Szechuan Spicy Tofu

szechuan spicy tofu

Szechuan Spicy Tofu

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Servings: 4
Calories: 276


  • 1 packet tofu
  • 1 leek
  • 4 oz minced beef
  • 3 tbsp vegetable oil
  • 1 tbsp black bean sauce
  • 1 tbsp light soy sauce
  • 1 tsp chilli bean sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 4 tbsp water or vegetable stock
  • 2 tsp cornflour paste
  • ground Szechuan peppercorns to taste
  • few drops sesame oil


  • Cut the tofu into l cm (1/2 in) cubes and blanch them in a pan of boiling water for about 2 - 3 minutes until they harden. Remove and drain. Cut the leek into short sections.
  • Stir-fry the minced beef in oil until the colour changes, then add the chopped leek and black bean sauce.
  • Add the tofu with the soy sauce, chilli bean sauce and wine or sherry. Stir gently for 1 minute.
  • Add the vegetable stock or water, bring to the boil and braise for about 2 - 3 minutes.
  • Thicken the spicy sauce with the cornflour paste, season with the ground Szechuan peppercorns and sprinkle -with some drops of sesame oil. Serve immediately.
Calories: 276 kcal
Carbohydrates: 8 g
Protein: 15 g
Fat: 20g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 20 mg
Sodium: 521 mg
Potassium: 129 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 403 IU
Vitamin C: 3 mg
Calcium: 143 mg
Iron: 2 mg
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