Mala Tofu and Vegetable Stir-Fry
Silken tofu and crisp vegetables simmered in a fiery Sichuan mala sauce with garlic and ginger for a bold, aromatic dish. This chinese-inspired asian ready in about 30 minutes pairs ounces silken tofu, bok choy, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 ounces silken tofu
- 4 cups bok choy
- 2 bell peppers
- 3 cloves garlic
- 1 tablespoon ginger
- 2 teaspoons mala spice blend
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press tofu to remove excess water, then cut into 1-inch cubes. Mix cornstarch with 2 tablespoons water in a small bowl to create a slurry.
- Step 2: Heat 1 teaspoon sesame oil in a wok over medium-high heat. Add 3 minced garlic cloves and 1 tablespoon minced ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add 2 teaspoons mala spice blend and cook for 10 seconds. Stir in tofu cubes and cook 2 minutes, then add 4 cups chopped bok choy and 2 sliced bell peppers.
- Step 4: Pour in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and cornstarch slurry; cook 1 minute until sauce thickens and coats ingredients evenly.
Frequently asked questions
How long does Mala Tofu and Vegetable Stir-Fry take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mala Tofu and Vegetable Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces silken tofu from drying out.
Can I substitute ingredients in Mala Tofu and Vegetable Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mala Tofu and Vegetable Stir-Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mala Tofu and Vegetable Stir-Fry?
Chinese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The mala spice hit just right and the tofu was silky.
- ★★★★☆
Slightly bland for my taste—needed more Sichuan peppercorns. Still great with rice.
- ★★★☆☆
Tofu was rubbery and sauce tasted like just soy sauce. Not worth the effort.
