This spicy Hoisin Tofu Stir Fry recipe is loaded with veggies and covered in a sticky sauce. Binge-worthy and on the table in 30 minutes!

I bet you thought I couldn’t possibly be posting another tofu recipe.

Of COURSE I am. Besides pasta, Chinese food is my favorite go-to weeknight dinner.

As long as I have a tofu in the fridge, some stray vegetables (or even just peanuts), and soy sauce + vinegar + sugar, I’m all set.

Oh! And rice. Can’t forget that rice. Make sure you remember to start it before the stir-fry: here’s my favorite method.

Depending on what kind of vegetables you have lying around, you can make all sorts of things.

If you have bok choy or cabbage, make bok choy tofu stir fry or spicy sichuan cabbage.

Nothing but scallions? If you’ve got peanuts, you’ve got Kung Pao Tofu.

A few extra potatoes on the counter? Spicy Chinese Potatoes are a favorite in my house.

Use up those eggs in the fridge and tomatoes on the counter with my Chinese tomato eggs recipe!

Stray head of cauliflower? General Tso has got your back.

Is there a lonely orange in your fruit bowl? How about some sesame orange tofu!

See what I mean?

This particular Hoisin Tofu recipe was derived from a “szechuan chicken” recipe I used to make back in the day.

After visiting China, I think it’s pretty safe to say that there is no singular “szechuan chicken.” Soooo there’s definitely no way I’m calling this one an “authentic” version of anything.

I still loved the sauce, so I decided to run with it and make a meatless version.

I love the slightly bitter green peppers, the tender carrot ribbons, and the crunchy peanuts in this hoisin tofu stir fry.

I served it with white rice and spicy potatoes, which was enough for two dinners and two lunches the next day.

Here’s the Recipe!

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Hoisin Tofu Stir Fry with Peppers and Carrots Recipe

This spicy Hoisin Tofu Stir Fry recipe is loaded with veggies and covered in a sticky sauce. Binge-worthy and on the table in 30 minutes!

Course Main Dish

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 415kcal

Author Linda

Ingredients

For the Sauce

• 2 tablespoons hoisin
• 2 tablespoons chinkiang rice vinegar *
• 2 tablespoons coconut date, or brown surgar
• 1 tablespoon chili-garlic sauce
• 1 tablespoon corn starch
• 2 cloves garlic grated
• 1/4 cup water

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 peanut or grapeseed oil
• 1/4 cup roasted unsalted peanuts
• 4 to 6 dried red Szechuan peppers
• 1 green bell pepper chopped
• 2 small carrots thinly sliced with a vegetable peeler
• 4 scallions sliced (keep light and dark pieces separate)
• Sesame seeds for garnish optional
• Cooked white rice for serving (optional)

Instructions

• Bring three cups of water to a boil (on the stove or in the microwave).
• Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. 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 peanut oil in a 10" or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.
• Add the bell pepper, carrots, and light-colored scallions to the pan. Stir-fry for 3 to 4 minutes, until browned and tender-crisp. Strain from the pan and set aside with the peanuts and Szechuan peppers.
• Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
• Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan. Give the prepared sauce a good stir and pour into the pan. Toss with the tofu and vegetables; allow to cook for 1 to 2 minutes, until thickened. Garnish with sesame seeds and serve with rice.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 44g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Sodium: 336mg | Fiber: 7g | Sugar: 9g

Sesame Orange Tofu – crispy tofu, luscious orange sauce, and bites of fresh citrus. Perfection in a pan!

Is it possible that I love this sesame orange tofu even more than I ever loved orange chicken?

Why yes, I think it is.

Is it because I’ve become a little bit obsessed with tofu? Maybe.

As much as I adore my bok choy tofu stir fry and my favorite kung pao tofu recipe, this sesame orange tofu might just take the cake.

When I crave Chinese food, I’m usually craving one of two things: either something that reminds me of my trip to China (like this Chinese Potatoes Recipe or this Chinese Tomato Eggs Recipe), or something that makes me feel like I’m eating Americanized take out.

