Stir-Fried Tofu with Spicy Szechuan Sauce and Bok Choy

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.

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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Stir in 1 tsp dried red chili flakes and 1/2 tsp toasted ground Szechuan peppercorns, cooking for 30 seconds.
4. 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.
5. 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.
6. 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.
7. Step 7: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.