Szechuan Tofu Stir Fry
With Mazola® Canola Oil
SERVING SIZE
4 Servings
TOTAL TIME
30 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 8–12 ounces tofu, patted dry and cube
- 3 Tablespoons Mazola® Canola Oil
- Salt and pepper
- 1/2 cup thinly sliced onion
- 4 ounces sliced mushrooms
- 2 cups shredded cabbage
- 1 cup matchstick carrots
- 1/2 red bell pepper, thinly sliced
- 1 cup snow peas
- 1/4 cup Szechuan sauce
To serve: prepared rice, scallions, sesame seeds, chili flakes
Instructions:
- Heat 2 Tablespoons Mazola® Canola Oil in a skillet over medium-high heat.
- Season the oil with salt and pepper.
- Add tofu and sear on at least two sides until crispy and golden. Set aside.
- In the same pan, add 1 Tablespoon Mazola® Canola Oil, sauté onions and mushrooms over medium-high heat, stirring constantly until tender (about 3 minutes).
- Add the remaining vegetables.
- Lower the heat to medium and sauté, tossing and stirring for 3-5 minutes until just tender.
- Pour in the Szechuan sauce. Cook for 2 more minutes.
- Toss in the crispy tofu to heat up.
- Serve over rice and top with sesame seeds, scallions, and chili flakes for additional heat.