Guess which one I was craving when I made this sesame orange tofu?

I think it’s pretty obvious.

Back when I was eating meat as part of my regular diet, I used to love orange chicken. Only, I didn’t really like the chicken part of it.

I loved the sauce, crispy coating, and overall flavor, but there was just something freaky about that chicken.

It seemed like such a mystery… the strange shapes and the dry texture really threw me off.

This vegetarian (and vegan!) version hits all the right flavor notes to satisfy that craving without leaving me wondering what I’m *really* eating.

The first time I made this orange tofu I just stuck with two components: tofu and sauce.

It was delicious, but wasn’t really a home run.

The next time, I added scallions. Also good, but something was missing.

The third time I had a random extra orange next to me on the counter and I decided to segment it and add it to the pan.

You guys. WOW. What a difference! It makes the whole dish taste so fresh and really packs a punch of orange flavor.

It doesn’t hurt that it also happens to look gorgeous.

If you’ve never segmented an orange, don’t fear! I put a link in the recipe box below so you can watch how to do it on youtube.

It takes under a minute and is totally worth it. If you just added orange segments to the pan the casings and pith would make everything fibrous and bitter — not really what we’re going for here.

The sesame seed garnish is totally optional, but I like it because it’s pretty. Noticing a theme here? #eatprettyfood

There’s plenty of sesame flavor from the oil, but it never hurts to add an extra garnish.

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Sesame Orange Tofu Recipe

Sesame Orange Tofu – crispy tofu, luscious orange sauce, and bites of fresh citrus. Perfection in a pan!

Course Main Dish

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 main servings or 4 servings as a side

Calories 795kcal

Author Linda

Ingredients

For the Sauce

• Juice and zest from one large orange about ¼ cup juice and 1 tablespoon zest
• 3 tablespoons low sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch

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 peanut or grapeseed oil
• 8 scallions sliced (keep white and green parts separate)
• 1 large orange segmented
• Sesame seeds for garnish

Instructions

• Bring three cups of water to a boil (on the stove or in the microwave).
• Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. 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 peanut oil in a large skillet or wok set over medium-high heat. Add the white parts of the scallions and stir fry for 1 to 2 minutes; until browned. Remove from the pan and set aside.
• Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
• Give the prepared sauce a good stir and pour into the pan. Toss with the tofu and allow to cook for 1 to 2 minutes, until thickened.
• Turn off the heat and stir in the scallions (white and green) and orange segments. Garnish with sesame seeds and serve hot.

Nutrition

Serving: 1serving | Calories: 795kcal | Carbohydrates: 98g | Protein: 28g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 30g | Sodium: 1069mg | Fiber: 10g | Sugar: 59g

Fifteen minutes is all you need to make this luscious Kung Pao Tofu recipe!

I haven’t always been a tofu-lover. I ate it every now and then before I decided to go vegetarian for a year, but it was never my favorite.

Last March I went to China and ate as a vegetarian the entire time I was there. This turned out to be a great decision, because as long as I could convey that I didn’t eat meat I always received awesome food. I didn’t have to look over the menu and try to decipher if I was ordering chicken or chicken feet.

My travel companions ordered meat, and plenty of times they were not thrilled with what they got.

Putting aside the issues of translation, cultural immersion, and diet preferences, I’ve always been a bit weird about meat and I DEFINITELY didn’t want to accidentally order chicken feet and then feel like I was being rude if I didn’t eat it.

I spent the trip stuffing my face with plates of Sichuan eggplant, tofu and bok choy, spicy Chinese potatoes, tomato eggs, and plenty of noodles. It was awesome.

I’d never eaten so much tofu in my life; and it was GOOD.

I go through at least two packages of tofu a week now.

My go-to favorite is Kung Pao Tofu!

It legitimately takes only 15 minutes and I nearly always have all the ingredients on hand.

Tofu? Check. Peanuts? Check. Scallions? Check.

I make my Kung Pao sauce with lots of pantry staples and maybe 2 or 3 things that are *special*.

