Vegan Szechuan Peppercorn Spaghetti
Introduction
Dive into a culinary journey with this delectable Vegan Szechuan Peppercorn Spaghetti. This dish beautifully marries the heat of Szechuan cuisine with the comforting textures of Italian pasta, creating a unique fusion that's perfect for spice lovers and vegan food enthusiasts alike.
Ingredients
- 200g spaghetti, preferably whole wheat
- 1 tablespoon Szechuan peppercorns, crushed
- 2 tablespoons sesame oil
- 4 garlic cloves, finely chopped
- 1 inch ginger, grated
- 2 scallions, sliced
- 1 red bell pepper, julienned
- 150g tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 teaspoon maple syrup
- Salt to taste
- Fresh cilantro, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Heat sesame oil in a large pan over medium heat. Add crushed Szechuan peppercorns, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Add scallions and red bell pepper, sautéing for another 3-4 minutes until the vegetables are slightly soft.
- Stir in the tofu and fry until all sides are golden, about 5 minutes.
- Pour in soy sauce, chili paste, and maple syrup. Mix well to combine all ingredients.
- Add the cooked spaghetti to the pan, toss to coat evenly with the sauce and vegetables.
- Season with salt to taste. Serve hot, garnished with fresh cilantro and toasted sesame seeds.
Enjoy this fiery, flavorful dish that's sure to ignite your taste buds and introduce you to new dimensions of vegan culinary art. Perfect for a cozy dinner or a special occasion, this Vegan Szechuan Peppercorn Spaghetti is a testament to the wonders of cross-cultural cooking.
Isabella
| Nutritionfacts | Calories: 350, Fat: 14g, Carbohydrates: 45g, Protein: 12g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Gluten, Soy, Sesame |