Spicy Szechuan Tofu Stir-Fry
85% authentic · Szechuan (Chinese)
A fiery and flavorful Szechuan-style tofu stir-fry, characterized by its bold use of chili peppers, Szechuan peppercorns, and a complex spicy sauce.
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Ingredients
- Extra-firm tofu14 oz
- Bok choy, chopped2 cups
- Red bell pepper, sliced1 cup
- Garlic, minced3 cloves
- Ginger, grated1 tbsp
- Dried red chilies, whole or broken2-4
- Szechuan peppercorns, toasted and ground1 tsp
- Soy sauce3 tbsp
- Chili bean paste (Doubanjiang)1 tbsp
- Chinkiang vinegar or rice vinegar1 tbsp
- Sugar1 tsp
- Cornstarch1 tbsp
- Vegetable oil3 tbsp
- Water3 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Press tofu, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Fry tofu until golden and slightly crispy. Remove and set aside.
- 2
In a small bowl, combine soy sauce, chili bean paste, Chinkiang vinegar, sugar, ground Szechuan peppercorns, cornstarch, and 3 tbsp water. Mix well.
- 3
Add remaining 1 tbsp vegetable oil to the wok. Add dried chilies, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- 4
Add bok choy and red bell pepper. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 5
Return tofu to the wok. Stir the sauce mixture and pour it over the ingredients. Cook, stirring, until the sauce thickens and coats everything.
- 6
Season with salt and black pepper if needed. Serve hot.
