Szechuan Shaved Tofu with Peppers

April 26, 2011
2 Ratings
  • Serves 4
Author Notes

Really easy and delicious dish served on its own as a side, or on rice as a main. Can be as spicey as you like. —jwolfsthal

What You'll Need
  • 1 piece hard pressed tofu (can use extra firm)
  • 3 long green hot peppers (anaheim will do)
  • 2 tablespoons soy sauce
  • 1 tablespoon chili oil
  • 1 tablespoon ginger, minced
  • .25 cups chopped scallions
  • 1 teaspoon sesame oil
  • 1 tablespoon neutral vegetable oil
  • 1 teaspoon ground roasted szechuan peppercorns
  • salt and pepper
  1. slice tofu into 1/8" inch slices, and then cross cut into very thin julienne sticks
  2. place tofu in bowl with chili oil, soy sauce and set aside for 15 minutes
  3. clean, deseed and slice peppers into small rings or strips
  4. add neutral oil to hot wok, add garlic and ginger for 1 minute or until just starting to brown.
  5. add in szechuan peppercorns for 30 seconds
  6. add in green pepper and tofu and cook, gently, for 2-3 minutes. Add S and P to taste.
  7. serve hot, at room temperature or cold. Stores well in fridge. Serve over rice as an entree.

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3 Reviews

No M. May 9, 2011
What is the difference between hard pressed tofu and extra firm?
jwolfsthal May 10, 2011
extra frim is softer and has a higher water content than hard pressed. Hard pressed is almost like en eraser in consistency, and holds up better to cooking. Don't let that discription turn you off - I love hard pressed tofu. you can also buy it flavored or neutral.
susan G. April 28, 2011
More tofu, always welcome! I've been stocking up on staples at a variety of Asian grocery stores, so I'm ready.