Here we go: garlic + ginger + soy sauce + dark soy sauce + sesame oil + chinkiang vinegar + sugar + corn starch + sichuan peppers

ALRIGHT CALM DOWN. I’m here to help.

First: dark soy sauce.

You can grab this at your local import/international market, or at a well-stocked store like Whole Foods.

You can also order it online at Amazon here.

It’s thicker, darker, and has a slightly different flavor than regular soy sauce. It adds a dark, caramel color to sauces, which is what makes this kung pao tofu so damn pretty. Invest in one bottle and it will last you for ages.

If you absolutely must, you can swap it out for more regular soy sauce. Use half as much, because dark soy sauce isn’t as salty as light (*regular*) soy sauce. So, for example, in this recipe if you wanted to replace the 2 teaspoons of dark soy sauce, you’d want to use 1 teaspoon of light soy sauce. In addition to the 2 teaspoons that the recipe already calls for. So 3 teaspoons. So a tablespoon. Wow, glad I didn’t make that confusing.

Second: Chinkiang vinegar.

I know, right? What the heck is this nonsense? First, let me say that if you are trying to make this RIGHT NOW and don’t have this on hand, you can swap it out for equal parts balsamic vinegar and apple cider vinegar. The flavor will be slightly different but it is still SUPER tasty. I did this all the time before I finally bucked up and ordered a bottle through Amazon. I could also buy it at the Asian import market in town, but the UPS guy is here every day anyway, soooo…..yeah.

Funny story, two days after I ordered this online I saw it on the shelves of my local grocery store. Who woulda thought?

Right, so chinkiang is a rice-based black vinegar. I don’t really know how else to explain it except to say that it is kind of like a Chinese-style balsamic vinegar. But not so… balsamic-y?

Third: Sichuan peppers.

OH SICHUAN PEPPERS. How I love thee.

These are the spiciness you need in this kung pao recipe.

One guess where I buy mine. If you guessed on Amazon then congratulations, you know all my secrets. Get the Sichuan Peppers here.

For this vegan Kung Pao Tofu recipe, get the peppers themselves, not the peppercorns.

Fourth: Sichuan peppercorns.

You know how when you get kung pao at a restaurant and it kind of makes your tongue tingly? That’s from the Sichuan peppercorns. I’m obsessed with them.

Optionally, get these Sichuan peppercorns and grind them up and put them on this recipe to taste, a quarter to a half teaspoon should do.

Now, to make the kung pao tofu:

Wait! First start cooking the rice.

Okay, now:

Start by dicing the tofu up into cubes about the size of your thumbnail. If this seems oddly specific, it’s because it is. The small pieces have the best ratio of crispy outer edges and silky inner goodness.

Pat the tofu pieces dry with a paper towel, then put them in a plastic baggy with some soy sauce.

Then, make the sauce by whisking it all together in a bowl.

Next, heat oil in a pan (I use my 10″ cast iron skillet, but you could also use a wok) and add the dried chilies and peanuts. Let them cook for a few minutes until the peanuts are nicely toasted. Scoop it all out of the pan and put it in a bowl to hang out.

While the oil is still hot, throw in a few sliced up scallions and let them cook for a minute or two until they are a little bit charred. Put them in the bowl with the peanuts.

Now, open up the tofu baggy and chuck in some corn starch. Seal it back up, shake it around to coat the tofu, then fry the coated tofu in the skillet. Let it get brown on one side, then use a big spatula to flip it over in sections.

Add the prepared sauce to the pan and let it coat the tofu. Dump the chilies, peanuts, and scallions back in and give it a quick stir.

Now, we eat.

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15 Minute Kung Pao Tofu Recipe

Fifteen minutes is all you need to make this luscious Kung Pao Tofu recipe!

