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Szechuan Tofu with Cauliflower

Photo: Jennifer Causey
Total time 25 mins
Yield

Serves 4 (serving size: about 1 cup)

We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.   

Ingredients

  • 12 ounces extra-firm tofu, drained and cut into 3/4-in. cubes
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons canola oil
  • 1 cup unsalted vegetable stock, divided
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons hoisin sauce
  • 3 cups cauliflower florets
  • 2 cups thinly diagonally sliced celery
  • 6 garlic cloves, thinly sliced
  • 1 1/2 tablespoons unsalted ketchup
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup thinly sliced green onions

Nutrition Information

  • calories 271
  • fat 12.9 g
  • satfat 1.7 g
  • monofat 5.5 g
  • polyfat 5.1 g
  • protein 13 g
  • carbohydrate 27 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 612 mg
  • calcium 120 mg
  • sugars 5 g
  • Est. Added Sugars 1 g

How to Make It

  1. Pat tofu dry with paper towels. Place 7 teaspoons cornstarch in a large bowl. Add tofu; toss to coat. Remove tofu from bowl. Heat oil in a large nonstick skillet over medium-high. Add tofu; cook 6 minutes or until golden and crisp, stirring occasionally. Remove tofu to a plate with a slotted spoon.

  2. Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin.

  3. Add cauliflower to remaining oil in pan; cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic; sauté 2 minutes. Add ketchup and pepper; cook 1 minute, stirring to coat. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked tofu; toss. Top with green onions.