Sichuan peppers add bold flavor to this tasty bok choy tofu stir-fry!
Guys, it’s officially 2017 and I’m so excited.
I love when the calendar restarts each January because it feels like a fresh start. I don’t “spring clean” like most people do. Instead, I go crazy the first few weeks of January and rearrange all the furniture.
This year I have this crazy idea to turn my front sitting room into a comfy floor lounge area. What is a comfy floor lounge area, you ask?
Well, it’s a technical term that I just made up for a room that is filled with floor cushions, pillows, beautiful textiles, low tables, and lots of plants. Something like this or this or this.
I’m a little obsessed with Flea Market Fab and every time I see her Instagram posts I lose my mind.
Last night I went WAY down the rabbit hole and found myself *this close* to bidding on an antique Persian rug on eBay.
Am I crazy?
Okay don’t answer that.
There was a point to all of that, but I seem to have lost it somewhere.
Oh! The new year and starting fresh and all that.
Right. So who’s ready for some food that isn’t ham + potatoes + roasted vegetables??
I spent 2016 as a vegetarian and during that time I developed a sincere love for tofu. I truly crave the stuff now.
It took me a bit to figure out how I like it prepared… which as it turns out is crispy on the outside, soft on the inside, and slathered in sticky sauce.
I’m absolutely in love with this simple dish of pan-fried tofu, stir-fried bok choy, and a sweet-and-spicy Sichuan pepper sauce.
You can use either regular or “baby” bok choy for this recipe. If you have a hard time finding bok choy, substitute Chinese cabbage (sometimes called Napa cabbage).
It is not hard to learn how to cook bok choy, just make this recipe once and you will be an expert!
The Sichuan peppercorns add a tongue-tingling element to the dish.
You might be able to find them in a well-stocked grocery store, but you can also find them here on Amazon.
If you’re in a pinch you could replace them with regular old red pepper flakes (or leave them out if you don’t like spicy!).
You could absolutely serve this tofu bok choy stir fry as a main course with some steamed rice, or make a feast of vegetarian Chinese dishes.
Only half of this vegan bok choy recipe is featured in the photos because I ate the rest. My bad.
Here’s the Recipe!
Sichuan Bok Choy Tofu Stir-Fry
Fried tofu and fresh bok choy simmered in a sweet and spicy sauce - on the table in 20 minutes!
Ingredients
For the sauce:
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons honey
- 1 tablespoon grated ginger
- 2 cloves garlic, peeled and grated
- 2 teaspoons sesame oil
- 2 teaspoons water
- 2 teaspoons corn starch
- 1 teaspoon ground Sichuan peppercorns
For the Stir Fry
- 14 ounces firm tofu
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 5 tablespoons corn starch
- 2 teaspoons canola oil
- 3 cups chopped bok choy
Instructions
- Bring three cups of water to a boil (either on the stove on in the microwave).
- Whisk together all of the sauce ingredients and set aside.
- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper-towel lined plate to drain.
- When finished frying the tofu, add the bok choy to the pan and cook for 2 to 3 minutes; until browned and wilted. Give the sauce a good stir and add it to the pan along with the tofu. Toss well and cook for 1 to 2 minutes, until thick. Serve hot.
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Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 560Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 0mgSodium 1321mgCarbohydrates 66gFiber 5gSugar 38gProtein 27g
Nutrition information has been auto-calculated for your convenience.
Comments
So I made this and have a few comments, especially regarding cornstarch, quantaties and size of pan.
First off, this is a tasty recipe! I mixed it up a bit as I had some shiitakes and finished with black sesame seeds.
I think the tofu “shake” needs far less cornstarch. First time I made, it was gooey. Next time I used my largest wok…heated first, then added oil, then tofu to keep each nugget with space to brown. Used far less cornstarch than suggested for the tofu. I also pressed the tofu to drain it of water which helped. When browning tofu, I used medium high heat on a gas stove.Make sure its hot in advance.
I like spice, so added a touch to the sauce. Also threw in some green onions at the finish of wilting the Bok Choy. With these adjustments, I’d definitely make again. (ps, a little squirt of lime juice complimented all flavors and added brightness)
Hi Hadley,
Thanks for sharing your adaptations!
