Szechuan Tofu Stir Fry

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  • 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


Servings: 4

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.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Szechuan Sauce

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