Sichuan Spicy Stir-Fry Tofu

Name: Sichuan Spicy Stir-Fry Tofu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 tablespoon cornstarch, dissolved in ¼ cup cold water; 1 pound firm tofu (bean curd), wrapped in 3 layers of paper towels (to absorb excess water) and allowed to sit for 10 minutes, then sliced into 2-by-3-inch cubes; 1 pound firm tofu (bean curd), wrapped in 3 layers of paper towels (to absorb excess water) and allowed to sit for 10 minutes, then sliced into 2-by-3-inch cubes; 2 fresh scallions, shredded; 6 tablespoons peanut oil; 1 Chinese eggplant, shredded; 4 cloves garlic, crushed and peeled; 1 pound firm tofu (bean curd), wrapped in 3 layers of paper towels (to absorb excess water) and allowed to sit for 10 minutes, then sliced into 2-by-3-inch cubes; 1 pound firm tofu (bean curd), wrapped in 3 layers of paper towels (to absorb excess water) and allowed to sit for 10 minutes, then sliced into 2-by-3-inch cubes; 3 tablespoons rice vinegar; 1 tablespoon sugar; 1 tablespoon cornstarch, dissolved in ¼ cup cold water; 2 tablespoons soy sauce; ½ teaspoon hot chili paste; 1 tablespoon toasted sesame oil; 2 teaspoons salt; ½ teaspoon toasted Sichuan pepper, ground; 1-inch fresh ginger, peeled and grated; 4 baby bok choy, washed, trimmed and cut into quarters (lengthwise)

Preparation info

Servings:
4

Difficulty
Easy
Ready in
45 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

I adapted this recipe, which uses the classical Sichuan cooking ingredients of chili pepper, Sichuan pepper and sesame oil, from a wonderful vegetarian meal I had at the Wenshu Monastery in Chengdu. In the traditional Chinese su style, we were served all kinds of delicious vegetarian dishes, including a whole fish made from doufu (tofu).

Ingredients

Asia
China
Main course
Vegan

Ingredients

Method