Gourmet Chinese Vegetarian Feast: Szechuan Mapo Tofu, Kung Pao Broccoli, and Mushroom Fried Rice

Allergens

Soy

Ingredients

• 16 oz firm tofu, cubed
• 2 cups broccoli florets
• 8 oz button mushrooms, sliced
• 1 cup mixed bell peppers, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Szechuan chili bean sauce
• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 cups cooked jasmine rice
• 4 tablespoons vegetable oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, marinate the cubed tofu with 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and half of the minced garlic for 30 minutes.
2. Prepare the Kung Pao Broccoli by heating 1 tablespoon vegetable oil in a wok or large pan over medium high heat. Add the broccoli florets, remaining garlic, ginger, and bell peppers. Cook until tender but still crisp, about 4 5 minutes. Remove from the wok and set aside.
3. In the same wok, add another tablespoon of vegetable oil and fry the marinated tofu cubes until golden brown and crispy, approximately 4 5 minutes. Add Szechuan chili bean sauce and cook for another 2 minutes. Remove from heat and set aside.
4. In a separate pan, heat 2 tablespoons of vegetable oil and stir fry the cooked jasmine rice with mixed mushrooms and remaining soy sauce, rice wine vinegar, sesame oil, salt, and pepper to taste. Cook for about 3 4 minutes until well combined and heated through.
5. Assemble the dishes by placing Kung Pao Broccoli in the center of a large serving platter, surrounded by Szechuan Mapo Tofu and Mushroom Fried Rice. Garnish with fresh herbs and enjoy this delectable vegetarian Chinese feast.

Chef’s Insight

Balance the flavors by adjusting the spiciness and saltiness to your preference.

Notes

Feel free to adjust the spiciness by increasing or decreasing the amount of chili bean sauce used.