Take the tofu out of the pack and transfer to a plate (no need to drain) and leave for a while. Discard the water that comes out of the tofu. Cut the bok choy into bite-sized pieces.
Spread some oil (not listed) in a frying pan, and stir-fry the stems of the bok choy. Add the leafy parts the tofu cut into fairly large pieces.
Add 200 ml of water and the canned scallops. When it's hot, add the flavoring ingredients (sake, chicken stock granules, and soy sauce). Dissolve the katakuriko in water and add to the pan, and simmer for a while to cook out the floury flavor.
Add the ginger juice and sesame oil to finish, then turn off the heat. Arrange on individual serving plates. Each person can sprinkle on Szechuan pepper to their liking. The pepper is most fragrant if it's sprinkled on just before eating.
Story Behind this Recipe
I really wanted to use Szechuan pepper.
Adjust the amount of water depending on the water content of the tofu. If you let the tofu boil, the texture will change for the worse, so be careful. If the tofu falls apart while you're stir-frying it, it's not a problem. The ginger juice added at the end brings the flavors together. You can use dried shrimp instead of the canned scallops.