Sichuan Tofu and Broccolini Noodle Stir Fry

A vegetarian option that is as colorful as it is satisfying, we love to make this stir fry for a casual dinner party and take any leftovers (if you have them) for lunch the next day.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 15 MIN
COOK TIME 15 MIN

Ingredients

For the Stir Fry:

  • 8 oz firm tofu, pressed and cut into ½ inch slabs
  • 1 bunch broccolini, trimmed
  • 1 cup sugar snap peas, blanched
  • 1 small carrot, fine julienne cut
  • 4 oz shiitake mushrooms, thinly sliced
  • 1 tablespoon ginger, freshly grated
  • 4 cloves garlic, freshly grated
  • ¼ cup bean sprouts
  • 4 scallions, green and white parts separated. White parts chopped, greens sliced thin on a bias
  • 1 package of lo mein noodles (you can substitute with spaghetti)
  • 1 tablespoon sesame oil
  • 2 teaspoon neutral cooking oil

For the Sauce:

  • ¼ cup soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon garlic chili paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons honey
  • 1 teaspoon corn starch

Directions

  1. In an All-Clad D3 Stainless 2 Quart Sauce Pan bring water to a boil. Add in the sugar snap peas and blanch for 30 seconds. Strain the sugar snap peas and set aside.
  2. In an All-Clad HA1 Nonstick for Gathering Together Dutch Oven boil water and cook your lo mein noodles to al dente.
  3. Drain the noodles and toss with 1 tablespoon of sesame oil. Set aside.
  4. In a medium mixing bowl combine all of the ingredients for the sauce. Whisk to combine and set aside.
  5. In your All-Clad HA1 Nonstick for Gathering Together Universal Pan heat 1 teaspoon of neutral oil over medium heat. Add your tofu and sear on both sides for 2 minutes. Remove from the pan. Cube and set aside.
  6. Add an additional teaspoon of oil to the same pan over medium-low heat. Add the broccolini, carrots, bean sprouts, and mushrooms to the pan. Cook for 6 minutes or until fork tender.
  7. Add the sugar snap peas and continue to cook for an additional minute.
  8. After one minute, add the scallion whites, garlic, and ginger. Cook for an additional minute.
  9. Pour in half of the sauce and stir to combine.
  10. Return the noodles to the pan and pour in the remaining sauce. Flip and stir to combine gently. Cook for 3 minutes.
  11. Slowly stir in the cubed tofu. Remove from heat and garnish with scallions

Pro Tips:

Be sure you press the tofu gently, but as much as possible. Use a light pan or something heavy enough to remove the moisture and let it sit for a half hour prior to beginning.

You can adjust the heat in this dish with the chili paste, the sweetness from the hoisin and honey, and the acid from the vinegar.

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