Course Main Dish

Cuisine Chinese

Additional Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 main servings or 4 servings as a side

Calories 699kcal

Author Linda

Equipment

• Lodge Cast Iron Skillet with Handle Holder, 12 In
• Soeos Authentic Szechuan Grade A Red Sichuan Peppercorns, Less Seeds, Strong Flavor, Essential for Kung Pao Chicken, Mapo Tofu, 4 oz.
• Soeos Szechuan Dried Chili，Dry Szechuan Pepper, Dry Chile Peppers, Sichuan Pepper, Dried Red Chilies, 4oz, (Very Mild Spicy)
• Chinkiang Zhenjiang Vinegar 6 Yr Aged - Hengshun Brand 500mL
• Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. Ounce

Ingredients

• 14 ounces firm tofu diced into small cubes
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon vegetable oil
• 6 to 10 sichuan chili peppers
• 2/3 cup dry-roasted unsalted peanuts
• 6 scallions sliced into 1-inch pieces
• 1 tablespoon corn starch

For the Sauce

• 1 tablespoon sugar
• 1 tablespoon freshly grated ginger root
• 1 tablespoon freshly grated garlic
• 4 teaspoons chinkiang vinegar
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon sesame oil
• 3/4 teaspoon corn starch

Optional Garnish

• Ground Sichuan peppercorns to taste a quarter to a half teaspoon should do.

Instructions

• Pat the tofu pieces dry and add to a plastic zipper-close bag along with two teaspoons of soy sauce. Give it a good shake and set it aside.
• Prepare the sauce by whisking together all of the sauce ingredients until the sugar has dissolved.
• Heat the vegetable oil in a large skillet over medium heat and add the chilies and peanuts. Fry for 3 to 4 minutes, until the peanuts are lightly toasted. Strain from the pan, reserving the oil, and set aside in a bowl.
• Add the scallions to the hot pan and fry for 1 to 2 minutes, until browned. Set aside with the peanuts and chilies.
• Add the tablespoon of cornstarch to the tofu, seal the bag, and give it a good shake to coat. Transfer the coated tofu to the hot pan and fry in a single layer, undisturbed, until deeply browned; about 3 minutes. Turn the tofu and repeat on the second side.
• Pour the prepared sauce into the pan and toss with the tofu. Turn off the heat and return the scallions, peppers, and peanuts to the pan. Give it a good stir then transfer to a serving platter.
• Optionally garnish with ground Sichuan peppercorns. Serve hot.

Notes

Grating the ginger and garlic provides the best texture and flavor. Try keeping ginger root in your freezer to make grating easier and preserve it's shelf life.

Nutrition

Serving: 1serving | Calories: 699kcal | Carbohydrates: 50g | Protein: 38g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 34g | Sodium: 681mg | Fiber: 11g | Sugar: 23g

Please note that this recipe is often misspelled as: kung po tofu, kung pow tofu, king pao tofu, kung poa tofu, kungpao tofu, kung po tofu, kung pai tofu, kung pau tofu and kung bao tofu.

This baked General Tso Cauliflower recipe is easy, healthy, and delicious with hoisin sauce, brown sugar, soy sauce, ginger and garlic!

This recipe pairs well with a side of Perfect White Rice, this Asian Snap Pea Salad or this Cold Sesame Noodles with Vegetables.

I love cauliflower.

This is a relatively new love affair.

Just a year ago I would have passed right by the cauliflower at the grocery store, but nowadays it is always on my list.

For the most part, I’ve always been a vegetable lover. Given the choice, I’ll always pick vegetables over fruit!

Over the last few years my veggie choices have gotten a bit exotic. I bring home bok choy, romanesco, Chinese cabbage, kohlrabi, and daikon radish while cruising right past the broccoli, carrots and cauliflower.

It’s truly a tragedy.

At least I can say that I’m finally working cauliflower back into my regular rotation.

I make this zaatar roasted cauliflower for vegan pitas way too often. It’s a good thing that cauliflower is cheap because I go through zaatar and tahini like crazy.

If you’re in need of a good Asian cauliflower recipe, look no further than this General Tso’s Baked Cauliflower!

If this sticky sauce doesn’t turn you into a cauliflower lover, then I don’t know what will.

When I decided that I wanted to make General Tso’s Cauliflower, I knew I wanted to bake the cauliflower rather than fry it.

