Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper

Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper

Creamy tofu and crispy bok choy. Just a shake of Szechuan pepper gives it an authentic Chinese flavor.

Ingredients: 4 servings

Bok choy
2 bunches
Silken tofu
1 block
Canned scallops
1 can
1 tablespoon
✿ Weipa (or Chinese soup stock)
1 tablespoon
✿Soy sauce
1 teaspoon
2 teaspoons
★The juice from grated ginger
1 teaspoon
★Sesame oil
1 tablespoon
Szechuan pepper
to taste


1. 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.
2. 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.
3. 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.
4. 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.