Sichuan-style stir-fry with tofu, pak choi and pepper
From the foundersAlexander Eriksson·Founder & CEO
A lightning-fast Chinese stir-fry with crispy firm tofu, fresh pak choi and pepper in a rich soy sauce with a hint of chilli flakes.
Ingredients
2 servings
- 400 gfirm tofu
- 1 stpointed pepper
- 300 gpak choi
- 2 stspring onions
- 2 stgarlic cloves
- 1 mskfresh ginger
- 2 mskJapanese soy sauce
- 1 mskoyster sauce (vegan/mushroom sauce)
- 1 tsksesame oil
- 1 mskrapeseed oil
- 0.5 tskchilli flakes
How to make it
- 1
Mix the soy sauce and vegan oyster sauce in a small bowl. Pat the tofu dry with kitchen paper and cut into cubes.
- 2
Heat the rapeseed oil in a large frying pan or wok over high heat.
- 3
Fry the tofu quickly for about 3-4 minutes until golden. Remove it from the pan for now if the pan is crowded.
- 4
Add the garlic, ginger, spring onion and chilli flakes to the pan. Stir-fry for 30 seconds until fragrant.
- 5
Toss in the pak choi wedges and the sliced pointed pepper. Stir-fry for 1-2 minutes so the pak choi softens slightly but keeps its bite.
- 6
Return the tofu to the pan and drizzle over the sauce mixture and sesame oil. Toss well for 1 minute until everything is piping hot and serve straight away.
Kitchen tips
- Pat the tofu thoroughly dry with kitchen paper before cubing it for a crispier surface when frying.
- Make sure the pan is really hot before adding the tofu so it browns properly without sticking.
AI-generated content. Always verify ingredients and allergen information yourself.
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