Sichuan Tofu Curry and Saffron Rice
A flavoursome dish that is packed full of fresh vegetables, beautifully spiced tofu and a hint of deliciously tingly Sichuan pepper. Serve with a side of mild and creamy saffron rice and you have a perfect pairing.
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Serves: 4
Calories: 479kcal
Ingredients
Sichuan Tofu Curry:
- 50 g hot chilli broad bean paste (Pixian Douban Jiang)
- 3 shallots (diced)
- 3 garlic cloves (minced)
- 1.5 tbsp coconut oil
- 500 g firm tofu (cut into cubes)
- 150 ml vegetable stock
- 300 g mixed seasonal vegetables (we used baby mushrooms, baby sweetcorn, tender stem broccoli, mange tout, carrot and green beans all cut into similar sized pieces.)
- 1 tbsp coconut aminos
- 1 tbsp coconut sugar
- ¼ tsp Sichuan peppercorns (approx 15 corns, dry roasted for 5 minutes and then ground (*see note))
Saffron rice:
- 250 g white basmati rice (dry weight)
- ½ tsp saffron (soaked in approx 3 tbsp hot water for 5 minutes)
- 300 ml vegetable stock
Instructions
- Fry the chilli broad bean paste, shallots and garlic in the coconut oil for 2 minutes over a medium heat.50 g hot chilli broad bean paste, 3 shallots, 3 garlic cloves, 1.5 tbsp coconut oil
- Add the tofu to the paste mixture and fry on a low-medium heat for 12 minutes, turning occasionally.500 g firm tofu
- In a separate pan, add the ingredients for the saffron rice and simmer until it is cooked, which is usually around 12 minutes. Keep an eye on it during that time, stir occasionally and add a little more water if needed until it is cooked.250 g white basmati rice, 1/2 tsp saffron, 300 ml vegetable stock
- Whilst the rice is cooking and once the tofu has been cooking for about 12 minutes in the bean paste, add the remaining curry ingredients (150ml stock, vegetables, coconut aminos, sugar and ground peppercorns) to the tofu pan and stir together. Cook for a further 10 minutes.150 ml vegetable stock, 300 g mixed seasonal vegetables, 1 tbsp coconut aminos, 1 tbsp coconut sugar, 1/4 tsp Sichuan peppercorns
- Serve together and enjoy!
Video
Notes
* Don't substitute the Sichuan peppercorns for normal peppercorns, Sichuan add a whole different dimension!
Recipe inspired by: Wellington, New Zealand
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 479kcal | Carbohydrates: 75g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Sodium: 1202mg | Fiber: 6g | Sugar: 7g | Net Carbohydrates: 69g
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