Chinese Bok Choy Tofu Stir-fry

Not sure what to make for dinner? Give this bok choy tofu stir-fry a try! Although simple, this dish is surprisingly filling and satisfying to have. 

It serves great as a side to accompany heartier mains like vegan egg fried rice or vegetable chow mei fun, but works well as a stand-alone dish too! I like serving mine on freshly steamed rice for a quick yet hearty dinner. 

💚Why you will love this recipe 

• Irresistibly delicious - This dish features crispy tofu and tender bok choy cooked in a rich stir-fry sauce that you leave you wanting for more! 
• Healthier than takeout - Skip the Chinese takeout, and make this bok choy tofu stir-fry for dinner instead! It is significantly less greasy and heavy than takeout and is a great way to get in your daily dose of greens. 
• Simple and quick to make - Minimal prepping required, and you can make this fantastic stir-fry in under 30 minutes. 
• Incredibly versatile - You can serve it alongside rice or noodles or as a side dish to serve with other Asian mains. 

🥬What you will need

📃Ingredients notes and substitutions 

• Tofu - make sure to use extra-firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. I recommend checking out this post on how to press tofu if you are unsure how to do it. 
• Bok choy - I am using baby bok choy here. You could use regular bok choy, but separate the leaves and cut them into 1-inch pieces instead of slicing them in half. 
• Oyster sauce -  Use vegetarian ones to keep this dish vegan.
  • I am using Lee Kum Kee ones. Although it is labeled as '' stir-fry sauce'', it is essentially vegetarian oyster sauce and contains mushroom extracts.
  • Feel free to substitute it with more soy sauce, but you might need less of it.
• Coconut sugar - feel free to use other granulated sweeteners like brown or cane sugar. 

🔪How to make 

Here is a quick rundown on the steps of making bok choy tofu stir-fry. As usual, the full recipe will be in the recipe card at the bottom of this post. 

Start by coating your tofu in cornstarch. Add it to a heated cast iron skillet/non-stick pan and pan-fry until golden. Set aside. 

Add some oil into the same pan, and saute ginger and garlic until fragrant. 

Add bok choy and cook until tender, about 2-3 minutes. 

Stir in tofu along with the stir-fry sauce, and toss to coat. It is now ready to be served! 

✔Helpful tips 

• Use a large cast-iron skillet/non-stick pan to make this recipe to avoid ingredients from leaping out of the pan. You could even use a non-stick wok if you have one. 
• Use extra-firm or firm tofu for this recipe. Medium or silken tofu breaks apart easily, and are not suitable for stir-frying. 
• You can choose to bake your tofu instead of pan-frying them. To do so, place them on a baking tray lined with parchment paper, and bake at 200C/400F for 25-30 minutes, or until they are lightly golden. 
• I recommend adding chili flakes to this tofu bok choy stir-fry if you love spice. Alternatively, you could drizzle on some sriracha before serving. 
• This dish is best served fresh, but you can refrigerate leftover for 2-3 days. You might have to add a splash of water when reheating it. 

🍚How to serve 

Rice - As mentioned above, this bok choy tofu stir-fry pairs beautifully with plain rice. You could also do broccoli or cauliflower rice. For a heartier meal, I recommend whipping up some sambal fried rice, vegan egg fried rice, or even tom yum fried rice to go with this dish. 

Noodles - Serve this stir-fry over some cooked noodles, be it soba, ramen, wheat noodles, or rice noodles. If you are looking for something more flavorful, give this wonton noodles a try instead! 

Soups - Especially Chinese soups like this clear spinach soup or napa cabbage soup. 

Other main or sides - You could go all out and make a Chinese takeout-inspired feast! Egg rolls, Hunan tofu, sweet and sour chickpeas, and vegan chop suey are some of my personal favorites. 

❔Commonly asked questions 

🍽More vegan stir-fries

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