4 dried Sichuan chillies (Kashmiri would work too), thinly sliced
3 cloves garlic, sliced
1 thumb ginger, thinly sliced
2 long red chillies, seeds removed and thinly sliced
1 teaspoon mushroom powder (4 dried shiitake mushrooms, blended to a powder, optional)
1 teaspoon caster sugar
3 tablespoon soy sauce
2 stalks spring onion, green tops only, diced
Bunch coriander, roughly chopped
Recipe: Simon Toohey
1Fill a small pot with water and 2 tablespoons salt. Bring to a simmer. Cut the tofu into 1-inch cubes and put in the salted water letting the tofu warm through. This will create a skin around the cubes and set the tofu.
2In a heavy-based pan or a wok, add the sesame and vegetable oils and bring to a smoke. Add the cinnamon stick and Sichuan pepper, and heat through to infuse the oil. Then add the dried Sichuan chillies to do the same.
3Add the garlic, ginger and fresh chilli and fry briefly at high heat for about a minute. Turn the heat down to medium and add the mushroom powder, sugar and soy sauce, and fry for a few minutes to incorporate all the ingredients.
4Finally, turn the heat back up. Use a slotted spoon to scoop the tofu out of the pot and into the frypan mixture; gently toss to coat the tofu in the Sichuan sauce for a couple minutes.
5Pour tofu and sauce into a bowl, serve with rice and garnish with coriander and green spring onion tops.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.