Stir-Fried Tofu with Spicy Szechuan Sauce and Bok Choy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Firm tofu cubes stir-fried to golden perfection with crisp bok choy, tossed in a fiery Szechuan sauce that balances heat and umami. This Chinese-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes firm tofu
3 tbsp, divided vegetable oil
3, minced garlic cloves
1 tbsp, minced fresh ginger
1 tsp dried red chili flakes
1/2 tsp, toasted and ground Szechuan peppercorns
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp cornstarch
1/4 cup water
4 heads, halved lengthwise baby bok choy
2, sliced thinly scallions
1 tbsp, toasted sesame seeds

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Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook undisturbed for 4 minutes until golden on one side. Flip and cook another 3-4 minutes until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 3 minced garlic cloves and 1 tbsp minced fresh ginger for 1 minute until fragrant.
Step 3: Stir in 1 tsp dried red chili flakes and 1/2 tsp toasted ground Szechuan peppercorns, cooking for 30 seconds.
Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 1/4 cup water in a small bowl, then pour into skillet. Cook, stirring, until sauce thickens and becomes glossy, about 2 minutes.
Step 5: Add 4 halved baby bok choy to the skillet and toss to coat with sauce. Cook for 3-4 minutes until bok choy is tender but still crisp.
Step 6: Return tofu to the skillet and gently toss to combine with sauce and bok choy. Cook for 1 more minute to heat through.
Step 7: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 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 Stir-Fried Tofu with Spicy Szechuan Sauce and 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 Stir-Fried Tofu with Spicy Szechuan Sauce and 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 Sauce and 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 Sauce and 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.