Tofu and Bok Choy Stir-Fry

Jump to Recipe Print Recipe

Looking for the best way to stir-fry tofu? This Tofu and Bok Choy Stir-Fry is a quick, nutritious, and delicious meal! The tofu is perfectly seasoned well and crispy that's packed with flavors, then tossed with tender-crisp bok choy in a sticky, lightly sweet, and thick sauce. It is a perfect dish for busy weeknights.

Ingredients

For the exact measurement and printable recipe, check the recipe card below.

Tofu - Choose extra firm tofu for crispy and golden brown tofu that doesn't easy to crumble.
Bok choy - Slice the bok choy in half or quarter lengthwise for stir-fry and place it in a large bowl filled with cold water to avoid wilting while preparing for the other ingredients.
Sauces - My sauce for this tofu and vegetable stir-fry is a mixture of soy sauce, sesame oil, rice vinegar, sesame seeds, cornstarch, and water. This sauce yields the best result.
Garlic and Onion- For aromatics
Other Seasonings - Garlic powder, onion powder, salt, and pepper.

Instructions

Step 1: Prepare the tofu by pressing it between a heavy board on top to get rid of excess water. The longer you leave the heavy board on top, the more excess water will come out. Pat dry with a paper towel then slice the tofu in bite sizes, about ½ inch in size.

Pressing to tofu to get rid of excess water.

Step 2: For the bok choy, wash it with cold water and slice the baby bok choy lengthwise. Place it in a large bowl filled with cold water to avoid wilting while continue preparing for the tofu.

Step 3: Make the sauce in a small bowl. Combine soy sauce, rice vinegar, sesame oil, sesame seeds, black pepper, cornstarch, and water, dissolve the cornstarch, and mix everything until well blended. Set it aside.

Step 4: In a shallow dish, combine cornstarch, garlic powder, onion powder, salt, and black pepper. Mix well until well blended. Coat all the tofu cubes using the cornstarch mixture, making sure all the sides are coated well.

Tofu cubes coated in cornstarch mixture.

Step 5: Fry the tofu in a frying pan with preheated cooking oil. Be sure the oil is hot enough, and fry the tofu in two batches, flipping the sides and cooking until golden brown.

Step 5: In a wok, heat two tablespoons of cooking oil, and cook the onion and garlic until aromatic. Toss the bok choy and stir-fry in high heat for 1-2 minutes. Lower the heat to medium, add the sauce mixture, stir, and let it thicken for a minute.

Step 6: Then add the fried tofu and stir everything until it is coated with the thick sauce. Taste and adjust accordingly. Sprinkle with sesame seeds and green onions to serve.

Variations

You can add other veggies of your choice: Load this stir-fry recipe with more leafy greens such as kale, spinach, and swiss chard, and different colors of vegetables such as carrots and zucchini. The option is limitless. The more variety, the better, more flavorful, and healthier.
Swap the tofu with other protein sources of your choice: Seafood such as shrimp or salmon are great options. You can also use chicken, pork, or beef. You can also try mushrooms to substitute the tofu, check out my sauteed mushroom, garlic, and leek recipe.

Helpful Tips

Use extra-firm tofu when possible: Firm tofu is better for stir-frying because it holds its shape well and doesn't easily crumble. To make it even firmer, press the block of tofu between heavy chopping boards to remove excess water.
Cook the tofu separately: To make sure that the tofu is crispy on the outside and tender in the inside, cook it separately from the vegetables. Heat some oil in a separate pan or wok and cook the tofu until golden brown and crisp on the edges.
Use a hot wok or pan: Stir-frying requires high heat to cook the bokchoy faster and still crunchy and to prevent it from becoming soggy and steamed.
Don't overcook the vegetable: Bok choy should be cooked until tender but still crisp so they don't lose their flavor and texture.
Add the sauce at the end: Once the vegetable and tofu are cooked, add the sauce to the pan and stir everything until all the flavors are well blended. This will ensure the sauce doesn't burn or evaporate before everything is well coated. Then add your favorite garnish such as chopped herbs and sesame seeds for added flavor and texture.

