Sichuan peppers add bold flavor to this tasty Tofu Bok Choy 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.
Tips
Pressing Tofu: To make tofu even more firm and help it hold its shape during cooking, consider pressing it before cutting into cubes. You can 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.
Fresh Ingredients: Always use fresh ginger and garlic when possible. These will lend a more robust and complex flavor profile to the sauce.
Choose Fresh Bok Choy: Choosing the best bok choy at the grocery store involves paying attention to a few key attributes:
- Color: The leaves of the bok choy should be a vibrant green color, and the stalks should be a crisp, pale white or green. If the leaves are yellowing or the stalks are browning, it’s likely the bok choy is past its prime.
- Freshness: Fresh bok choy should look lively and crisp, not wilted or droopy. The stalks, in particular, should be firm and not floppy.
- Size: Whether you’re picking regular or baby bok choy, the size of the bok choy doesn’t necessarily correlate with its quality or flavor. However, smaller bok choy tends to be more tender and may be preferable depending on the recipe.
- Damage: Look for signs of damage or pests, like holes in the leaves or black spots. This could indicate that the bok choy is not fresh or has been infested.
- Smell: Fresh bok choy should have a mild, pleasant smell. If it has a strong or off-putting odor, it’s likely not fresh.
- Remember to use your bok choy within a few days of purchasing for the best flavor and texture. Store it in the crisper drawer of your fridge, unwashed, in a plastic bag. Do not wash it until you’re ready to use it, as moisture can promote spoilage.
Marinating Tofu: If you have more time, marinate the tofu for longer (up to a few hours in the fridge) before coating in cornstarch. This allows the tofu to absorb even more flavors.
Serving Immediately: This dish is best enjoyed immediately after cooking to appreciate the contrast of the crispy tofu with the soft, flavorful bok choy and the warm, spicy sauce.
Balancing Flavors: Sichuan cuisine is all about balance of flavors. If you find the dish too spicy, consider adding more honey or a splash of rice vinegar to balance the heat.
Pairing with Other Dishes: This dish is wonderfully versatile and pairs well with a variety of other Chinese dishes. For a complete meal, consider serving it with a mild soup or a side of steamed dumplings.
Garnishing: Consider garnishing the finished dish with a sprinkle of toasted sesame seeds or sliced green onions for added flavor and visual appeal.
Be Prepared: Stir-frying is a quick cooking technique that requires constant stirring to prevent food from burning. Before starting, have all your ingredients prepared and within reach to ensure a smooth cooking process.
Variations
There are numerous ways to vary this Sichuan Tofu Bok Choy Stir Fry recipe. Here are a few:
Different Proteins: You could substitute the tofu for a different protein like shrimp, chicken, beef, or tempeh, keeping in mind that cooking times may vary.
Different Vegetables: Other vegetables like mushrooms, bell peppers, snap peas, or broccoli could be added or used in place of the bok choy.
Different Sauces: While the Sichuan pepper sauce adds a unique flavor, you could also experiment with other sauces. For example, a teriyaki sauce or a sweet and sour sauce could add a different flavor profile to the dish.
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 or some finely chopped fresh chilies.
Serving Styles: While the stir fry is typically served with rice, it could also be served over noodles or quinoa for a different texture.
Different Tofu Preparations: Instead of frying the tofu, you could try baking, grilling, or even using smoked tofu for a different taste and texture.
Different Oils: While the recipe calls for canola oil, other oils could also be used. Sesame oil could add a stronger, nuttier flavor, while coconut oil could lend a subtle sweetness to the dish.
Dietary Variations
This Sichuan Tofu Bok Choy Stir Fry recipe is already vegetarian, vegan, and dairy-free. Here’s how to adjust it for a gluten-free diet:
Gluten-Free: The primary ingredient in this recipe that may contain gluten is soy sauce. To make this recipe gluten-free, you can use a gluten-free soy sauce or tamari, which is a type of soy sauce that is usually gluten-free. Also, make sure that the cornstarch you’re using is labeled gluten-free. While cornstarch is naturally gluten-free, it can sometimes be processed in facilities that also process wheat, leading to cross-contamination.
Frequently Asked Questions
Cleaning and preparing bok choy for a stir fry is a relatively straightforward process. Here’s a step-by-step guide:
1. Cleaning Bok Choy:
Bok choy can often harbor dirt and sand in the base of its stalks, so it’s important to clean it thoroughly. First, trim off the very end of the bok choy, but keep the base intact to hold the leaves together.
