INGREDIENTS
2
Carrots, small
2 cloves
Garlic
1
Green bell pepper
1/4 cup
Peanuts, roasted unsalted
4
Scallions
14 oz
Tofu, firm
1 tbsp
Chili-garlic sauce
1
For the sauce
2 tsp
Soy sauce, low sodium
1
White rice, Cooked
6 tbsp
Cornstarch
1
Sesame seeds
4
Szechuan peppers, dried red
2 tbsp
Chinkiang rice vinegar
2 tsp
Peanut or grapeseed oil
2 tsp
Rice vinegar
2 tsp
Sesame oil
2 tbsp
Coconut
1
For the tofu stir fry
1/4 cup
Water
2 tablespoons hoisin