Sichuan-Style Tofu Stir-Fry with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp tofu and bok choy stir-fried in a fiery Sichuan sauce with ginger and garlic, offering a vibrant balance of heat and freshness. This chinese-inspired asian (vegetarian, high-protein) ready in about 30 minutes pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 block (14 oz) pressed and cubed tofu with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5 minutes, flipping occasionally, until golden brown and crispy.
  2. Step 2: Remove tofu and set aside. Add any remaining oil in the pan, then add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 30 seconds until fragrant.
  3. Step 3: Add 2 cups chopped bok choy and 1 thinly sliced red bell pepper, stir-frying for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Return tofu to the pan. Add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Stir in 1/4 cup water and cook for 2 minutes until sauce thickens and coats ingredients.

Frequently asked questions

How long does Sichuan-Style Tofu Stir-Fry with Bok Choy take to make?

Total time is about 30 minutes (15 min prep + 15 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 Sichuan-Style Tofu Stir-Fry with Bok Choy?

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 firm tofu from drying out.

Can I substitute ingredients in Sichuan-Style Tofu Stir-Fry with Bok Choy?

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 Sichuan-Style Tofu Stir-Fry with Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Sichuan-Style Tofu Stir-Fry with Bok Choy vegetarian?

Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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