You might think that this is because I want to keep things healthy, but really it’s because I’m too lazy to fry the cauliflower.

I loathe frying things. I made mejadra for Christmas and had to deep fry EIGHT sliced up onions to go with it. It was traumatic.

I like to serve this with some crisp greens added to the plate right before serving. It adds a little textural variety as well as color.

This time I used fresh bok choy leaves, but you could also use Chinese cabbage or sliced scallions.

I made this to go alongside the Sichuan bok choy tofu stir fry I made, but you could also eat this as a main dish.

I have a feeling that this Chinese cauliflower recipe would be just as delicious in some kung pao or sweet and sour sauce!

How to Make General Tso Cauliflower

Assemble the ingredients, for exact amounts see the recipe card at the bottom of this post.

Preheat the oven to 425 degrees Fahrenheit.

Place the cauliflower in a large mixing bowl.

Whisk the canola oil, corn starch, and soy sauce together in a small bowl.

Pour over the top of the cauliflower and toss well to coat.

Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes.

Turn the cauliflower once halfway through cooking, until tender and golden.

When the cauliflower is nearly done, prepare the sauce by whisking together all of the sauce ingredients from the soy sauce through the corn starch.

Heat a large skillet or wok over low heat. If you want to get a wok, we recommend this affordable wok from Amazon.

Add the chili peppers and toast for 1 to 2 minutes or until fragrant.

Pour in the sauce and bring to a boil over medium heat to complete this General Tso Sauce recipe.

Add the baked cauliflower and toss well until coated.

Turn off the heat and transfer the cauliflower to a serving dish.

Garnish as desired and enjoy!

Tips

Here are some tips to perfect your General Tso Cauliflower:

Preparation of Cauliflower: Make sure the cauliflower florets are cut in even sizes. This helps to ensure they bake evenly.

Tossing Cauliflower: When tossing the cauliflower florets in oil, cornstarch, and soy sauce, ensure they are coated well for the best flavor and texture. It’s important to distribute the ingredients evenly so every piece of cauliflower gets a good amount of seasoning.

Baking the Cauliflower: Don’t overcrowd the baking sheet when roasting the cauliflower. Each piece should have enough space to bake properly. Overcrowding can lead to steaming instead of roasting, which would affect the texture.

Making the Sauce: When preparing the sauce, be sure to whisk it thoroughly to avoid lumps of cornstarch. Also, make sure to cook it until it thickens to get the desired consistency.

Adding the Cauliflower to the Sauce: Add the baked cauliflower to the sauce just before serving to prevent it from becoming soggy.

Serving Suggestions: This dish is best served hot and fresh. You can pair it with steamed jasmine rice or noodles, and a side of stir-fried veggies for a full meal.

Adding Heat: If you prefer a spicier dish, you can add more dried chilies or even a bit of Sriracha or chili paste to the sauce.

Frequently Asked Questions

Storage and Reheating

Storing Leftovers in the Refrigerator:

Place the leftovers in an airtight container or tightly wrap your dish in aluminum foil or plastic wrap. Leftovers can be stored in the refrigerator for up to 3-4 days.

Freezing Leftovers:

Allow the General Tso Cauliflower to cool completely. Once cooled, portion the leftovers into freezer-safe bags or containers. Be sure to squeeze out any excess air from the bags before sealing them. You can freeze the leftovers for up to 2-3 months.

Thawing Frozen Leftovers:

When you are ready to eat the frozen leftovers, transfer them from the freezer to the refrigerator and let them thaw overnight. If you’re in a hurry, you can use the defrost function of your microwave, but be careful not to start cooking the dish during the defrosting process.

Reheating Leftovers:

Oven: Preheat your oven to 350 degrees Fahrenheit. Place the cauliflower on a baking sheet and heat for about 10-15 minutes or until warmed through. You can also cover the cauliflower with aluminum foil to prevent it from drying out.

