Name: Sichuan Tofu Noodle Soup
Prep time: 10 min
Ingredients: 2 tsp toasted sesame oil; 2 tsp (4 cloves) garlic, chopped; 1/4 cup soy sauce; 2 tbsp rice vinegar; 4 cups vegetable broth plus 1-1/4 cups water; Sichuan blend; 4 oz rice noodles; 2 medium bok choi, quartered; 1 pack firm tofu, cubed; To serve: scallions, chili sauce

All recipes

Zen of Slow Cooking

Servings:

4-6

Prep time:

00:10

2 Ratings

A gluten free savory Chinese noodle soup with tofu and Sichuan peppercorns.

Ingredients

2 tsp toasted sesame oil
2 tsp (4 cloves) garlic, chopped
1/4 cup soy sauce
2 tbsp rice vinegar
4 cups vegetable broth plus 1-1/4 cups water
Sichuan blend
4 oz rice noodles
2 medium bok choi, quartered
1 pack firm tofu, cubed
To serve: scallions, chili sauce

Instructions

Slow Cook: 1) Combine sesame oil, garlic, soy sauce, rice vinegar, broth & water in the cooker. 2) Add unopened Sichuan spice bag to the cooker and leave to steep. 3) Stir, cover and cook on LOW: 6 hours or HIGH: 2 ½ hours. 4) Remove lid, discard spice bag. 5) Add the noodles, bok choi and tofu to the cooker; stir and replace the lid for 8 minutes until the noodles are cooked. 6) Top with sliced scallions and chili sauce.
Pressure Cook: 1) Combine sesame oil, garlic, soy sauce, rice vinegar, broth & water in the cooker. 2) Add unopened Sichuan spice bag to the cooker and leave to steep. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid, discard spice bag. 6) Add the noodles, bok choi and tofu to the cooker; stir and replace the lid for 8 minutes until the noodles are cooked. 7) Top with sliced scallions and chili sauce.