Sichuan Tofu And Vegetable Rice Bowl Recipe

About this recipe

A vibrant and spicy Sichuan-style tofu stir-fry served over fluffy steamed rice, loaded with colorful vegetables and bold flavors.

Ingredients

• 1 kg Bell Peppers
• 1 bunch Spring Onion
• 100 g Garlic
• loose Ginger
• 90 g Dark Soy Sauce
• - Rice Vinegar
• - Chili Paste
• - White Poha (White Rice Flakes)
• 1pc Watermelon

Instructions

1. 1. Rinse the white rice thoroughly under cold water and set aside.
2. 2. In a pot, combine the rice with water and cook until the rice is tender and fluffy.
3. 3. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
4. 4. Heat vegetable oil in a large skillet or wok over medium heat.
5. 5. Add the tofu cubes and sauté until golden and crispy on all sides, then set aside.
6. 6. In the same skillet, add minced garlic, grated ginger, and chili paste, cooking until fragrant.
7. 7. Toss in broccoli florets, sliced carrots, and bell peppers, stirring for 3-4 minutes.
8. 8. Mix soy sauce, rice vinegar, and cornstarch with 50 ml of water to create a sauce.
9. 9. Pour the sauce into the skillet and stir until it thickens and coats the vegetables evenly.
10. 10. Add the crispy tofu back into the skillet and gently combine with the sauce and vegetables.
11. 11. Serve the tofu and vegetable stir-fry over the steamed rice.
12. 12. Garnish with sliced spring onions for added freshness.