Easy Sichuan Style Tofu Stir Fry

Ingredients

• 14 oz firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon black bean sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon red pepper flakes (adjust to taste)
• 2 green onions, chopped
• 1 tablespoon sesame oil
• Cooked rice, for serving

Instructions

1. Cut the pressed tofu into bite-sized cubes and pat them dry with a paper towel to remove excess moisture.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat, then add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Remove the tofu and set aside.
3. In the same skillet, add the sliced bell pepper and broccoli florets, stir-frying for about 3-4 minutes until they start to soften.
4. Add the minced garlic and grated ginger to the vegetables, stirring for an additional 1-2 minutes until fragrant.
5. Return the fried tofu to the skillet, then pour in the soy sauce, black bean sauce, rice vinegar, crushed Sichuan peppercorns, and red pepper flakes. Stir well to coat all ingredients evenly.
6. Continue cooking for another 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld together.
7. Drizzle with sesame oil and toss in the chopped green onions, mixing everything thoroughly before removing from heat.
8. Serve the Sichuan style tofu stir fry hot over cooked rice for a complete meal.