Tofu and Bok Choy Stir-Fry Recipe
Looking for the best way to stir-fry tofu? This Tofu Bok Choy Stir-Fry is a quick, nutritious, and delicious meal! The tofu is perfectly crispy and seasoned well 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.
Equipment
1 Wok
1 Frying Pan
Ingredients
For the Tofu
- 1 block extra-firm tofu
- 4 tablespoons cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
For the stir-fry
- 1 pound bok choy
- 3 cloves garlic minced
- 1 small yellow onion chopped
- 2 tablespoons cooking oil
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ⅛ teaspoon black pepper
- ¼ cup water
Instructions
- 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. Then slice the tofu in bite sizes, about ½ inch in size.
- Wash the bok choy with cold water and slice the bok choy lengthwise.
- 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.
- 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.
- 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.
- In a wok, heat two tablespoons of cooking oil, and cook the 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. Then add the fried tofu and stir everything until it is coated with the thick sauce. Sprinkle with sesame seeds to serve. Enjoy!
Notes
- 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.
Nutrition
Serving: 4servingsCalories: 211kcalCarbohydrates: 15gProtein: 10gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 641mgPotassium: 471mgFiber: 2gSugar: 2gVitamin A: 5068IUVitamin C: 52mgCalcium: 157mgIron: 2mg
Tried this recipe?Let us know how it was!