Szechuan Vegetable Stir-Fry

Szechuan Vegetable Stir-Fry

Szechuan Vegetable Stir-Fry


Makes 4 to 6 servings


8 ounces firm tofu, drained and cut into cubes*
1 cup canned vegetable broth, divided
1/2 cup orange juice
1/3 cup soy sauce
1 to 2 teaspoons hot chili oil
1/2 teaspoon whole fennel seeds
1/2 teaspoon black pepper
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 cup sliced green onions and tops
3 medium carrots, peeled and diagonally sliced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1/4 pound button mushrooms, sliced
1 medium red bell pepper, cut into 1-inch squares
1/4 pound fresh snow peas, cut diagonally in half
8 ounces broccoli florets, steamed
1/2 cup peanuts
4 to 6 cups hot cooked rice

*Tofu must be drained before being stir-fried. Remove any remaining water by placing the block of tofu on several layers of paper towels and covering it with additional paper towels weighted down with a heavy plate. Let it stand for 15 to 20 minutes before cutting into cubes.


  1. Place tofu in 8-inch round or square baking dish. Combine 1/2 cup broth, orange juice, soy sauce, chili oil, fennel seeds and black pepper in small bowl; pour over tofu. Let stand 15 to 60 minutes. Drain, reserving marinade.
  2. Combine cornstarch and remaining 1/2 cup broth in medium bowl. Add reserved marinade; set aside.
  3. Heat vegetable oil in wok or large skillet over high heat until hot. Add onions, carrots, garlic and ginger; stir-fry 3 minutes. Add tofu, mushrooms, bell pepper and snow peas; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli; stir-fry 1 minute or until heated through.
  4. Stir cornstarch mixture. Add to wok; cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.

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