For the sauce:

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1-2 teaspoon Szechuan peppercorns

½ cup gluten free soy sauce

3 tablespoon honey (or 2.5 tbsp coconut sugar, 1.5 tbsp brown sugar or white sugar)

2 tablespoon sesame oil

2 tablespoon rice wine vinegar

2 tablespoons mirin

6 garlic cloves, finely minced (use a garlic press)

4 teaspoon fresh ginger, finely minced or use ginger paste from fridge

2 tablespoon garlic chili paste (or sambal oelek) more for more spicy OR sub 1 teaspoon chili flakes + 1 teaspoon Chinese Five Spice

optional- 3 teaspoons corn starch, to thicken

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For the stir fry (video available)

2 tablespoons peanut oil or high heat oil

Generous pinch salt and fresh cracked black pepper

600g tofu (up to 1.35kg) patted dry and cubed (or sub shrimp or chicken cubes)

1 cup (approx 1 onion) thinly sliced onion

450g sliced mushrooms (optional)

200g frozen broccoli

2 carrots

2 red bell pepper, thinly sliced

1 cup (200g) of edamame green beans, PEELED

Garnish: scallions, sesame seeds, 2 tsp chili flakes

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1. Make the Szechuan sauce, set aside. Remove the shells from edamame beans.

2. Heat oil in a large skillet or wok. Season oil generously with salt and black pepper. With tofu, use approx 1 - 1.5 tsp salt. 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 it aside.

3. To the same pan, add a little more oil if needed, add onion, and mushrooms and sauté over medium-high heat – stirring constantly, until tender, about 3 minutes. Add the remaining veggies, 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 dried chilies, turn the hood fan on, and saute for one minute.

4. Add the Szechuan sauce, adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. If it tastes alcoholic, add ½ tsp sugar and let it cook longer. Toss in the crispy tofu ( or shrimp or chicken) and scallions.

5. Sprinkle with sesame seeds and scallions. Add chilli flakes for more heat.

6. Serve this just as it is, over rice, or noodles. And remember, do not eat the dried chilies!