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You need bacon.
Provide green onions or half an onion.
You need carrot.
Use firm tofu (350g).
Prepare Chicken Broth.
Use salt.
You need to prepare soy sauce.
Provide vegetable oil.
Provide potato starch (or corn starch).

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Cut the Tofu in half length wise and then cut it 2 cm wide.　Place it in a pan and cover with water. Turn the heat on high and bring to boil. Reduce heat and simmer for 2 minutes and drain.　This will prevent the tofu from falling apart when cooking..
Cut the bacon 1 cm wide. Slice the green onions diagonally 2 cm wide. Thinly slice the carrots into quarters..
Heat the vegetable oil in the skillet over medium heat and add the bacon, green onions and carrots..
Mix salt and soy sauce with the chicken broth and pour over the vegetables. Add the tofu and bring to boil. Turn down the heat to medium low and cook for 1 minute..
Mix potato starch with the same amount of water and pour over the tofu. Gently mix it until it thickens. Let it cook for 1 minute..
Remove from heat and serve immediately. The sauce will　liquefy once it is cool. To thicken the sauce, reheat it until hot..

I was expecting the sauce to be a bit more of a glaze than a gravy but maybe its the way it came out for me.other than that tasted great :) made this over some rice and. Sichuan peppers add bold flavor to this tasty bok choy tofu stir-fry! I love when the calendar restarts each I'm absolutely in love with this simple dish of pan-fried tofu, stir-fried bok choy, and a sweet-and-spicy Sichuan pepper sauce. You can use either regular or. When the tofu is pan-fried, you can slightly seasoning with salt and pepper to keep it crispy texture.

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