Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper
Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, easy tofu and bok choy stir fry with szechuan pepper. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper is something that I have loved my entire life. They’re nice and they look wonderful.

Sichuan peppers add bold flavor to this tasty bok choy tofu stir-fry! I love when the calendar restarts each January because it feels 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. Serve this over Black rice for a healthy quick and easy weeknight dinner.

To begin with this particular recipe, we must prepare a few components. You can cook easy tofu and bok choy stir fry with szechuan pepper using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper:
  1. Make ready 2 bunches Bok choy
  2. Prepare 1 block Silken tofu
  3. Prepare 1 can Canned scallops
  4. Prepare 1 tbsp ✿Sake
  5. Make ready 1 tbsp ✿ Weipa (or Chinese soup stock)
  6. Make ready 1 tsp ✿Soy sauce
  7. Take 2 tsp Katakuriko
  8. Get 1 tsp ★The juice from grated ginger
  9. Take 1 tbsp ★Sesame oil
  10. Take 1 Szechuan pepper

Tofu Chickpea Stir Fry with Tahini Sauce. You can serve it with rice or rice noodles. Find the vegan recipe right here! Add to a bowl with cornstarch and salt and toss to coat.

Instructions to make Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper:
  1. Take the tofu out of the pack and transfer to a plate (no need to drain) and leave for a while. Discard the water that comes out of the tofu. Cut the bok choy into bite-sized pieces.
  2. Spread some oil (not listed) in a frying pan, and stir-fry the stems of the bok choy. Add the leafy parts the tofu cut into fairly large pieces.
  3. Add 200 ml of water and the canned scallops. When it's hot, add the flavoring ingredients (sake, chicken stock granules, and soy sauce). Dissolve the katakuriko in water and add to the pan, and simmer for a while to cook out the floury flavor.
  4. Add the ginger juice and sesame oil to finish, then turn off the heat. Arrange on individual serving plates. Each person can sprinkle on Szechuan pepper to their liking. The pepper is most fragrant if it's sprinkled on just before eating.

Heat toasted sesame oil in a frying pan over medium heat. Add tofu and sear for approx. This tofu bok choy stir-fry is a quick and easy weeknight meal that's healthy, gluten-free, vegan and super flavorful. Serve over quinoa or brown rice. Of course you can season it however you like, but I love using a little tamari or coconut aminos to stick the Asian theme.

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