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Nut-Crusted Tofu With Szechuan Vegetables


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Nut-Crusted Tofu With Szechuan Vegetables 0 Picture


  • 1 package firm tofu - (15 oz)
  • 1/4 cup chopped roasted salted soynuts
  • 3 tablespoons vegetable oil divided
  • 12 ounces fresh mixed mushrooms sliced (such as white mushrooms and stemmed shiitake)
  • 6 cups sliced vegetables (such as broccoli, sweet red bell pepper, onion, zucchini)
  • 1 cup vegetable or chicken broth
  • 2 tablespoons prepared Szechuan sauce*
  • 2 tablespoons apricot jam or preserves


Servings 4


Step 1

* Found in Asian food section in supermarkets

Cut tofu crosswise in 12 slices. Place between triple layers of paper towels. Top with a baking sheet and a heavy plate; let drain while preparing ingredients (about 25 minutes).

Coat all sides of tofu with soynuts, pressing gently. In a large skillet (preferably nonstick), heat 1 tablespoon of the oil over medium-high heat. Add tofu in a single layer; cook until lightly browned, 1 to 2 minutes per side. Remove to platter; cover to keep warm.

Heat remaining 2 tablespoons oil in the skillet; add mushrooms and vegetables. Cook and stir until they start to soften, about 5 minutes. Stir in broth, Szechuan sauce and jam; cook and stir until mixture is tender and sauce has thickened, about 5 minutes more.

Arrange tofu and vegetables on individual dinner plates, dividing equally.

This recipe yields 4 servings.

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