Sichuan Tofu Bok Choy Stir Fry

Elevate your dining experience with our Tofu Bok Choy Stir Fry! Sichuan peppers bring a fiery kick, infusing this dish with bold and zesty flavors and it is ready in 20 minutes!

Tofu Bok Choy Stir Fry on a plate.

So, let me tell you about my latest obsession in the kitchen – Tofu Bok Choy Stir Fry. It’s this amazing little dish that’s kind of turned my weeknights around. Are you tired, but then you want to whip up something that’s not just fast but also super healthy? That’s this stir fry for you. It’s got this fantastic mix of crispy tofu, vibrant baby Bok Choy, and a symphony of flavors swirling in your wok. Now, here’s where it gets lit – Sichuan peppers.

This stir fry is basically great for busy weeknights. Quick, easy, and a flavor bomb. I mean, even on those busy days, I can still manage to toss this together. The tofu soaks up all the amazing flavors – we’re talking garlic, ginger, a hint of soy sauce, and those little bursts of heat from the Sichuan peppers. It’s a party in a pan! Once you try it, you’ll be hooked. Trust me. It’s the kind of dish that makes you feel good about what you’re eating without skimping on flavor.

Tofu Bok Choy Stir Fry on a plate with chopsticks.

Reasons to Love This Bok Choy Stir Fry

  • Tofu Bok Choy Stir Fry is rich in nutrients that offer a healthy balance of protein, vitamins, and minerals.
  • The combination of Sichuan peppers, tofu, and Bok Choy creates a flavorful experience.
  • This dish is versatile and can be easily adapted to include different vegetables or proteins.
  • It’s a quick and easy recipe that you can whip up in no time, making it ideal for busy weeknights.
  • It is diet-friendly and suitable for vegetarians and easily modified for vegan diets.
Tofu Bok Choy Stir Fry on a black plate on a table.

Recipe Ingredients

Ingredients for Sichuan Tofu Bok Choy Stir Fry.
  • Firm Tofu: Serving as the primary protein source, tofu is the centerpiece of the dish.
  • Bok Choy: This Bok Choy is a variety of Chinese cabbage. It’s a leafy green vegetable that adds freshness, crunch, and nutritional value to the dish.
  • Low-Sodium Soy Sauce: Used in both the sauce and the stir fry, it provides a savory flavor.
  • Corn Starch: Essential for thickening the sauce and giving the tofu a crispy coating.

See the recipe card for full information on ingredients and quantities.

Variations

  • Chicken or Beef: Replace tofu with thinly sliced chicken breast or beef for a non-vegetarian twist.
  • Tamari for Soy Sauce: Use tamari instead of soy sauce for a gluten-free option with a similar taste.
  • Maple Syrup for Honey: Substitute honey with maple syrup, offering a vegan-friendly sweetener.
  • Rice Flour for Corn Starch: Use rice flour as an alternative to corn starch for a similar thickening effect and a slight variation in texture.
  • Spice Levels: For those who prefer less spice, you can replace ground Sichuan peppercorns with milder spices, like ground black pepper or paprika. Alternatively, for those who like it extra hot, you could add a dash of hot sauce, red pepper flakes, or some finely chopped fresh chilies.
Tofu Bok Choy Stir Fry on a plate with chopsticks and a cup of tea on a table.

How to Cook Bok Choy Stir Fry

Step #1: Bring three cups of water to a boil (either on the stove or in the microwave).

Step #2: Whisk together all the sauce ingredients in a small bowl and set aside.

Bowl with sauce ingredients on a table.

Step #3: Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top.

Draining bite-sized tofu in a colander.

Step #4: Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag.

Step #5: 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 cornstarch. Reseal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.

Coated tofu in a bag.

Step #6: 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.

Browned tofu in a wok.

Step #7: After finishing frying the tofu, add the Bok Choy to the pan and cook for 2 to 3 minutes, until browned and wilted.

Bok choy in a pan.

Step #8: Give the sauce a good stir and add it to the pan along with the tofu.

Bok choy and tofu cooking in a pan.

Step #9: Toss well and cook for 1 to 2 minutes, until thick. Finally, serve this Tofu Bok Choy Stir Fry as a main course with some steamed rice or make a feast of vegetarian Chinese dishes.

Bok choy and tofu in a bowl with chopsticks.

