Today the test kitchen experimented by preparing a spicy Szechuan style Tofu marinade. The basic marinade preparation involved mixing together four tablespoons soy sauce, one tablespoon sesame oil, one clove pressed garlic, one tablespoon minced fresh ginger (or substitute one half teaspoon powdered ginger), one tablespoon sambal, two teaspoons freshly ground Szechuan peppercorns, and one teaspoon sugar. Combine the marinade and half a pound of drained and cubed extra firm tofu into a storage container for at least forty minutes or overnight. Experts from the test kitchen cooked the spicy Szechuan style tofu in a nonstick skillet over medium heat for about five minutes. Overall, the final product was spicy enough to compliment most stir-fry dishes, fried rice, or vegetable dishes.
Spicy Szechuan Sytle Tofu
The basic marinade preparation involved mixing
4 tablespoons soy sauce
1 tablespoon sesame oil
1 clove pressed garlic
1 tablespoon minced fresh ginger (or substitute one half teaspoon powdered ginger)
1 tablespoon sambal
2 teaspoons freshly ground Szechuan peppercorns
1 teaspoon sugar
1. Combine the marinade and half a pound of drained and cubed extra firm tofu into a storage container for at least forty minutes or overnight.
2. Experts from the test kitchen cooked the spicy Szechuan style tofu in a nonstick skillet over medium heat for about five minutes.
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