Stovetop: Heat a skillet over medium heat. Add the cauliflower and cook, stirring frequently, until heated through. You might want to add a splash of water or vegetable broth to prevent the cauliflower from drying out and to help it heat evenly.

Microwave: Place the cauliflower in a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving one corner open to vent. Heat the cauliflower on high for 1-2 minutes, stir, then continue heating if needed. Be careful when removing the cover to avoid steam burns.

The best method for reheating your General Tso Cauliflower is in the oven or on the stovetop to help maintain the dish’s texture better than the microwave, which could make the cauliflower a bit softer.

More Favorite Chinese Dishes to Try:

• Tofu Bok Choy Stir Fry
• Veggie Loaded Chow Mein
• Sesame Orange Tofu Stir Fry
• Chinese Almond Chicken with Noodles
• Spicy Sichuan Vegan Potstickers
• Hoisin Tofu Stir Fry with Peppers and Carrots
• Szechuan Noodles with Peanut Sauce

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General Tso Cauliflower Recipe

This baked General Tso Cauliflower recipe is easy, healthy, and delicious with hoisin sauce, brown sugar, soy sauce, ginger and garlic!

Course Main Dish

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 main servings or 4 servings as a side

Calories 236kcal

Author Linda

Equipment

• Joyce Chen Flat Bottom Wok

Ingredients

• 4 cups fresh cauliflower florets
• 2 tablespoons canola oil
• 1 tablespoon corn starch
• 1 tablespoon low sodium soy sauce
• 4 to 6 seeded and stemmed dried red chilies
• Garnish: fresh greens toasted sesame seeds

For the sauce:

• 3 tablespoons low sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons sesame oil
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1 tablespoon dark soy sauce
• 1 tablespoon grated ginger
• 4 cloves garlic grated
• 1 teaspoon corn starch

Instructions

• Preheat the oven to 425 degrees Fahrenheit.
• Place the cauliflower in a large mixing bowl.
• Whisk the canola oil, corn starch, and soy sauce together in a small bowl. Pour over the top of the cauliflower and toss well to coat.
• Transfer the cauliflower to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 25 to 30 minutes, turning once halfway through, until tender and golden.
• When the cauliflower is nearly done, prepare the sauce by whisking together all of the sauce ingredients from the soy sauce through the corn starch.
• Heat a large skillet or wok over low heat.
• Add the chili peppers and toast for 1 to 2 minutes or until fragrant.
• Pour in the sauce and bring to a boil over medium heat.
• Add the baked cauliflower and toss well until coated.
• Turn off the heat and transfer the cauliflower to a serving dish.
• Garnish as desired.

Video

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 24g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Sodium: 902mg | Fiber: 6g | Sugar: 11g

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

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.

Print

Sichuan Tofu Bok Choy Stir Fry Recipe

Fried tofu and fresh bok choy simmered in a sweet and spicy sauce – on the table in 20 minutes!

Course Main Dish

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 main servings or 4 servings as a side

Calories 560kcal

Author Linda

Equipment

• 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.

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.

Video

Nutrition

Serving: 1serving | Calories: 560kcal | Carbohydrates: 66g | Protein: 27g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Sodium: 1321mg | Fiber: 5g | Sugar: 38g

Looking for some fun inspiration for your next dinner party? You’ll love these vegetarian Chinese recipes and learn how to host a vegetarian Chinese dinner party! 

I’m a huge fan of the dinner party, and I love an excuse to have some friends over for a themed evening. This week I’m sharing a menu for vegetarian Chinese food!

I’ll provide the Chinese party food recipes, offer a preparation game plan, and even set you up with a grocery list.

Okay, first things first:

The Vegetarian Chinese Dinner Menu

This menu serves four to six. For larger crowds, double these Chinese vegetarian recipes.

Spicy Sichuan Vegan Potstickers

Chinese Tomato Eggs

Spicy Chinese Potatoes

Veggie Loaded Chow Mein

Spicy Sichuan Cabbage

Perfect White Rice

To drink: plenty of  hot tea and ice-cold lagers!

