Recipe of Ultimate Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Steps to Prepare Speedy Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper using 10 ingredients and 4 steps. Here is how you cook it.

I really wanted to use Szechuan pepper. Adjust the amount of water depending on the water content of the tofu. If you let the tofu boil, the texture will change for the worse, so be careful. If the tofu falls apart while you're stir-frying it, it's not a problem. The ginger juice added at the end brings the flavors together. You can use dried shrimp instead of the canned scallops. For 4 servings. Recipe by Asamato

Ingredients and spices that need to be Make ready to make Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper:

1. 2 bunches Bok choy
2. 1 block Silken tofu
3. 1 can Canned scallops
4. 1 tbsp ✿Sake
5. 1 tbsp ✿ Weipa (or Chinese soup stock)
6. 1 tsp ✿Soy sauce
7. 2 tsp Katakuriko
8. 1 tsp ★The juice from grated ginger
9. 1 tbsp ★Sesame oil
10. 1 Szechuan pepper

Steps to make to make Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper

1. Take the tofu out of the pack and transfer to a plate (no need to drain) and leave for a while. Discard the water that comes out of the tofu. Cut the bok choy into bite-sized pieces.
2. Spread some oil (not listed) in a frying pan, and stir-fry the stems of the bok choy. Add the leafy parts the tofu cut into fairly large pieces.
3. Add 200 ml of water and the canned scallops. When it's hot, add the flavoring ingredients (sake, chicken stock granules, and soy sauce). Dissolve the katakuriko in water and add to the pan, and simmer for a while to cook out the floury flavor.
4. Add the ginger juice and sesame oil to finish, then turn off the heat. Arrange on individual serving plates. Each person can sprinkle on Szechuan pepper to their liking. The pepper is most fragrant if it's sprinkled on just before eating.

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