Next, rinse the bok choy under cold running water, rubbing gently with your hands to dislodge any dirt or sand. For a more thorough clean, you can soak the bok choy in a large bowl of cold water for a few minutes, swishing it around to help remove any stubborn grit.
After rinsing or soaking, carefully shake off the excess water and pat the bok choy dry with a clean towel or paper towel.
2. Preparing Bok Choy for Stir Fry:
For a stir fry, you’ll want to cut the bok choy into manageable, bite-sized pieces. Here’s how:
If you’re using larger bok choy, separate the leaves from the stalks because the stalks take a bit longer to cook. Cut the stalks into 1-2 inch pieces and the leaves into wide ribbons.
If you’re using baby bok choy, you can simply cut them in half or quarters lengthwise, depending on their size.
Ground Sichuan peppercorns add a unique, tingling flavor to the dish that is characteristic of Sichuan cuisine. They’re different from regular pepper or chili flakes.
Pouring boiling water over the tofu helps to firm up the texture, making it more resilient to frying and helping it hold together better.
Cornstarch helps to create a crispy outer layer on the tofu when fried, and it also helps the sauce adhere to the tofu better.
Low-sodium soy sauce is used to control the salt content in the dish. This way, the dish can be adjusted for individual tastes without becoming too salty.
The honey provides a sweetness that balances the spicy and salty elements of the dish.
The bok choy should be wilted but still have some crunch for a pleasant texture contrast in the dish.
Yes, this dish can be made gluten-free by using a gluten-free soy sauce or tamari.
Firm tofu is recommended because it holds up well during frying and absorbs flavors effectively.
Canola oil has a high smoke point and neutral flavor which makes it ideal for frying without overpowering the other flavors in the dish.
The tofu is done when it’s golden brown on all sides, this usually takes around 6 minutes (1 minute per side).
The spice level of this dish can be high due to the ground Sichuan peppercorns. However, it can be adjusted by using less ground peppercorns if desired.
Yes, a large skillet can be used in place of a wok. The most important thing is that the pan is large enough to stir-fry the ingredients effectively.
This dish pairs well with any kind of rice, including brown rice, but jasmine or basmati would provide a nice aromatic contrast.
The marinade adds flavor to the tofu.
Yes, you could add other vegetables such as bell peppers, mushrooms, or broccoli. However, cooking times may vary depending on the vegetables added.
Storing and Reheating Info
Storing Leftovers
In the Refrigerator:
Leftovers of this dish can be stored in the refrigerator for up to 3-4 days. Allow the stir fry to cool completely before placing it in an airtight container.
Freezing:
You can also freeze the leftovers for up to 2-3 months. Once the stir fry is completely cooled, portion it into freezer-safe containers or zip-top freezer bags. Be sure to leave a bit of space at the top of the container or bag, as the food will expand when frozen.
Thawing Frozen Leftovers:
When you’re ready to eat the frozen leftovers, it’s best to let them thaw in the refrigerator overnight. If you’re in a hurry, you can also use the defrost function on your microwave, but be sure to stir the stir fry periodically to ensure even thawing.
Reheating Leftovers
Oven:
Preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish and cover with foil to prevent the food from drying out. Heat for about 15-20 minutes, or until warmed through.
Stovetop:
For stovetop reheating, add a little bit of oil or water to a pan over medium heat. Add the leftovers and stir frequently until heated through. This should take about 5-10 minutes.
Microwave:
Place the leftovers in a microwave-safe dish. It’s a good idea to cover the dish with a microwave-safe lid or another plate to keep the food from drying out. Heat on high for 1-2 minutes, then stir. Continue heating in 1-minute intervals, stirring after each, until the food is heated through.
Out of all the reheating options, I recommend reheating on the stovetop. This method is the best at maintaining the texture of the tofu and bok choy. This method also allows you to easily control the heat to prevent the dish from drying out. If the dish seems a little dry after reheating, you can stir in a splash of water or broth to restore its sauciness.
Sichuan Tofu Bok Choy Stir Fry 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 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.
- If desired, add one or both optional garnishes.
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Nutrition
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. 😋😋😋
Simple recipe but delicious. I added red bell peppers and carrots and it was so good!
Yummy. Simple and delicious
too much cornstarch used and too much honey .. The meal becomes finally too much sweet and too sticky. I don’t like it!
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.