Sichuan Tofu Stir Fry

🧂 Ingredients

• 4 tbsps Soy Sauce

  or low-sodium
• 4 tbsps Agave Nectar
• 1 tbsp Ginger

  grated
• 1 tbsp Garlic

  minced
• 1 tsp Sesame Oil
• 1 tbsps water
• 1 tbsp Corn Starch
• 1 tsp Sichuan Peppercorns

  ground
• 18 ounces Extra Firm Tofu
• 2 tbsp Soy Sauce

  or low-sodium
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Cooking Oil
• 4 tbsps. Corn Starch
• 2 Tbsp water
• 3 Hot Long Red Peppers
• 3 cups Bok Choy

  chopped
• 1 Tbsp Cooking Oil
• Air Fried Tofu
• Sichuan Stir Fry Sauce

Instructions

• 1 Press the Extra Firm Tofu 30 minutes or more
• 2 Break the tofu into bite size pieces by hand into a large mixing bowl. To it,
  add the corn starch, soy sauce, cooking oil, rice wine vinegar and water. Gently
  stir the tofu to coat all pieces with batter.
• 3 Transfer the tofu to a parchment lined air fryer tray.
• 4 Air Fry tofu at 375-425 F (190-220 C) for 15 minutes until golden brown. Adjust
  temperature and timing per your air fryer.
• 5 In a wok over medium low heat, add 1 tbsp cooking oil.
• 6 Add the chopped Hot Long Red Peppers, and saute for 30 seconds. Then add the
  chopped Boy Choy, and sauce for another 30-60 seconds. Then transfer to a bowl
  and set aside.
• 7 To the empty wok over medium low heat, add the Sichuan Stir fry sauce. Stir
  continuously as it heats up so the corn starch does not clump. Bring to a gently
  boil, and reduce to a velvety texture.
• 8 Add the tofu pieces, and cooked vegetables to the wok. Stir until all tofu and
  vegetables are coated with the sauce. Then turn off the heat and serve
  immedietely.
• 9 Enjoy with brown rice, and top it with more sichuan peppercorn powder.

Nutrition Info