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Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. 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 3 minutes. Add the remaining veggies, add the dried chilies if you like -and lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!
Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
Divide among two bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
Serve this just as it is, or over rice, or noodles… and remember, do not eat the dried chilis!