The Game Plan

Here is the game plan for the Chinese vegetarian dinner:

In Advance: Cut up the veggies for the chow mein and assemble the potstickers. Ice the beer!

Evening Of: Cook the rice, steam the potstickers, and stir-fry the chow mein, cabbage, eggs, and potatoes.

As Guests Arrive: Boil water for tea, serve drinks, fluff the rice, and place everything on the table.

The Shopping List

Produce:

• 12 ounces baby bella mushrooms
• 1 inch fresh ginger root
• 2 beefsteak tomatoes
• 2 bunches scallions
• 1 ¼ pounds yukon gold potatoes
• 2 heads garlic
• 1 serrano chile pepper
• 2 cups broccoli florets
• 2 large carrots
• 1 small head green cabbage
• 2 large heads Napa (Chinese) cabbage

Refrigerated:

• 24 gyoza wrappers
• Large eggs
• 2 (5.6-ounce) packages yakisoba noodles

Canned/Dry/Bulk:

• Dried Scallions
• Dried Onion Flakes
• White rice

Asian Foods Aisle:

• Sesame oil
• Hoisin sauce
• Sichuan peppercorns
• Soy sauce
• Rice Vinegar
• Sriracha
• Dark soy sauce (optional)
• Toasted sesame seeds (optional)
• Chinese black vinegar (optional)

Pantry Staples: Red Pepper Flakes, Garlic Powder, Vegetable Oil, Salt, Sugar, Brown Sugar, Corn Starch, Balsamic Vinegar (in case you can’t find Chinese black vinegar).

Alright, folks. I think I’ve got you pretty well covered for this vegetarian Chinese dinner party. Now, go forth and cook!

Chinese Tomato Eggs are as simple as they are surprising – perfect for breakfast, lunch, or dinner!

Guys, we need to talk about tomato eggs.

Yes, they are as simple as they sound. No, they don’t just taste like scrambled eggs and tomatoes. Confused yet? Let’s start from the beginning.

I’m making good on my promise in Wednesday’s Chinese Potatoes recipe post to share yet another recipe I learned while traveling through China earlier this year.

After having spent four exhausting hours climbing the Great Wall (more on that in Sunday’s post!), my travel companions and I stopped at a little restaurant (which I’m pretty sure was actually just a house that allowed other people to eat there in exchange for some cash) and completely gorged ourselves with some of the tastiest food I’ve had in my life.

Observe this photo of the wreckage:

That big red arrow on the top left? It’s pointing to the plate which formerly housed a whole mess of Chinese tomato eggs. We were still part-way through the meal here (don’t worry, we cleaned those plates), but the eggs are already GONE.

That’s because they are freakin’ delicious.

Are you beginning to understand how important it is that you make these immediately?

They are easy and delicious and perfect for every single meal of the day. MAKE THEM NOW.

Okay, sorry, that got a little aggressive for a minute there.

I’m just going to slowly back away from the computer. To go make tomato eggs.

Here’s the Recipe!

Print

Chinese Stir Fried Tomato and Egg Recipe

Chinese Tomato Eggs are as simple as they are surprising - perfect for breakfast, lunch, or dinner!

Course Side Dishes

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 -4

Calories 254kcal

Author Linda

Ingredients

• 4 large eggs
• 1 teaspoon rice vinegar
• 1/4 teaspoon salt
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 2 medium tomatoes sliced into wedges
• 1/2 teaspoon sugar
• 2 scallions sliced into 1" pieces

Instructions

• Beat the eggs in a small bowl; season with vinegar, salt, and sesame oil. Beat lightly to combine.
• Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat. Add the eggs and scramble until just set. Scoop out onto a plate and set aside.
• Sprinkle the tomatoes with the sugar, then add to the hot wok along with the scallions (add a touch more oil if the pan is looking dry). Stir-fry until the tomatoes have softened; 2 to 3 minutes.
• Return the eggs to the pan and toss well. Taste and add salt as needed. Serve hot.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 8g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 372mg | Sodium: 415mg | Fiber: 2g | Sugar: 5g

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