tofu in szechuan sauce (slow cooker)

Flushed with the success of my  sweet & sour tofu I thought I’d try the same thing, but with szechuan sauce.

Ingredients

  • 1 pack firm tofu, drained
  • 4 cups fresh vegetables (e.g. 2 peppers, carrots, and broccoli)
  • 0.5 white onion, chopped
  • 1 Tbsp corn starch

for the sauce

  • 1 tbsp low salt soy sauce
  • 1 tbsp Sesame oil
  • 3 tbsp Dry sherry
  • 1 tbsp chili sauce
  • 2 tsp soy sauce
  • 1/4 tsp peppercorns 
  • 1/4 tsp sugar

to serve

  • rice

Instructions

  1. drain the tofu
  2. To make the sauceMix the ingredients together and chill. (Prepare only when required)
  3. Put the drained tofu in a Tupperware box with 1tbsp cornstarch & shake until the tofu is covered (you may need to do this in batches)
  4. then fry the tofu – it should get a really nice crispy coating
  5. While the tofu is cooking, chop your onion & vegetables and add to the slow cooker.
  6. When the tofu is done, add it to the slow cooker.
  7. Then pour the sauce on top of the tofu and vegetables.
  8. Cover and cook on low for about 3 hours.
  9. Serve with rice
Verdict?
This was nice, but not as good as the sweet & sour.  We only had sweet chili dipping sauce in the cupboard – I suspect the recipe requires something with a bit more oomph!

I also did half the tofu with the cornflour coating & half without.  Although it gives the tofu a nice crispy coating, it gets all soggy once in the sauce, so a pointless waste of time IMO

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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Slow Cooker, Vegan, Vegetarian

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