Sichuan (Szechuan) Stir-fry ($3.31) | Vegan | Ben's Plant Based Kitchen

Measure and rinse the rice, then combine it with water to cook.

Toast 2 tablespoons of Szechuan peppercorns in a dry pan on low heat for 3-4 minutes to release their oils.

Grind the toasted Szechuan peppercorns to a powder using a mortar and pestle.

Heat 2 tablespoons of sunflower oil in a small saucepan on medium-low heat until warm.

Add 0.5 tablespoons of red pepper flakes and 0.5 tablespoons of gochugaru to the heated oil to make chili oil, then set aside.

Prepare the Szechuan sauce by combining 0.25 cups of soy sauce, 2 tablespoons of maple syrup, 0.25 teaspoons of Chinese five-spice powder, 1 tablespoon of rice wine vinegar, 1 tablespoon of chili garlic sauce (sriracha), and 2 cloves of minced garlic in a bowl.

Finely mince a 1-inch knob of ginger and add it to the sauce mixture along with 1 tablespoon of the ground Szechuan peppercorns.

Mix the sauce ingredients together, taste, and add 1 tablespoon of cornstarch to thicken it later when cooking.

Rinse the 8 oz package of extra firm sprouted tofu and press out as much water as possible to help it fry instead of steam.

Chop scallions, separating the green and white parts, and chop the thicker white parts in half lengthwise for even cooking.

Equipment Needed

Spice Level:

Dietary