Szechuan Tofu with Bok Choy

Ever had a real bad craving for a Chinese takeaway? Yeah, me too. Like, at least once a week. Or maybe more. I can’t help myself.

To help cure these cravings, I thought it probably best that I try and make a dish that would serve as a very authentic tasting Chinese fakeaway… and I think this Szechuan tofu recipe might be just the dish.

It’s spicy but a bit sweet, saucy but also a bit sticky, and of course it does what all good Chinese dinners should – it delivers the saltiness of a good soy sauce base. It’s really just all of the things and I might be a bit in love, actually.

Also, I left the best bit until last… it’s SUPER simple to throw together. We had this all done and dusted in around half an hour. Now, I’d like to say that’s quicker than ordering in a Chinese… but we all know that isn’t true. Those Chinese takeaways are always delivered in record time.

But I urge you to resist temptation for just one night and give this Chinese fakeaway a go. Tell me how you get on in comments below!

Szechuan Tofu with Bok Choy

Ingredients

For the Tofu:
1 block of Extra Firm Tofu
2 tbsp Cornflour
1/2 tsp Ground Szechuan Pepper

For the Sauce:
1/3 cup of Soy Sauce
2 tbsp Maple Syrup
1 tbsp Rice Wine Vinegar
1 tbsp Sriracha
1 tsp Ground Szechuan Pepper
1 tsp Sesame Oil
1/2 tsp Chilli Flakes

To Stir Fry:
2 tbsp Olive Oil
3 Garlic Cloves – minced
1 tbsp of minced Ginger
100g Green Beans – cut into 2-3 inch pieces
2 Bok Choy – leaves separated and cut into 2-inch pieces
1 Red Chilli – sliced and seeds removed
1 tsp Shaoxing Wine
4 Spring Onions – sliced
1 tbsp Cornflour

Method

1. Press the tofu for at least 30 minutes to remove any excess water. Then, cut into 1-inch cubes and then toss in 2 tbsp of the cornflour and 1/2 tsp of Ground Szechuan Pepper. Set aside while you prepare the sauce.
2. In a bowl, mix together the soy sauce, maple syrup, rice wine vinegar, sriracha, sesame oil, chilli flakes and the 1 tsp of Ground Szechuan Pepper. Mix well and set aside.
3. In a large wok, heat 1 tbsp of the olive oil over medium-high heat. Add the tofu and then fry until golden brown and a bit crispy.
4. Add 3 tbsp of the soy sauce mixture and then cook until the sauce has glazed the tofu nicely. Remove from the wok and place in a bowl while you cook the greens.
5. Place the remaining 1 tbsp of olive oil to the same wok over medium-high heat. Add the ginger and garlic and cook for a minute or two until nice and fragrant.
6. Then add the shaoxing wine, red chilli and the white part of the spring onion – mix well for another couple of minutes.
7. Next drop the green beans and bok choy into the wok with the garlic chilli mix and then combine well. Cook until the bok choy leaves have wilted.
8. While your wok is bubbling away, make a cornflour slurry by mixing the 1 tbsp of cornflour with 1/2 tbsp of water. Set aside for later
9. Add the tofu back into the pan along with the remaining soy sauce mixture and combine everything well.
10. Pour in the cornflour slurry you made earlier and mix through – this will help to thicken the sauce a little.
11. Remove from the heat and serve up with the green part of the spring onion sprinkled over the top.
    
    

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