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The Ultimate Vegan Recipes Cookbook
- Narrated by: Tom Brooks
- Length: 13 mins
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The Ultimate Vegan Recipes Cookbook
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Summary
Heat oil in a skillet. Season oil generously with salt and pepper. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Set aside.
To the same pan, add a little more oil if needed, onion, and mushrooms and sauté over medium-high heat - stirring constantly, until tender, about three minutes. Add the remaining veggies, add the dried red chilies if you like, and lower heat to medium, and sauté, tossing and stirring for three to five minutes until just tender or al dente.
Add the Szechuan sauce, starting with ¼ cup and adding more to taste. If you are cooking more than one batch, you’ll need to multiply the sauce accordingly.
Cook the sauce for two minutes, letting it thicken a bit. Toss in the crispy tofu right at the end, just to warm it up.
Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
Serve and enjoy!
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