Vegan Poached Sichuan Peppercorn Tofu
Introduction
Today, let's explore the delightful fusion of flavors with a dish that embodies the warmth and richness of poached ethnic cuisine. This recipe, Vegan Poached Sichuan Peppercorn Tofu, combines the spicy, bold nuances of Sichuan cooking with the gentle, comforting technique of poaching. Ideal for a cozy dinner, this dish promises a culinary journey right from your kitchen.
Ingredients
- 1 block firm tofu, pressed and sliced
- 2 cups vegetable broth
- 1 tablespoon Sichuan peppercorns
- 2 star anise
- 1 large piece of ginger, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 green onion, chopped
- 1 red chili, sliced
- Fresh cilantro, for garnish
Instructions
- In a large pot, bring the vegetable broth to a simmer.
- Add Sichuan peppercorns, star anise, ginger, and garlic to the broth and let simmer for 5 minutes to infuse the flavors.
- Gently place the tofu slices into the simmering broth. Allow to poach for about 10 minutes on low heat.
- Stir in soy sauce, rice vinegar, and maple syrup, and continue to simmer for an additional 5 minutes.
- Carefully remove the tofu slices and place them on serving plates.
- Garnish with chopped green onions, red chili slices, and fresh cilantro.
- Serve warm with extra broth spooned over the top.
Serve this aromatic Vegan Poached Sichuan Peppercorn Tofu with a side of jasmine rice or steamed greens for a complete meal. It's a perfect example of how simple ingredients, when combined thoughtfully, can create a deeply satisfying dish that's both comforting and exciting. Enjoy the harmony of flavors and textures in each bite!
Isabella
| Nutritionfacts | Calories: 150, Protein: 12g, Fat: 5g, Carbohydrates: 10g, Sodium: 500mg |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | soy, possible gluten in soy sauce |