life.
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.
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 can achieve that.
The ingredients needed to make Sichuan Steamed Tofu:
- Prepare Tofu
- Prepare Sauce
- Prepare 2 tbsp Soy sauce
- Make ready 1 tbsp Oyster sauce
- Take 1 tbsp Sesame oil
- Get 1/2 tbsp Black vinegar
- Take Salt
- Prepare Sugar
- Get 1 Thai chilli
- Take 1 handful cashew nuts
- Prepare 1 shallot
- Make ready 2 cloves garlic
- Take Garnish
- Make ready Coriander
Sichuan-Style Tofu with Mushrooms. this link is to an external site that may or may not meet accessibility guidelines. Ma Po ToFu is Sichuan's well known characteristic dish. Sichuan peppers add bold flavor to this tasty bok choy tofu stir-fry! 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.
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.
Tofu is simmered in a sweet-spicy garlic sauce to make Szechuan Tofu, a vegan variation on a traditional Chinese dish. The real star of this Sichuan (or Szechuan) dish isn't the water chestnuts. 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. Steamed tofu with minced pork and century egg by Tay Ai Whey.
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