Sichuan Bok Choy Tofu Stir Fry

Sichuan peppers add bold flavor to this tasty bok choy tofu stir fry recipe!

Guys, it’s officially a new year and I’m so excited.

I love when the calendar restarts each January because it feels like a fresh start. I go crazy the first few weeks of January and rearrange all the furniture.

So who’s ready for some food that isn’t ham + potatoes + roasted vegetables??

I spent last year 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 tofu and bok choy 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!).

How to Cook Bok Choy Stir Fry

Assemble the ingredients. The amounts for each stir fry ingredient is in the recipe card below.

Bring three cups of water to a boil (either on the stove or 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. If you need an affordable wok, grab this wok that you see in the process photos here. 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.

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!

Print

Yield: 2 main servings or 4 servings as a side

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 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

1. Bring three cups of water to a boil (either on the stove or in the microwave).
2. Whisk together all of the sauce ingredients and set aside.
3. 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.
4. 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.
5. 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.

Nutrition

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 560|Total Fat: 25g|Saturated Fat: 4g|Trans Fat: 0g|Unsaturated Fat: 20g|Cholesterol: 0mg|Sodium: 1321mg|Carbohydrates: 66g|Fiber: 5g|Sugar: 38g|Protein: 27g|

Nutrition information has been auto-calculated for your convenience.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Joyce Chen Flat Bottom Wok
• 
  Soeos Authentic Szechuan Grade A Red Sichuan Peppercorns, Less Seeds, Strong Flavor, Essential for Kung Pao Chicken, Mapo Tofu, 4 oz.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

January 3, 2017 | Last Updated on October 6, 2021 by Linda