Chinese Bok Choy Tofu Stir-fry
This delicious bok choy tofu stir-fry is ready in 30minutes, making it great for weeknights when you want dinner ready quickly. Packed with protein, satisfying, and much healthier than takeout.
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 other types of sugar
- ½ tablespoon shaoxing wine optional; omit to make it alcohol-free
For pan-fried tofu
- 1 14 oz block extra-firm tofu or super firm tofu, 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 (see notes for more info).
- 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
Prepping bok choy
Shanghai or dwarf bok choy – Slice them in half lengthwise. Bigger pieces can be cut into quarters. Rinse thoroughly, making sure there is no debris trapped between the leaves.
Large bok choy – Separate the bulbs into individual leaves, then trim away the tougher base. Cut them into 1-inch pieces.
I recommend separating the stems from the leaves. Cook the stems for a minute or so before adding in the tender leafy part.
Helpful tips
- Baking/cooking tofu in air fryer – Spread tofu cubes in one layer and spray with oil. Either bake in an oven preheated to 200 °C/400 °F for 20-25 minutes or in the air fryer for 10-15 minutes, until golden brown.
- Careful not to overcook bok choy – They should be tender but still maintain some crunch. Cooking for too long might cause bok choy to turn sad and mushy
- Storing leftovers - Keep it in an airtight container for 4 days. Reheat in the skillet or microwave before enjoying.
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
