4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, VegetarianCourse
Main CourseMain Ingredient
TofuOccasion
Quick & EasyIngredients
- 1 pound Extra firm tofu
- 2 Tablespoons Grapeseed oil or any high-heat oil such as canola or peanut oil
- 2 1/2 cups Bok choy stems cut into 1-inch pieces, green leaves cut into 2-inch pieces
- 1 cup Baby corn each cob cut in half
- 1/2 cup Shiitake mushrooms sliced
- 1/4 – 3/4 cup San-J Szechuan Sauce depending on spice preference
Directions
- Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu into cubes.
- In a large frying pan or a wok, heat oil over high heat. Add the tofu and cook until lightly brown. Add the vegetables and mushrooms and sauté for about 1-2 minutes. Pour the San-J Szechuan Sauce into the pan, starting with ¼ cup. Continue cooking, stirring occasionally. If you prefer more spice, gradually add more sauce to reach your preferred spiciness, cooking for about 2-3 more minutes, or until bok choy is crisp and tender.
- Serve with gluten-free soba noodles.
Check out more Szechuan sauce main course recipes.
Thank you, this was beautiful although we wanted more sauce with the rice as the soy etc were sucked up by the other ingredients!