Chinese-style Vegetable Chili

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 410
• Protein: 27 g
• Carbs: 37 g
• Fat: 17 g

Ingredients

• 400 g firm tofu ( 1cm cubes )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 1 piece Red bell pepper ( diced )
• 2 piece Carrot ( small dice )
• 100 g shiitake mushroom ( sliced )
• 200 g Red bean ( drained )
• 3 tbsp soy sauce
• 2 tbsp Peanut oil
• 1 tsp Ginger powder
• 1 tsp Sichuan peppercorn ( crushed )
• 2 piece Round tomato ( diced )
• 1 piece Hot chili pepper ( seeded and minced )
• 2 tbsp Chili bean paste (Doubanjiang)

Instructions

1. Vegetable cutting

   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. Searing the tofu

   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. Aromatic cooking

   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. Binding and reduction

   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.

Chef's tips

• Press the tofu well before slicing to remove excess water; it will sear better.
• Do not overcook the vegetables; they should retain a bite.

Storage

Keeps for 3 days in the fridge in an airtight container. The chili flavors develop over time.