"The people who give you their food give you their heart" - Cesar Chavez

Monday, October 26, 2009

Szechuan Broccoli, Carrots and Tofu

My first encounter with Szechuan sauce was at my freshman dorm cafeteria. For dinner they had a stir fry station set up where you could put together your own bowl of fresh veggies and pick your sauce and the cook who fry it all up in a wok. I tried all the sauces but eventually would only request the Szechuan sauce; it carries the perfect amount of heat from chilies. This dish was a healthy accompaniment to the Kimchi pancakes I  made last week. I served this over brown rice which was a great starch to absorb the spiciness of the sauce. While you could just fry all the ingredients together, I prefer to prepare the tofu separately so that I can get it to my desired firmness and allow it more time to marinate in the Szechuan flavors.

Szechuan Broccoli, Carrots and Tofu

Broccoli, cut into small florets
Carrots, sliced
Cabbage, sliced
Tofu, cut into small cubes
Szechuan sauce
Olive oil

1. Heat olive oil in a pan over medium high heat, put in the tofu cubes and a bit of Szechuan sauce. Stir fry up the tofu cubes until they are firm. Set aside.
2. Heat olive oil in a wok over medium high heat and add in the broccoli and carrots and drizzle the Szechuan sauce over the vegetables. Using a wooden spatula, stir fry the vegetable until they have softened, then add the cabbage and tofu cubes with more Szechuan sauce. Enjoy with some brown rice!

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