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15Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 Tbsp. low sodium soy sauce
- 4 Tbsp. honey
- 1 Tbsp. ginger (grated)
- 2 cloves garlic (peeled and grated)
- 2 tsp. sesame oil
- 2 tsp. water
- 2 tsp. corn starch
- 1 tsp. Sichuan peppercorns (ground)
- 14 oz. firm tofu
- 2 tsp. low sodium soy sauce
- 2 tsp. rice vinegar
- 2 tsp. sesame oil
- 5 Tbsp. corn starch
- 2 tsp. canola oil
- 3 cups bok choy (chopped)
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Reviews(6)
Edie 2 months ago
This is great. Used maple syrup and coconut aminos in place of soy sauce and honey. Love it.
Alexa 3 years ago
So good!!! The directions were a little confusing at first, I “chop” 😂 that up to me. Honestly, this was an amazing dish that my bf & I would have ordered at a resturant! I’m so amazed that I made it at home! Thank you for posting!!!
martin 3 years ago
I loved this recipe I only added green onions to sauce. Perfect flavor will make again added sesame seeds before serving.
Paul Roche 3 years ago
Delicious! Plenty of sauce to have alongside some rice. We added green onion and Thai chilies for a kick. Probably too much of a kick honestly. The Szechuan peppers added enough as it is and it was mouth numbingly tasty
Giannone 6 years ago
Too salty. I wouldn't make this again. I had to add water to get everything off the bottom.