Szechuan Spiced Vegetables and Tofu

Szechuan Spiced Vegetables and Tofu is a popular Chinese Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Stir Fry
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


1 cup - baby Corn (canned)

2 cups - bok choy, cut to 1/2 inch thick slices

1 cup - fresh sh

take Mushroom (sliced)

300 g - Tofu (pressed Tofu)

1/2 - onion, sliced

2 tsp - fresh Ginger

1 tsp - garlic, minced

2 tbsp - scallions, sliced

For the sauce:

3/4 cup - vegetable stock

2 tbsp - light or dark soy

1 tbsp - black bean sauce or paste

1 tbsp - dry sherry

2 tsp - chilli paste

1 tbsp - Corn starch

1/2 tsp - Sugar or Brown sugar

1/4 tsp - Szechuan pepper Corns

1 tbsp - oil

Salt - as needed


  1. Heat oil in the pan. Add ginger and garlic.
  2. Now add baby corn, bok choy and onion.
  3. Stir fry until the bok choy is slightly wilted.
  4. Now combine all the ingredients listed under the sauce.
  5. Whisk and add to the pan.
  6. Boil by stirring until it is thickened.
  7. It takes just 1 minute or a couple of minutes.
  8. Now add the cubed tofu. Heat thoroughly for 2 to 3 minutes.
  9. Garnish with scallions.
  10. Serve hot with Jasmine rice.
  11. Use Szechuan peppers as specified. Too much of pepper will be over powering.
  12. How to use Szechuan peppercorns?
  13. Toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke.
  14. Do not worry even if few blacken slightly.
  15. Then grind them in a spice grinder. Store the excess powder in the jar.
  16. The Szechuan (seasoned oil) oil is used as a dressing for many Chinese salads.
  17. Recipe courtesy: Dishes from My Kitchen

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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