Sichuan Tofu with Vegetables
Sichuan Tofu with Vegetables is a vibrant, stir-fried dish from China's Sichuan province, known for its bold, spicy, and savory flavors. It typically features firm tofu cubes and a colorful mix of vegetables like bell peppers, carrots, and cabbage, all tossed in a signature sauce made with chili bean paste (doubanjiang), garlic, and ginger.
🍽️ Nutrition at a glance
This dish is a balanced source of plant-based protein from the tofu and fiber from the vegetables, with a moderate amount of carbohydrates. A typical serving contains roughly 250-350 calories, making it a nutritious and satisfying option.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 10 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 580 mg |
| Calcium | 250 mg |
| Iron | 2.5 mg |
| Potassium | 350 mg |
| Magnesium | 45 mg |
| Vitamin C | 15 mg |
| Vitamin A | 80 µg |
| Vitamin K | 25 µg |
| Folate | 60 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a perfect example of Sichuan cuisine's famous 'málà' (numbing and spicy) flavor profile, which uses Sichuan peppercorns to create a unique tingling sensation. Nutritionally, it's an excellent way to incorporate a complete plant protein and a variety of vitamins into a flavorful meal.
