**For the Stir fry:** * 3 Hot Long Red Peppers * 3 cups Bok Choy, chopped * 1 Tbsp Cooking Oil * Air Fried Tofu * Sichuan Stir Fry Sauce
**Instructions:** **Air Fry Tofu:** 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.
**Stir Fry:** 1. Combine all sauce ingredients into a bowl, and whisk until combined. 2. In a wok over medium low heat, add 1 tbsp cooking oil. 3. 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. 4. 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. 5. 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 immediately. 6. Enjoy with brown rice, and top it with more sichuan peppercorn powder.
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#[Sichuan Tofu Stir Fry Recipe Video](https://youtu.be/iA8C1I1tfHI)
**Prep Time:** 30 Min pressing tofu + 10 minutes prep work = 40 Minutes
**Cook Time:** 15 Air Fry + 10 Stir Fry = 25 minutes
**Total Time:** 60 minutes
**Ingredients:**
**For the sauce:**
* 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
**Air Fry Tofu:**
* 18 ounces extra firm tofu
* 2 tbsp soy sauce (or low-sodium)
* 1 Tbsp rice vinegar
* 1 Tbsp cooking oil
* 4 tablespoons corn starch
* 2 Tbsp water
**For the Stir fry:**
* 3 Hot Long Red Peppers
* 3 cups Bok Choy, chopped
* 1 Tbsp Cooking Oil
* Air Fried Tofu
* Sichuan Stir Fry Sauce
**Instructions:**
**Air Fry Tofu:**
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.
**Stir Fry:**
1. Combine all sauce ingredients into a bowl, and whisk until combined.
2. In a wok over medium low heat, add 1 tbsp cooking oil.
3. 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.
4. 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.
5. 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 immediately.
6. Enjoy with brown rice, and top it with more sichuan peppercorn powder.
Recipe Here -> [Sichuan Bok Choy Tofu Stir Fry](https://berryberrylife.com/sichuan-tofu-stir-fry/)