Stir-Fried Tofu with Spicy Szechuan Peppercorn Sauce and Baby Bok Choy

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

Firm tofu cubes stir-fried to golden perfection and tossed in a spicy, numbing Szechuan peppercorn sauce with tender baby bok choy for a bold vegetarian dish. This chinese-inspired vegetarian (vegetarian) ready in about 35 minutes blends vegetable oil, minced garlic cloves, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add tofu cubes and fry for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same wok, add 1 tbsp vegetable oil, 1 tsp toasted and crushed Szechuan peppercorns, 3 minced garlic cloves, and 1 tbsp minced fresh ginger; stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 3 tbsp soy sauce, 1 tbsp chili garlic sauce, and 1 tsp brown sugar; stir and cook for 1 minute until the sauce thickens slightly.
  5. Step 5: Add 2 halved baby bok choy heads and stir-fry for 3-4 minutes until just tender but still crisp.
  6. Step 6: Return the tofu cubes to the wok and toss gently with the sauce and bok choy for 2 minutes to combine and heat through.
  7. Step 7: Sprinkle 2 sliced green onions over the top before serving hot.

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Frequently asked questions

How long does Stir-Fried Tofu with Spicy Szechuan Peppercorn Sauce and Baby Bok Choy take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Spicy Szechuan Peppercorn Sauce and Baby Bok Choy?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Spicy Szechuan Peppercorn Sauce and Baby 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 Stir-Fried Tofu with Spicy Szechuan Peppercorn Sauce and Baby Bok Choy 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.

Is Stir-Fried Tofu with Spicy Szechuan Peppercorn Sauce and Baby Bok Choy vegetarian?

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

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