Sichuan Tofu Stir Fry

In our home, we love bringing bold flavors to life, and this Sichuan Tofu Stir Fry is one of our favorites. Featuring crispy tofu, tender Bok choy, and fiery red hot peppers, this dish is infused with the bold and aromatic spices of Sichuan cuisine. Perfect for busy evenings, this Quick and Homemade recipe rivals the best tofu stir fry recipes you’ve ever tried. Whether you’re craving a Chinese stir fry tofu dish that’s both spicy and satisfying or looking to explore authentic flavors, this Sichuan Tofu Stir Fry is sure to hit the spot.

Table of Contents

• About Sichuan Tofu Stir Fry
• Why You’ll Love Sichuan Tofu Stir Fry
• What Is in our Sichuan Tofu Stir Fry
• Key Ingredients
• How To Make Sichuan Tofu Stir Fry
• Have It Your Way!
• Nutritional Facts and Health Benefits
• Health Benefits:
• Other Recipes You’ll Love
• Sichuan Tofu Stir Fry Recipe

About Sichuan Tofu Stir Fry

Sichuan Tofu Stir Fry originates from the Sichuan province in China, known for its bold and spicy cuisine. The region’s dishes are characterized by the use of Sichuan peppercorns, which create a unique numbing sensation combined with heat from chili peppers.

Sichuan cuisine, or Szechuan cuisine, is one of the most popular and influential Chinese culinary styles. It emphasizes bold flavors and the use of garlic, chili peppers, and Sichuan peppercorns. Tofu, a staple in Chinese cooking, is often used in Sichuan dishes for its ability to absorb and enhance these intense flavors.

Sichuan Tofu Stir Fry is a beloved dish in Chinese households, celebrated for its simplicity and robust flavors. It showcases the essence of Sichuan cooking—spicy, numbing, and aromatic. This dish is often enjoyed during family meals and festive occasions, highlighting the importance of shared, flavorful food in Chinese culture.

Why You’ll Love Sichuan Tofu Stir Fry

• Spicy and Flavorful: The perfect balance of heat and savory goodness.
• Quick and Easy: A simple stir fry that’s ready in under 30 minutes.
• Nutritious: Packed with protein from tofu and vitamins from bok choy.
• Versatile: Easily adjustable spice levels and ingredients to suit your taste.
• Vegetarian: A delicious meat-free option that doesn’t compromise on flavor.

What Is in our Sichuan Tofu Stir Fry

• Tofu: Firm tofu is ideal for stir frying, providing a crispy exterior and a soft interior.
• Bok Choy: Fresh and crunchy, it adds a nutritious green element to the dish.
• Red Hot Long Peppers: These add the signature heat and flavor of Sichuan cuisine.
• Garlic and Ginger: Essential aromatics that enhance the overall taste.
• Sichuan Peppercorns: Provide a unique numbing spice.
• Soy Sauce: Adds a rich umami flavor.
• Sesame Oil: For a toasty, nutty finish.

Key Ingredients

• Firm Tofu: Absorbs flavors well and holds up during stir frying.
• Bok Choy: A leafy green vegetable that is rich in vitamins and minerals.
• Red Hot Long Peppers: Adds heat and color to the dish.
• Sichuan Peppercorns: For the authentic numbing and spicy sensation.
• Garlic and Ginger: Basic aromatics that form the flavor base.
• Soy Sauce: Provides saltiness and depth.
• Sesame Oil: Adds a finishing touch of nuttiness.

How To Make Sichuan Tofu Stir Fry

Air Fry Tofu

1. Press the Extra Firm Tofu 30 minutes or more.

2. Break the tofu into bite size pieces by hand into a large mixing bowl. To it, add the corn starch, soy sauce, cooking oil, rice wine vinegar and water. Gently stir the tofu to coat all pieces with batter.

3. Transfer the tofu to a parchment lined air fryer tray.

4. Air Fry tofu at 375-425 F (190-220 C) for 15 minutes until golden brown. Adjust temperature and timing per your air fryer.

Stir Fry:

1. Combine all sauce ingredients into a bowl, and whisk until combined.

2. In a wok over medium low heat, add 1 tbsp. cooking oil.

3. Add the chopped Hot Long Red Peppers, and sauté for 30 seconds. Then add the chopped Boy Choy, and sauce for another 30-60 seconds. Then transfer to a bowl and set aside.

4. To the empty wok over medium low heat, add the Sichuan Stir fry sauce. Stir continuously as it heats up so the corn starch does not clump. Bring to a gently boil, and reduce to a velvety texture.

