Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sichuan steamed tofu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sichuan Steamed Tofu is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Sichuan Steamed Tofu is something which I have loved my whole life.

Steamed tofu with a savory soy sauce garlic dressing. As one of the most popular and humble Chinese ingredients, we eat tofu around the year. It is one of the best ingredients for a simple tofu salad in hot.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sichuan steamed tofu using 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Sichuan Steamed Tofu:

1. Make ready Tofu
2. Prepare Sauce
3. Make ready 2 tbsp Soy sauce
4. Make ready 1 tbsp Oyster sauce
5. Take 1 tbsp Sesame oil
6. Take 1/2 tbsp Black vinegar
7. Prepare Salt
8. Make ready Sugar
9. Make ready 1 Thai chilli
10. Prepare 1 handful cashew nuts
11. Make ready 1 shallot
12. Get 2 cloves garlic
13. Take Garnish
14. Take Coriander

Mapo tofu is delicious, flavourful, and great for long cold winters when you don't want to slave in the kitchen for too long. If you end up with leftovers, they will. My spicy Sichuan tofu recipe has been toned down quite a bit…but still somewhat spicy, savory, and utterly delicious and appetizing, especially as a side dish to go with steamed rice. Tofu is simmered in a sweet-spicy garlic sauce to make Szechuan Tofu, a vegan variation on a traditional Chinese dish.

Steps to make Sichuan Steamed Tofu:

1. Steam tofu for 6-8minutes. Remove water from tofu.
2. Heat oil in pan. Stir fry garlic, shallots till brown. Add in chopped nuts. Add sauce ingredients.
3. Add sauce to steamed tofu. Garnish with coriander.

The real star of this Sichuan (or Szechuan) dish isn't the water chestnuts. Different than Sichuan stinky tofu, Changsha-style has black crackling. Steamed stinky tofu is served in a thick soup. A Sichuan mala base is often used, but can vary. Steam the eggplant in a steamer basket set over simmering water until.

So that’s going to wrap this up with this exceptional food sichuan steamed tofu recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!