Sichuan Breakfast Stir-Fry with Tofu and Greens

A spicy and savory breakfast stir-fry featuring scrambled tofu, vibrant greens, the numbing tingle of Sichuan peppercorns, and a drizzle of fiery chili oil. Served with fluffy steamed buns for a satisfying and flavorful start to your day.

Prep Time

15 minutes

Total Time

30 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.57/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dessert•Bread

Cuisine:

Asian

Cooking Style:

Stir-Fry

Mood:

Spicy

Ingredients

Servings

1block (14-16 oz)Firm or Extra-Firm Tofu(Pressed to remove excess water)

£3.00

1headBok Choy(Roughly chopped)

£1.50

5ozSpinach(Fresh spinach)

£1.20

4clovesGarlic(Minced)

£0.30

1tablespoonGinger(Minced)

£0.25

1tablespoonSichuan Peppercorns(Lightly toasted and crushed (optional))

£1.00

2tablespoonsSoy Sauce

£0.10

1tablespoonRice Vinegar

£0.15

1teaspoonSesame Oil

£0.10

1teaspoonSugar(Optional, balances flavors)

£0.01

1teaspoonCornstarch(Mixed with 1 tbsp water to form a slurry)

£0.01

to tasteChili Oil(For drizzling)

£0.10

2tablespoonsCooking Oil(Vegetable or canola oil)

£0.05

4Steamed Buns(Store-bought or homemade)

£2.50

Total Cost

£10.27

£2.57 per serving

Instructions

1.
Press the tofu: Wrap the tofu in paper towels and place a heavy object on top for at least 15 minutes to remove excess water. Crumble the pressed tofu into bite-sized pieces.
2.
Prepare the aromatics: Mince the garlic and ginger. Toast and crush the Sichuan peppercorns if using.
3.
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar (if using), and cornstarch slurry.
4.
Stir-fry the tofu: Heat the cooking oil in a wok or large skillet over medium-high heat. Add the crumbled tofu and stir-fry until lightly browned and slightly crispy, about 5-7 minutes. Remove the tofu from the wok and set aside.
5.
Stir-fry the aromatics and greens: Add the garlic, ginger, and Sichuan peppercorns (if using) to the wok and stir-fry for about 30 seconds until fragrant. Add the bok choy and stir-fry for 2-3 minutes until slightly softened. Add the spinach and stir-fry until wilted, about 1 minute.
6.
Combine and finish: Return the tofu to the wok. Pour the sauce over the mixture and stir-fry for 1-2 minutes until the sauce has thickened and everything is well combined.
7.
Serve: Serve the Sichuan breakfast stir-fry immediately, drizzled with chili oil, alongside steamed buns.

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My Notes

Nutrition Information

Nutrition per serving (350g)

385 kcal / 1611 kJ

Carbs

29g

11% of RDA

Fat

22g

31% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of Sichuan peppercorns and chili oil to your spice preference.

For a richer flavor, add a splash of Shaoxing rice wine to the stir-fry sauce.

Feel free to add other vegetables like mushrooms, bell peppers, or scallions to the stir-fry.

Ensure your wok or pan is very hot before adding the tofu for a better sear.

Steamed buns can be warmed in a steamer basket or microwave according to package instructions.

Cooking Equipment

Wok or Large Skillet

Steamer

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of Sichuan peppercorns and chili oil to your spice preference.

For a richer flavor, add a splash of Shaoxing rice wine to the stir-fry sauce.

Feel free to add other vegetables like mushrooms, bell peppers, or scallions to the stir-fry.

Ensure your wok or pan is very hot before adding the tofu for a better sear.

Steamed buns can be warmed in a steamer basket or microwave according to package instructions.

Sichuan Breakfast Stir-Fry with Tofu and Greens

Ingredients

Instructions