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Szechuan spiced vegetables and tofu
By : Pavithra Elangovan
Category : Greens and veggies, Chinese
Servings : 3
Time Taken : 15-30 mins
Rating :
  1. Heat oil in the pan. Add ginger and garlic.
  2. Now add baby corn, bok choy and onion. Stir fry until the bok choy is slightly wilted.
  3. Now combine all the ingredients listed under the sauce.
  4. Whisk and add to the pan. Boil by stirring until it is thickened. It takes just 1 minute or couple of minute.
  5. Now add the cubed tofu. Heat through for 2 to 3 minutes.
  6. Garnish with Scallions. Serve hot with Jasmine rice.


Use Szechuan peppers as specified. Too much of pepper will be over powering.

How to use Szechuan peppercorns ?

  1. Toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke. Do not worry even if few blacken slightly.Then grind them in a spice grinder. Store the excess powder in the jar.
  2. The Szechuan (seasoned oil) oil is used as a dressing for many Chinese salads.

Recipe and image: Dishes from My Kitchen

1 cup baby corn (canned)
2 cup bok choy cut to 1/2 inch thick slices
1 cup fresh shiitake mushroom (sliced)
300 fm 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

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