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Szechuan Tofu and Peppers

Lord Byron's Kitchen
  • 110 minutes
  • Serves 6

INGREDIENTS

700 g

extra firm tofu, (cut into 1 inch cubes)

3 tbsp

corn starch

1

large red bell pepper, (cut into bite-sized pieces)

1

large green bell pepper, (cut into bite-sized pieces)

1

large orange bell pepper, (cut into bite-sized pieces)

2 tbsp

extra virgin olive oil

1/4 tsp

salt

1/4 tsp

ground black pepper

1 tbsp

sesame oil

1 tbsp

sesame seeds, (plus more for garnish)

1/4 cup

green onions, (sliced, plus more for garnish)

1 tbsp

sesame oil

5 cloves

garlic, (minced)

1 tbsp

fresh ginger, (grated)

1/4 tsp

dried red chili flakes

1 tbsp

dried onion flakes

2 tbsp

chili sauce

2 tbsp

tomato paste

2 tbsp

brown sugar

2 tbsp

white vinegar

2 tbsp

soy sauce

1/2 cup

water