Sichuan Mapo Tofu with Bok Choy
Silky tofu and mushrooms in a numbing, spicy Sichuan sauce with tender bok choy. Ready in 20 minutes and packed with umami.
- Total time
- 20 min
- Servings
- 2
- Calories
- 210
- Protein
- 14g
Ingredients
- 2 tbsp gochujang or chili paste
- 2 tbsp soy sauce
- ½ tsp Sichuan peppercorns
- 14 oz firm tofu
- 8 oz mushrooms (cremini or shiitake), quartered
- 6 oz bok choy, halved lengthwise
- ¾ cup vegetable broth
Instructions
- 1
Whisk gochujang, soy sauce, Sichuan peppercorns, and broth together in a bowl.
- 2
Cut tofu into 0.75-inch cubes. Heat 1 tbsp oil in a large skillet over medium-high heat.
- 3
Add mushrooms to the skillet. Cook without stirring for 3 minutes until edges brown.
- 4
Pour sauce over mushrooms. Add tofu and bok choy, then simmer 5 minutes until bok choy wilts.
- 5
Taste and add salt or soy sauce as needed. The sauce should coat and cling to the tofu.
- 6
Serve over rice or noodles, pouring sauce generously over the top.
Tools you’ll need
- 12-inch skillet or wok
- small bowl
- whisk
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