A hearty plant-based twist on one of the most popular Sichuan dishes. Silky tofu cubes are simmered in a rich, spicy sauce made with miso and fermented black beans, along with hot red and Sichuan peppers. This meatless version features oyster mushrooms mixed with garlic and ginger. It’s served with tender broccoli and rice to balance the intensity.
Nutritional facts
Protein
20g
Carbs
59g
Calories
630
Fat
34g
Ingredients
Canola OilBroccoli FloretsGround Szechuan PeppercornGochujang PasteAll Purpose FlourTofuToasted Sesame OilBlack PepperCilantroGarlicHoisin SauceSugarLight Soy SauceJasmine RiceKosher SaltRed Sambal Chili PasteShaoxing WineGrapeseed OilRice Wine VinegarGreen OnionMiso PasteGingerBlack Bean PasteOyster Mushrooms
Reviews
2.5
Based on 30 reviews
Paul Suh is a Korean-American chef with over 15 years of culinary experience, specializing in bold and innovative Asian fusion cuisine. Based in Austin, Texas, Paul honed his skills under Thai, Chinese, and American chefs, gaining expertise in blending traditional techniques with modern flavors.
Paul Suh’s career highlights include working at some of Austin’s most renowned establishments, such as Uchiko, South Congress Hotel, and Old Thousand, where he refined his craft and developed a deep appreciation for diverse culinary styles. He also successfully operated a meal prep business in Las Vegas for seven years, focusing on health-conscious and flavorful meals.
In addition to his culinary expertise, Paul values health and wellness. As someone who fasts, stays in shape, and maintains an active lifestyle through regular gym sessions, he brings a unique perspective to crafting balanced and nutritious dishes. Now part of CookUnity, Paul is excited to share his passion for vibrant, globally inspired cuisine with a wider audience.
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