Mala Tofu Stir-Fry

Ingredients

• 400g (14 oz) firm tofu, cubed 400g (14 oz) firm tofu, cubed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 baby bok choy, leaves separated 2 baby bok choy, leaves separated
• 2 tablespoons Mala Sauce (store-bought or homemade) 2 tablespoons Mala Sauce (store-bought or homemade)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cubed tofu, soy sauce, minced ginger, minced garlic, and crushed Sichuan peppercorns. Allow the tofu to marinate for at least 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated tofu and stir-fry until golden brown, approximately 5 minutes. Remove the tofu from the wok and set aside.
3. 3.
   In the same wok, add the sliced bell peppers, mushrooms, and baby bok choy. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
4. 4.
   Return the tofu to the wok and add the Mala Sauce. Stir-fry for an additional 2-3 minutes, ensuring the tofu and vegetables are coated evenly with the sauce.
5. 5.
   Season with salt to taste and garnish with fresh cilantro.
6. 6.
   Serve the Mala Tofu Stir-Fry hot with steamed rice or noodles.

Treat your ingredients with care...

• Tofu — To achieve a firmer texture, press the tofu before cubing it. Place the tofu between two paper towels and place a heavy object on top for 15-20 minutes to remove excess moisture.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry skillet over low heat for a few minutes to enhance their aroma before crushing them.

Tips & Tricks

• Adjust the amount of Mala Sauce according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• For an extra kick of heat, add a few dried chili peppers to the stir-fry.
• Customize the vegetable selection based on your preference. Other options include broccoli, carrots, or snow peas.
• Serve the Mala Tofu Stir-Fry with a side of steamed jasmine rice or noodles to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mala Tofu Stir-Fry hot as a main course. Garnish with fresh cilantro for added freshness and color. Pair it with steamed rice or noodles to create a satisfying and flavorful meal.

Presentation advice

Arrange the colorful stir-fried vegetables and tofu on a serving platter. Drizzle some extra Mala Sauce on top for an attractive presentation. Sprinkle fresh cilantro leaves over the dish to add a pop of green.