Sichuan Bok Choy Tofu Stir-Fry

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!

Prep Time 10 min
Cook Time 10 min
Total Time 20 min


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


  1. Bring three cups of water to a boil (either on the stove on 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.

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