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Tofu and Bok Choy Stir-Fry Recipe

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4 from 14 reviews

A flavorful and healthy Tofu and Bok Choy Stir-Fry recipe featuring crispy baked tofu pieces tossed with tender bok choy, ginger, garlic, and a savory Asian-inspired sauce. This dish is perfect for a quick, nutritious meal with an appetizing combination of textures and flavors.

Ingredients

Sauce

  • 3 tablespoons low-sodium soy sauce (use Tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 tablespoons shaoxing wine (or dry sherry)
  • 1 tablespoon honey (or any other sweetener such as maple syrup, brown sugar, coconut sugar, etc.)
  • 1 tablespoon water

Tofu Preparation

  • 1 (14-oz) package extra firm tofu (see notes)
  • 1 tablespoon soy sauce (use Tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral-flavored oil, divided (avocado oil recommended)

Vegetables & Aromatics

  • 1 pound baby bok choy (see notes for cleaning)
  • 1-inch piece of ginger root, peeled and minced
  • 3 garlic cloves, minced
  • 3 green onions/scallions, sliced
  • 2 red chilis, seeded and sliced thinly

Optional Garnishes

  • 1 cup toasted cashews (or peanuts)
  • 2 tablespoons sesame seeds

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400ºF (204ºC) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Make the Sauce: In a bowl, whisk together the soy sauce, rice vinegar, shaoxing wine, honey, and water until well combined. Set this sauce mixture aside for later use. Adjust sweetness or acidity as desired for a saucier stir-fry.
  3. Prepare the Tofu: Drain the tofu and press out as much moisture as possible. Pat dry thoroughly with a clean kitchen towel, then cut into 1-inch cubes to ensure even baking.
  4. Marinate the Tofu: Combine 1 tablespoon soy sauce and 1 teaspoon sesame oil in a large bowl or ziplock bag. Add the tofu cubes and toss gently to coat. Let marinate for 3 to 5 minutes to infuse flavor.
  5. Coat and Bake the Tofu: Place the tofu cubes on the parchment-lined baking sheet, then sprinkle cornstarch evenly over them. Toss gently with your hands to coat all sides; add a pinch more cornstarch if needed for dryness. Spread the cubes in a single layer without overlapping and bake for 20 to 25 minutes, flipping once halfway through, until tofu is golden and crispy on the edges.
  6. Cook the Bok Choy: While tofu bakes, heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add baby bok choy and cook for 2 to 3 minutes, until just tender but still vibrant. Remove bok choy from skillet and set aside. Remove pan from heat if tofu is still baking.
  7. Stir-fry Aromatics and Tofu: Once the tofu is baked, return the skillet to medium-low heat and add the remaining tablespoon of oil. Add the crispy tofu, minced ginger, garlic, sliced scallions, and red chilis. Stir frequently and cook for about 1 minute until fragrant.
  8. Combine and Finish Stir-Fry: Pour the prepared sauce into the skillet, tossing for 30 seconds to coat tofu and aromatics evenly. Add the cooked bok choy back to the pan and toss everything together until well coated and heated through.
  9. Serve: Plate the stir-fry and garnish with toasted cashews and sesame seeds if desired for extra texture and flavor. Serve immediately and enjoy your nutritious, delicious meal.

Notes

  • For gluten-free option, use Tamari instead of soy sauce.
  • To remove extra moisture from tofu, press it using a tofu press or by placing a heavy object on wrapped tofu for at least 15 minutes.
  • To clean baby bok choy, slice off the base and rinse leaves thoroughly to remove grit.
  • Adjust sauce ingredients to your preferred sweetness or tanginess if you desire a saucier stir-fry.
  • If you prefer peanut over cashews, feel free to substitute for garnish.

Find it online: https://marthatasty.com/tofu-and-bok-choy-stir-fry-recipe/