Sichuan Tofu and Broccolini Noodle Stir Fry
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
- 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.
- In an All-Clad HA1 Nonstick for Gathering Together Dutch Oven boil water and cook your lo mein noodles to al dente.
- Drain the noodles and toss with 1 tablespoon of sesame oil. Set aside.
- In a medium mixing bowl combine all of the ingredients for the sauce. Whisk to combine and set aside.
- 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.
- 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.
- Add the sugar snap peas and continue to cook for an additional minute.
- After one minute, add the scallion whites, garlic, and ginger. Cook for an additional minute.
- Pour in half of the sauce and stir to combine.
- Return the noodles to the pan and pour in the remaining sauce. Flip and stir to combine gently. Cook for 3 minutes.
- 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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