Tofu Stirfry

This is a really tasty stir fry that you can make with baked tofu! The baked tofu has a chewy texture, so it works well in this dish.

Ingredients
Raiyu  2 tablespoons
Sichuan infused peppercorn oil  2 tablespoons
Leek, minced
Ginger, peel and julienne, about 2 tablespoons
Garlic, peeled and diced, about 4 cloves

1 Squash, sliced thin
1 Boy Choy, diced


1 recipe for baked Tofu, cut into thin stripes
1 tablespoon soy sauce or marinade from Baked Tofu (optional)


Homemade chicken stock or vegetable stock



Prep your vegetables. Be sure to wash the leek out, there is often dirt and other residuals in the leek. When mincing the leek, a useful trick is the make several incisions with the sharp point of the knife around the upper part of the leek, all the way around like in the picture to the right.

It should look something like this:

After making the incisions, thinly slice the leek and you will have a very fine dice.

Add Raiyu and Sichuan peppercorn oil to a wok, enough to thinly coat the wok with oil (about 1 tablespoon of each). Let the oil heat until hot, but not smoking. It should release a pungent aroma!

Add the diced leek, ginger and garlic. Stirfry for one  minute to break up the vegetables.

Move your leek, ginger to the edge of the wok (as seen above) or remove from the work entirely. Add another set of Raiyu and Sichuan peppercorn oil to the wok, again about 1 tablespoon of each. Add the squash and continue to stirfry.

Add the bok choy, continue to stir fry.

Lastly, add the baked tofu, in cubes or julienne. Add a little chicken or vegetable stock. Stir fry gently for 1 to 2 minutes for them to absorb the flavor. Taste. If you need more flavor, add some of the soy sauce marinade from the tofu.

Serve with brown or white rice!

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