Expert Tips

  • Pressing Tofu: To make the tofu even firmer and help it hold its shape during cooking, consider pressing it before cutting it into cubes. Do this by wrapping the tofu in a clean towel and placing a heavy object (like an iron skillet filled with canned goods) on top for 15-30 minutes. This will remove excess water and help the tofu absorb more flavor from the marinade.
  • Even Frying: For even frying and browning, avoid overcrowding the tofu cubes in the pan. If needed, fry the tofu in batches.
  • Choosing Fresh Bok Choy: When selecting Bok Choy, focus on key attributes for optimal freshness. Look for clean, vibrant dark green leaves and crisp, pale white stems, which indicate prime condition. Avoid yellowing leaves or browning stalks, as they signal aging. Ensure the Bok Choy looks lively and crisp with firm, clean white stems. Size doesn’t dictate quality, but smaller Bok Choy is often more tender. Check for damage, like holes or black spots, and opt for those with a mild, pleasant smell.
  • Marinating Tofu: If you have more time, marinate the tofu for longer (up to a few hours in the fridge) before coating it in cornstarch. This allows the tofu to absorb even more flavors.

Frequently Asked Questions

Why do you pour boiling water over the tofu?

Pouring boiling water over the tofu helps to firm up the texture, making it more resilient to frying and helping it hold together better.

What is the desired texture of the Bok Choy after cooking?

The Bok Choy should wilt but still maintain some crunch, providing a pleasant texture contrast in the dish.

What type of tofu is best for this recipe?

I recommend using firm tofu because it holds up well during frying and absorbs flavors effectively.

How do you know when the tofu is done frying?

The tofu is done when it’s golden brown on all sides. This usually takes around 6 minutes (1 minute per side).

Can I use something else besides a wok to make this dish?

Yes, you can use a large skillet in place of a wok. The most important thing is that the pan is large enough to stir-fry the ingredients effectively.

Storage Info

Store the Tofu Bok Choy Stir Fry in an airtight container in the refrigerator; it will stay good for up to 3 days. Freezing is not recommended as it may alter the texture of the tofu and Bok Choy. For reheating, gently warm it in a skillet over medium heat until heated through. This method helps maintain the texture better than microwaving. If you must use a microwave, do so on a lower power setting and stir halfway through reheating.

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Bok choy in a bowl with chopsticks.

Sichuan Tofu Bok Choy Stir Fry Recipe

Elevate your dining experience with our Tofu Bok Choy Stir Fry! Sichuan peppers bring a fiery kick, infusing this dish with bold and zesty flavors and it is ready in 20 minutes!
4.4 from 270 votes
Pin Rate
Course: Main Dish
Cuisine: Chinese
Diet: Dairy Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 533kcal
Author: Linda
Print Recipe

RECOMMENDED PRODUCTS

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

Garnishes

  • toasted sesame seeds - optional
  • sliced green onions - optional

Instructions

  • Bring three cups of water to a boil (either on the stove or in the microwave).
  • Whisk together all the sauce ingredients in a small bowl and set aside.
  • Drain the tofu and cut it 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 cornstarch. Reseal and shake to coat. Repeat with the 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.
  • After finishing 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. Finally, serve this Tofu Bok Choy Stir Fry as a main course with some steamed rice or make a feast of vegetarian Chinese dishes.

VIDEO

NOTES

Storage Info:
Store the Tofu Bok Choy Stir Fry in an airtight container in the refrigerator; it will stay good for up to 3 days. Freezing is not recommended as it may alter the texture of the tofu and Bok Choy. For reheating, gently warm it in a skillet over medium heat until heated through. This method helps maintain the texture better than microwaving. If you must use a microwave, do so on a lower power setting and stir halfway through reheating.

Nutrition

Serving: 1serving | Calories: 533kcal | Carbohydrates: 67g | Protein: 23g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 1414mg | Potassium: 473mg | Fiber: 4g | Sugar: 37g | Vitamin A: 4704IU | Vitamin C: 49mg | Calcium: 389mg | Iron: 4mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 5 stars
    I made this and the sauce was so yummy. I apparently did not have enough on choy and it wilted away nothinftog. I added carrots. Still not enough. I added a whole bag of packed stir veggies and that was the ticket. Loved the sauce. I didn’t have honey so I used brown sugar. 😋😋😋

  2. 5 stars
    Simple recipe but delicious. I added red bell peppers and carrots and it was so good!

  3. 1 star
    too much cornstarch used and too much honey .. The meal becomes finally too much sweet and too sticky. I don’t like it!

  4. 3 stars
    The sauce has good flavor but it had a grainy feel from the cornstarch. Difficult to know what “well-coated” meant for the addition of cornstarch, and I’m sure I added all 5 tbsps until each cube of tofu was coated and separated from each other. I deep fried the cubes which browned beautifully. I found that the sauce ingredient measurements could have easily doubled, as it really wasn’t enough “sauce” to serve with the rice.