Sichuan Tofu Stir Fry
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.
Ingredients
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
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
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