5. Add the tofu pieces, and cooked vegetables to the wok. Stir until all tofu and vegetables are coated with the sauce. Then turn off the heat and serve immediately.

6. Enjoy with brown rice, and top it with more Sichuan peppercorn powder.

Have It Your Way!

• Adjust the Spice Level: Add more or fewer red hot long peppers according to your heat preference.
• Different Greens: Substitute bok choy with spinach, kale, or other leafy greens.
• Protein Variations: Use other plant-based proteins like tempeh or seitan.
• Extra Crunch: Add peanuts or cashews for additional texture and flavor.

Nutritional Facts and Health Benefits

• Calories: Approximately 250 calories per serving
• Protein: 15 grams
• Fat: 10 grams
• Carbohydrates: 20 grams
• Fiber: 5 grams
• Sugar: 3 grams
• Sodium: 600 milligrams

Health Benefits:

• High in Protein: Tofu provides a great plant-based protein source.
• Rich in Vitamins: Bok choy is loaded with vitamins A, C, and K.
• Antioxidants: Red peppers and bok choy are rich in antioxidants.
• Low in Calories: A light and healthy meal option.

Other Recipes You’ll Love

• Crispy Air Fried Orange Tofu
• Gochujang Tofu
• Air fried Black Pepper Tofu
• Thai Basil Braised Tofu
• Spicy Chili Garlic Tofu

Sichuan Tofu Stir Fry Recipe

Sichuan Tofu Stir Fry

Berry Berry Life

Sichuan Tofu Stir Fry is a mouthwatering dish that combines crispy tofu, fresh bok choy, and fiery red hot long peppers. Infused with bold Sichuan spices, this vegetarian stir fry is perfect for those who crave a spicy and flavorful meal. Quick to prepare and packed with nutrients, it's a delicious way to enjoy a taste of Sichuan cuisine at home.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Tofu Press and Air Fry 45 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 2

Calories 250 kcal

Ingredients

  

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For the sauce:

• ▢ 4 tbsps Soy Sauce or low-sodium
• ▢ 4 tbsps Agave Nectar
• ▢ 1 tbsp Ginger grated
• ▢ 1 tbsp Garlic minced
• ▢ 1 tsp Sesame Oil
• ▢ 1 tbsps water
• ▢ 1 tbsp Corn Starch
• ▢ 1 tsp Sichuan Peppercorns ground

Air Fry Tofu:

• ▢ 18 ounces Extra Firm Tofu
• ▢ 2 tbsp Soy Sauce or low-sodium
• ▢ 1 Tbsp Rice Wine Vinegar
• ▢ 1 Tbsp Cooking Oil
• ▢ 4 tbsps. Corn Starch
• ▢ 2 Tbsp water

For the Stir fry:

• ▢ 3 Hot Long Red Peppers
• ▢ 3 cups Bok Choy chopped
• ▢ 1 Tbsp Cooking Oil
• ▢ Air Fried Tofu
• ▢ Sichuan Stir Fry Sauce

Equipment

• HexClad 12in Wok
• Gourmia Air Fryer

Instructions

 

Air Fry Tofu:

• Press the Extra Firm Tofu 30 minutes or more
• Break the tofu into bite size pieces by hand into a large mixing bowl. To it, add the corn starch, soy sauce, cooking oil, rice wine vinegar and water. Gently stir the tofu to coat all pieces with batter.
• Transfer the tofu to a parchment lined air fryer tray.
• Air Fry tofu at 375-425 F (190-220 C) for 15 minutes until golden brown. Adjust temperature and timing per your air fryer.

Stir Fry:

• In a wok over medium low heat, add 1 tbsp cooking oil.
• Add the chopped Hot Long Red Peppers, and saute for 30 seconds. Then add the chopped Boy Choy, and sauce for another 30-60 seconds. Then transfer to a bowl and set aside.
• To the empty wok over medium low heat, add the Sichuan Stir fry sauce. Stir continuously as it heats up so the corn starch does not clump. Bring to a gently boil, and reduce to a velvety texture.
• Add the tofu pieces, and cooked vegetables to the wok. Stir until all tofu and vegetables are coated with the sauce. Then turn off the heat and serve immedietely.
• Enjoy with brown rice, and top it with more sichuan peppercorn powder.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Make-Ahead: Prep the tofu and vegetables in advance for quicker cooking.
• Serving Suggestions: Serve with steamed rice or noodles for a complete meal.

Video

Nutrition

Serving: 1ServingCalories: 250kcal

Keyword Air Fry, Sichuan, Stir Fry, Tofu

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