What to serve with this

This easy tofu stir fry is perfect for serving with steamed Rice or Garlic-Fried Rice.
It is also delicious to serve this dish with noodles such as this Vegan Pancit, Vegan Japchae, Vegan Udon Stir-fry, and Cantonese Chow Mein
Enjoy this dish immediately with warm Egg Drop Soup and Creamy Turkey Mushroom Soup.

Why you will love this recipe

It is a nutritious and healthy meal: This tofu and bokchoy recipe is both high in nutrients and low in calories. Tofu is a great source of plant-based protein, while bok choy is packed with vitamins A, C, and K, as well as fiber and antioxidants.
It is delicious: The combination of savory soy sauce, garlic, fried tofu, and crunchy bok choy creates a delicious and satisfying meal that is sure to impress your friends and family.
It is easy to make: Stir-frying is a simple and quick cooking technique that involves cooking small pieces of food over high heat in a wok or skillet. This dish can be made in under 30 minutes and requires minimal effort.
It is versatile: You can customize the dish by adding other vegetables or swapping out the tofu for the protein of your choice such as beef, chicken, or shrimp. You can also adjust the seasoning according to your preferred taste.

Storage and reheating tips

Storage: This stir-fried tofu and bok choy is best to serve and will have the best texture and flavors when served immediately. However, you can save the leftovers and store them in a glass container after cooling. It is good in the refrigerator for 3-5 days.
Reheating: Transfer the dish to a frying pan and reheat on the stovetop until warm through. Or, use a microwave and reheat in the 30-second interval until warm enough.

Difference between frying and baking tofu

Are you a fan of fried tofu or baked tofu? Whichever you choose on how to cook your tofu is up to you. Both methods yield crispy and delicious tofu.

Baked: Whenever I have more time in the kitchen, baked tofu is my preference. I use my air-fryer to speed up the baking process. This requires less oil but more time to cook.

To bake the tofu, transfer the prepared tofu to a baking tray or air-fry basket and spray cooking oil on the top. Baked in preheated 375F for 12-15 minutes or until golden brown, flipping halfway to make sure all the sides are crisp.

Fried: Pan-fried tofu is what I usually do for fast, quick, and easy tofu dishes. It requires little time to fry the tofus but you need more oil. I use avocado oil or ghee to fry tofu on high heat. These oils are heat tolerant and a healthier option. Check out some of my tofu recipes using fried tofu: Sweet Sticky Sesame Tofu, Orange Chicken Tofu, and Vegan Pancit.

Frequently Asked Questions

Do you need to press the tofu before stir-frying?

Many tofu preparations don't require pressing, but if you want to achieve extra crispy tofu, pressing is the best way to remove excess liquid. Pressing also helps create firmer tofu that better holds its shape during cooking and makes sure won't crumble easily.

What part of bok choy is best for stir-frying?

The whole bok choy is edible, from leaves to stem. Bok choy stalks are crisp and have a mild flavor whereas the crinkly leaves are tender after they are cooked in high heat.

What is the secret to good stir fry?

Your Wok Should Be Smoking Hot: I learned this technique in Chinese Cooking which has been around for generations. If you use low heat, the food will cook longer and it will turn mushy and soft instead of crunchy and crispy.
Cook the Meat in Batches: If you are cooking large portions, cook the meat in a few batches. Meat should cook on high heat also to make sure it has a nice texture.
Cook the Vegetables Next: After you cook the protein, take them out and start cooking the vegetables in high heat for a few minutes. This ensures that the vegetables retain their textures and nutrients.
Add the Cooked Meat at the End.

Are you supposed to eat the stems of bok choy?

Absolutely! The good news is you can eat the stems of bok choy and it is crunchy and delicious with a mild taste. You can chop and add it to your salad or add this to your soups and stir-fries.

How do you cut bok choy for stir-fry?

Slice the bok choy in half or quarter lengthwise to stir-fry. This cut ensures that the bok choy is still crunchy after cooking in high heat for a minute or so.

Let's be friends

If you love this recipe, please leave me a 5-star review below!

Do you have any questions, recommendations, or tips? I would love to hear from you!

Just wanna say hi? Please leave me a comment and follow me on Instagram! I would love to connect with all of you.