Szechuan-Style Tofu and Mushroom with Peanuts | Vegan Chinese Recipes

For all the Tofu lovers out there, this recipe is for you. And for all the Tofu non-lovers you should really try this recipe once. Some think the taste of tofu is just bleh.. But honestly that attribute of tofu is what is really good in it. How? you may ask. Tofu absorbs flavors really beautifully no matter what dish it is used in. Bake it, Saute or Fry, it is always a winner. Make it spicy or make it tangy, it tastes awesome either way. I have a long list of dishes I use tofu in and love it in each form.

Ingredients:
Adapted from Cooking Light - way to cook Vegetarian cookbook
Serves - 2-3
Tofu - extra Firm - 1 block - pressed and cut into 1" pieces
Mushroom - 12 oz - 300 g - sliced
Carrots - julienned - 1/2 cup
Bell peppers (I used yellow and orange) - julienned - 1/2 cup
Roasted peanuts - 1/4 cup - coarsely chopped
Oil - 1 tbsp
Ginger paste - 1 tbsp
Spring onion whites - 1/4 cup
Spring onion greens - 1/4 cup
For the Sauce:
Water - 1 cup (Can substitute vegetable or chicken stock)
Corn Starch - 1 tsp
Chilli paste - 1 tbsp
Soy sauce - 1 tbsp (Low sodium)
Garlic - minced - 1 tbsp

Method:
Preheat the broiler and place the oven rack in the middle of the oven. Line a baking sheet with aluminium foil and grease with oil. Place the cut tofu pieces and broil for 10-12 minutes, turning once or twice in the middle. Mix the ingredients for the sauce and set aside. Heat oil in a large non-stick pan and saute the mushrooms. When the mushrooms start to release liquid add the carrots, green onion whites and ginger. After about a minute add the bell peppers, salt and fry for another minute. Add the sauce and allow to heat for about 2-3 minutes or until it begins to thicken. Add the tofu and spring onion greens, mix and remove from heat. Garnish with peanuts before serving. Serve hot with steamed rice.
Notes: Instead of broiling, the tofu can be pan-fried until golden.

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