Schezwan Tofu (1 Pan 30 Min) Indo-Chinese

veganricha.com

merav

subheading: For the tofu:

14 ounces ( 396.89 g) firm or extra firm tofu pressed for at least 15 minutes and then sliced into shapes that you like

¼ teaspoon black pepper

½ teaspoon Kashmiri chili powder or use paprika

¼ teaspoon salt

2 tablespoons cornstarch or other starch such as tapioca or arrowroot

1 teaspoon oil

subheading: For the stir fry:

1 teaspoon oil

2 cloves garlic minced

¼ cup ( 40 g) chopped onion chopped into ¾” squares or petals or thick slices

¼ cup ( 25.25 g) chopped celery optional

½ or 1 ( 178.5 g) bell pepper chopped into ¾” squares or thick slices

subheading: For the Schezwan sauce:

1 tablespoon soy sauce or use tamari for gluten free

1 tablespoon ketchup

4 to 5 tablespoons Schezwan sauce or schezwan chutney ( see recipe notes for a quick recipe)

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with ½ cup of water

subheading: For garnish:

green onion, sesame seeds, pepper flakes

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