Szechuan-Style Tofu
Posted: May 17, 2010 Filed under: Cooking, Entrées 9 Comments »
A couple of weeks ago I made Szechuan-Style Tofu from the March 2010 issue of Cooking Light. This one is totally a winner — it is very easy, has great flavor, and goes perfectly with rice.
Mods
:: I could not find matchstick-cut carrots, so I used 3/4 cup shredded carrots.
:: I also could not find bottled ground fresh ginger, so I went for jarred chopped ginger (found in the spice aisle). Seemed to work fine.
:: Omitted the peanuts
This dish is definitely going to be a regular on the meal rotation!
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Oh man…this looks so good! I think we might be having this for dinner tonight! Beautiful photo, too!
Looks like a great tofu dish! It’s making me crave Ma Po Tofu.
Mmm… looks delicious! Thanks for the recipe recommendation.
I’m so glad you posted about this. I love Szechuan and I love tofu! Yum, yum, yum!
Wow, this looks so good! I need to start cooking tofu again. Wonderful pic.
My faves – mushrooms, tofu and black bean garlic sauce! Must have been yum!
Looks good!! I love mushrooms!!
Mmmmm. That looks super delicious. I never eat that much tofu. I should try it!
This looks so yummy! Oh, and I wanted to leave a comment on your Baked post, but it wouldn’t let me.
Anyway, I’ve been wanting to make those scones since I got that cookbook, but haven’t yet! There are so many great recipes in that book!