Make this easy tofu and bok choy stir-fry for a quick, healthy, and delcious meal! The tofu is super flavourful and perfectly crispy, then tossed with tender bok choy in a sticky sweet and salty sauce. Absolutely delcious served with cocnut rice.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 3to 4
Ingredients
For the Sauce
3tablespoonslow-sodium soy sauce(use Tamari for gluten-free)
1tablespoonrice vinegar
2tablespoonsshaoxing wineor dry sherry
1tablespoonhoney or any other sweetener such as maple syrup, brown sugar, cocnut sugar, etc.
1tbspwater
For the Stir-Fry
114-ozpkg extra firm tofu(*see notes)
1tablespoonsoy sauce(use Tamari for gluten-free)
1 teaspoonsesame oil
2tablespoonscornstarch
2tablespoonsneutral-flavoured oil, divided(I use avocado oil)
1poundbaby bok choy(**see notes for cleaning)
1-inchpiece of ginger root, peeled and minced
3garlic cloves, minced
3green onions/scallions
2 red chilis, seeded and sliced thinly
1cuptoasted cashewsor peanuts (optional)
2 tablespoonssesame seeds for garnish (optional)
Instructions
Preheat oven to 400ºF.
Whisk together all the sauce ingredients. Set aside. (***See notes if you like the stir-fry saucier)
Drain the tofu and squeeze out the extra moisture. Pat it dry really well with a clean kitchen towel then cut into 1-inch cubes.
Mix 1 tablespoon soy sauce and 1 teaspoon sesame oil in a large bowl, or ziplock bag. Add the cubed tofu and toss to coat. Let sit for about 3 to 5 minutes to marinate.
Spread the tofu cubes out evenly onto a parchment-lined baking sheet and sprinkle the cornstarch over top, tossing it with your hands to coat evenly. Use a little more if the tofu still seems wet. Bake until edges are crispy and golden brown, flipping once, for about 20-25 minutes.
Meanwhile, place a large skillet over medium-high heat and add 1 tablespoon of oil. Add the bok choy, and cook for about 2 to 3 minutes, or until bok choy is just tender. Transfer to a plate.
Once tofu is ready, return the skillet to medium-low heat and add the remaing tablespoon of oil. Add the crispy tofu, ginger, garlic, scallions, and thai chilis. Cook, stirring frequently, until fragrant, about 1 minute. Stir in the soy sauce mixture into the skillet, toss for 30 seconds then add the bok choy. Toss again until everything is well coated in the sauce.
Serve, topped with cashews and sesame seeds, if using.
Notes
PRO TIP: As with most stir-fry recipes, make sure to prep all the ingredients beforehand. The cooking part goes very quickly so you need to have everything ready to go. If you're serving with a side dish, such as rice, you can make it while the tofu bakes.*TOFU: I used to always wrap my tofu in paper towels and place a heavy pan over it for at least 30 minutes to press out all the moisture. Now I no longer bother doing this. I like to squeeze the tofu block gently over the sink until no longer dripping. I then wrap it in paper towels, or a clean tea towel, squeeze out a little more moisture with my hands, and that's it. Slice it, marinate it, and cook. Crispy every time.**HOW TO CLEAN BABY BOK CHOY:Baby bok choy stems are tightly layered and can retain a lot of dirt. Here's how I like to clean them:
Trim a thin slice off the bottom core.
Halve the baby bok choy lengthwise and place in a large bowl filled with water.
Swish the halved heads in three changes of water.
Spin them dry to avoid adding too much water to the pan.
***SAUCE:As written, the recipe makes just enough sauce to coat the ingredients. If you would like it with more sauce, add 1/4 cup vegetable or chicken broth.