– Linda
I shaked the bag with the tofu… result is a fluid subsistance ?
How do you shake without smashing the bites
Hi Britt,
It sounds like you might have gotten soft or medium tofu. You really need firm tofu. Here is a link with much more info on the different tofu types: https://www.seriouseats.com/2014/06/shopping-cooking-guide-different-tofu-types.html
– Linda
This was delicious, but I had problems with the tofu sticking and the crust getting stuck to the pan. Next time I think I’ll bake the tofu instead of frying. Also, it was a little on the sweet side so I’ll reduce the honey and maybe increase the Sichuan peppercorns
Help! When I fried my tofu the sauce gummed up and both the sauce abd tofu stuck to the wok. I used 2 tsp oil over medium heat. Any suggestions?
Hi Flick,
I’m not sure what happened. Did you use a non-stick wok?
– Linda
It was so good!!! My whole family loved it!!! I used Japanese noodles. It’s a keeper!!
Hi Pepa,
Thanks for the feedback, glad it’s a keeper for your family! Makes me hungry thinking about it.
– Linda
I just made this and it is sooo good! I used Serrano because that’s what I have ! Yummy, I will make this again.
Thanks for sharing
Hi!! This recipe looks delicious, I’m definitely going to try it for dinner tonight! Was just wondering what to do with all the pak Choi I bought ?
Just a curiosity from a newbie tofu cook: why do you pour hot water on the tofu? What does it do?
Thanks!
Alessandra
Hi Alessandra,
The hot water on the tofu makes it warm, more flexible and helps get extra moisture out of the tofu.
– Linda
I just made this recipe last night and was blown away! I also added some big ol chopped onions as well because I just cant resist them. I figured I would comment because I saw you talking about creating a floor based living space and wanted to introduce you to something called a “kotatsu” table (in case you havent come across one on pinterest yet!). Me and my husband have always shared this kind of living space and are absolutely in love with it during the winter months. Cheers!
This recipe looks delicious! But- discrepancy between ingredient listing and instructions? It calls for two teaspoons of cornstarch in the sauce ingredients, but says to add by the tablespoon to the ziplock bag of tofu. How many actual tsp. or TBSP. should be used?
Hi Nancy,
Please check the recipe again as it has corn starch listed in both the sauce and stir fry ingredients. 2 teaspoons are for the sauce. 5 tablespoons are for the stir fry and are to be added to the bag of tofu.
Linda
Thanks, Linda! That’s what I get for trying to cook with a cold! The brain isn’t engaging. I see it now, as two separate steps.Definitely adding more garlic/ginger/pepper to kick this out of me!
I love tofu, and this recipe was really delicious. Question: What is the purpose of the boiling water over the tofu? Thank you!
Hi Lariza! It’s a little ‘hack’ to avoid pressing the water out of the tofu manually. The boiling water actually forces the tofu to expel the water it contains. Anti-intuitive, but a useful trick. I read about it here: https://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html
I have struggled with different tofu recipes because they never turn out with the right texture. This is the first time I made tofu that I actually liked. Your method is ace, and this sauce is heavenly. I had some leftovers and tossed them into a rainbow salad the next day. My partner and I loved this recipe and we will be making it again!
this looks delicious, i would love to make it in my home.
Why can’t you cook the tofu and bok choy together at the same time instead of separately
It was so good! This is my first time making a tofu recipe and I’m glad I made yours. Really delicious.
this dish looks amazing and i cant wait to try it, but can I ask what the other dish is that you made that shows up in the back ground of some of the photos? Cause that looks amazing as well, I want to make both! lol thanks
It’s this!: https://thewanderlustkitchen.com/general-tsos-baked-cauliflower/
Hey! Just to let you know that we featured your recipe for Sichuan Bok Choy Tofu Stir-fry in our recent Tofu article. It was a great recipe – I can’t wait to try it out, so thank you.
I’ve linked the article below – please feel free to take a look and share.
– Lo
http://eluxemagazine.com/magazine/tasty-tofu-recipes/
Hi Lora,
Thanks for featuring this recipe in your round up!
– Linda