I absolutely love spicy food and this dish can really pack a fiery mouthful of umami deliciousness. Capsaicin has a myriad of health benefits so add as much, or as little, as you desire.
1 pkg nonGMO, organic extra firm tofu, drained and cubed
1/4 cup cornstarch
1/4 cup Masa flour
2-3 tbsp Sesame oil, divided
1 bunch Swiss chard, washed, trimed, and rough chopped
1/2 tsp toasted Szechuan peppercorns, or to taste
2-4 dried arbol chilies, optional
1/2 sweet onion, thinly sliced
1 jalapeno, stems and seeds removed, thinly sliced
1 carrot, trimmed and thinly sliced
2 tbsp light soy, Tamari sauce, or coconut aminos
1 tbs hoisin sauce
1/2 tsp 5 spice powder
salt and pepper to taste
2 servings rice or noodles of choice
In a med mixing bowl, combine the cornstarch and Masa flour. Add a generous amount of salt and pepper and continue to mix until well combined. Taste and adjust seasonings as needed. Add in the tofu and gently toss and until well coated on all sides. Set aside.
Heat a wok of med high flame until nearly smoking. Add in sesame oil and heat until just shimmering. Pan fry the tofu in batches until golden and crispy on all sides. Remove from oil and rest on paper towels, immediately salting after removing from the hot oil. Continue until all tofu is fried. Set aside.
In the same wok, immediately add in the onion, carrots, and jalapeno, dried arbol chilies, if using, and the Szechuan peppercorns. Saute until vegetables are just tender 3-5 minutes. Add in the Swiss chard, soy sauce, hoisin sauce, and 5 spice powder. Continue to saute until the chard is just wilted, 3-4 minutes more. Turn off the heat and toss in the fried tofu, stirring gently until well coated in the sauce.
Divide stir fry into two bowls and serve immediately with rice or noodles.