Chinese-style Vegetable Chili
Ingredients
- 400 gfirm tofu (1cm cubes)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 1 pcRed bell pepper (diced)
- 2 pcCarrot (small dice)
- 100 gshiitake mushroom (sliced)
- 200 gRed bean (drained)
- 3 tbspsoy sauce
- 2 tbspPeanut oil
- 1 tspGinger powder
- 1 tspSichuan peppercorn (crushed)
- 2 pcRound tomato (diced)
- 1 pcHot chili pepper (seeded and minced)
- 2 tbspChili bean paste (Doubanjiang)
Method
A mix of crunchy vegetables and firm tofu, bound by a dark soy and chili sauce. Scents of Sichuan pepper and ginger release as soon as the steam escapes the pan.
- 1
Cut the tofu, carrots, and bell pepper into regular one-centimeter cubes. Thinly slice the onion and finely chop the garlic. The pieces should be uniform for even cooking.
- 2
Heat the peanut oil in a wok or large skillet. Sauté the tofu cubes until a golden and firm crust forms on each side.
- 3
Add the onion, garlic, chopped chili, and doubanjiang paste. Sauté briefly to release the aromas of the fermented paste. When the onion becomes translucent, toss the carrots, bell peppers, and mushrooms into the pan. Sauté vigorously to keep them crunchy.
- 4
Pour in the soy sauce and add the ginger, Sichuan pepper, kidney beans, and crushed tomatoes. Let it reduce until the sauce coats the spoon and every piece of vegetable.
Frequently asked questions
How do you get this dish right?
- Press the tofu well before slicing to remove excess water; it will sear better.
- Do not overcook the vegetables; they should retain a bite.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The chili flavors develop over time.
