Chinese Bok Choy Tofu Stir-fry
Need a quick, flavorful dinner that is both nutritious and satisfying? This easy bok choy tofu stir-fry comes together in 30 minutes and is packed with plant-based protein. It’s great served over rice or noodles as a quick weeknight dinner.
Servings: 3 servings
Calories: 137kcal
Equipment
- cast iron skillet or non-stick pan
Ingredients
For stir-fry sauce
- ½ tablespoon vegetarian oyster sauce or regular oyster sauce *
- 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
- ½ tablespoon shaoxing wine optional; omit to make it alcohol-free
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 1 large regular bok choy)*
Instructions
- Chop off the tough ends, and slice them in half lengthwise. If your bok choy is bigger, you can quarter it instead.
- 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. Close the container and toss until tofu cubes are well coated.1 14 oz block extra-firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat a tablespoon of oil in a large cast-iron or non-stick skillet/wok over medium-high heat. Once heated, add the tofu cubes and spread them out, leaving gaps between each cube.
- Cook for 2-3 minutes, untouched, before turning them over. Repeat until most sides are golden brown. 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.6 baby bok choy
- Next, add tofu back to the pan along with the stir-fry sauce. Toss and fry until ingredients are hot.
- Taste the dish, adding more seasonings as needed. Your bok choy tofu is ready to be served.
Notes
*Bok choy – If using regular bok choy, separate into individual stalks and cut into 1-inch pieces. Keep the stems and leafy tops in separate piles. Stems take longer to cook; add them to the pan first and cook for 1-2 minutes before adding the leaves.
Helpful tips
- Other ways to cook tofu
- Baking - Spray some cooking oil on the coated tofu cubes, then bake them in an oven preheated to 200°C (400°F) for 20 minutes, or until golden.
- Air fryer - Alternatively, cook them in the air fryer at 200°C (400°F) for 10-15 minutes.
- Do not overcook bok choy – They should be tender but still retain some crunch. Overcooking bok choy will turn soft and mushy.
- Storing leftover - Leftover bok choy tofu can be refrigerated for up to 4 days. Reheat in the microwave or skillet before serving.
Nutrition
Calories: 137kcal | Carbohydrates: 12g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 814mg | Potassium: 225mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10057IU | Vitamin C: 103mg | Calcium: 297mg | Iron: 3mg
