This bok choy tofu stir-fry is saucy, satisfying, and packed with flavors! A quick and easy dish that is ready in 30 minutes.
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.
This dish is perfect for heartier mains such as vegan egg fried rice or vegetable chow mei fun. However, it can also be enjoyed as a standalone dish. Personally, I love to pair it with steamed rice and a bowl of tofu vegetable soup for a satisfying meal.
💚Why you will love this recipe
- Savory, umami-packed, and incredibly satisfying
- A quick 30-minute weeknight dinner that is low-effort
- Highly versatile and can be easily adapted to include other veggies and seasonings
- Wholesome, high in protein, and packed with fiber
🥬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. Check 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. Regular bok choy will work, but do slice it into bite-sizes pieces, separating stems from leaves. Cook stems for 1-2 minutes before adding the leaves.
- Oyster sauce - Use vegetarian ones to keep this dish vegan.
- I am using the Lee Kum Kee ones. Although 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.
- Shaoxing wine - A Chinese cooking wine. It can be substituted with dry sherry. To make this alcohol-free, simply omit it.
- Sugar - Any granulated sweeteners will work in this recipe.
🔪How to make
In a small bowl, add all seasonings needed, and mix well. Set aside for later use.
Place tofu with cornstarch and salt in a container. Place the lid on and toss until tofu cubes are well coated. (Alternatively, you can do this in a zip-top bag).
Heat a tablespoon of oil in a well-seasoned cast-iron skillet/non-stick pan. Place tofu in a layer, and cook for 2-3 minutes on each side or until most sides are browned. Set aside.
Add another ½ tablespoon of oil to the pan. Stir in ginger and garlic, and fry until fragrant.
Add bok choy to the pan, and stir-fry for a couple of minutes, or until tender.
Add tofu and stir-fry sauce to cooked bok choy, and mix until everything is well incorporated. Your bok choy tofu stir-fry is ready to be served!
✔Helpful tips
- Prepping bok choy - If using baby bok choy, chop off the tougher end and slice it into half lengthwise. For regular bok choy, you will need to slice them into bite-sized pieces and separate the leaves from the stems. Cook stems for 1-2 minutes before adding in leaves.
- Prep ingredients beforehand - Stir-frying is a quick process, and constant stirring is necessary. Hence, it's best to prepare the mise en place ahead of time for convenience.
- Making tofu crispy - Do not skip the cornstarch, as it is what gives the tofu a crispy exterior. Additionally, make sure to use a large enough pan so that tofu cubes can be arranged in a single layer without overlapping.
- Storing leftovers - Leftover bok choy tofu stir-fry can be refrigerated for 2-3 days.
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✨Variations and add-ins
Make it spicy - Add some chopped fresh chilies or chili flakes to your bok choy stir-fry if you love spice. You can also add some sambal oelek to the stir-fry sauce.
Other veggies -You can add additional vegetables to your bok choy tofu stir-fry, such as sliced carrots, mushrooms, and baby corn.
Switch up the sauce - You can use your preferred sauce, whether it's homemade or store-bought, to add some variety to this recipe. Personally, I like to use my spicy teriyaki sauce and vegan stir-fry sauce.
🍚How to serve
Rice and noodles - This dish is great served with steamed rice, quinoa, or cauliflower rice for a lower-carb option. For a heartier meal, I recommend making my oyster sauce noodles or frozen vegetable fried rice to accompany this dish.
Asian sides - For a more satisfying meal, make some vegan wontons, rice paper egg rolls, or tofu dumplings to serve with this bok choy tofu!
Soups - Soups are a must in every Chinese meal! Some of my favorites include napa cabbage soup and Chinese spinach soup.
❔Commonly asked questions
To prepare bok choy for stir-fry, start by trimming the tough ends of bok choy.
If you use baby bok choy, trim off tough ends and slice them in half lengthwise.
If you are using regular bok choy, slice off the roots, then cut them into bite-size pieces. Remember to separate the stems from the leaves as the stems are much sturdier and require longer cooking time. Your bok choy is now ready to be cooked!
The stems are bok choy are edible and safe to be consumed. They have a delightful crunchy texture that contrasts the tender leaves nicely.
📖 Recipe
Chinese Bok Choy Tofu Stir-fry
Equipment
- cast iron skillet or non-stick pan
Ingredients
For stir-fry sauce
- ½ tablespoon vegetarian oyster sauce or regular oyster sauce *
- ½ tablespoon shaoxing wine (Chinese cooking wine)
- 1 teaspoon soy sauce or tamari/shoyu (use gluten-free ones if needed)
- 1 teaspoon sesame oil
- ½ teaspoon coconut sugar or any other sweeteners
For pan-fried tofu
- 1 14 oz block extra-firm tofu drained, pressed, and cubed (400g/14oz)
- 1 tablespoon cornstarch or tapioca/potato starch
- ½ teaspoon salt
For stir fry
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 6 baby bok choy halved lengthwise (or regular bok choy)*
Instructions
- Prepping bok choy: If using baby bok choy, chop off the tougher end and slice it half lengthwise. For regular bok choy, you will need to slice them into bite-sized pieces and separate the leaves from the stems.
- In a bowl, combine together all seasonings needed to make the stir-fry sauce. Set aside for later use.
- Place tofu with cornstarch and salt in a container. Place the lid on, and toss until tofu cubes are well coated. (Alternatively, you can do this in a zip-top bag).1 14 oz block extra-firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat up a tablespoon of oil in a large cast-iron skillet/non-stick pan over medium-high heat. Once heated, add tofu cubes in one layer.
- Cook for 2-3 minutes on each side, or until most sides are golden and crispy. Remove from pan and set aside.
- Now, add another ½ tablespoon of oil into the same pan. Stir in ginger and garlic. Fry for a minute or so, or until they are fragrant.3 cloves garlic, 1 teaspoon minced ginger
- Add bok choy in and saute until tender, about 2-3 minutes. (Note: If using regular bok choy, cook the stems for 1-2 minutes before adding the leaves. Cook for a minute until the leaves are wilted)6 baby bok choy
- Next, add tofu back to the pan along with the stir-fry sauce. Toss until the sauce is well distributed. Give it a taste, adding more seasonings, if needed.
Notes
- Prep ingredients beforehand - Stir-frying is a quick process, and constant stirring is necessary. Hence, it's best to prepare the mise en place ahead of time for convenience.
- Making tofu crispy - Do not skip the cornstarch, as it is what gives the tofu a crispy exterior. Additionally, make sure to use a large enough pan so that tofu cubes can be arranged in a single layer without overlapping.
- Storing leftovers - Leftover bok choy tofu stir-fry can be refrigerated for 2-3 days.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Kimberly says
Best bok choy and tofu recipe ever! It came out perfectly!
Meesha says
Really happy to hear that! 😁