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Tofu and bok choy stir fry
Tofu by itself is bland so it needs a good spice base to cook in and a flavorful sauce to soak up.
Course
Main Course, Side Dish
Cuisine
Chinese
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
175
grams
firm tofu
1
shallot
3
cloves
garlic
1
thumb-sized knob
ginger
250
grams
bok choy
cooking oil
½
teaspoon
salt
¼
teaspoon
pepper
Sauce
1
tablespoon
soy sauce
1
tablespoon
oyster sauce
½
teaspoon
sugar
½
teaspoon
sesame seed oil
6
tablespoons
broth
vegetable broth or chicken broth are recommended
1
teaspoon
tapioca starch
or corn starch or potato starch
Instructions
Place the tofu between stacks of paper towels and weigh down with a plate to remove excess water.
Meanwhile, peel and thinly slice the shallot, peel and chop the garlic, and peel and slice the ginger.
Rinse the bok choy well then cut into two-inch pieces, separating the stalks from the leaves.
Cut the tofu into bite-size pieces.
In a pan, heat enough cooking oil to reach a depth of at least two inches.
Deep fry the tofu until golden and crisp.
Scoop out the tofu and dump into a strainer.
Heat two tablespoons cooking oil in a wok or frying pan.
Saute the shallot, garlic and ginger with salt and pepper for a minute or so.
Turn up the heat and add the bok choy stalks. Stir fry for a minute or just until starting to soften.
Add the bok choy leaves and the fried tofu, and stir fry for about thirty seconds.
Whisk together all the ingredients for the sauce and pour over the tofu and bok choy.
Cook, stirring occasionally, until the sauce is thick and clear.
Taste your tofu and bok choy stir fry. Adjust the seasonings, if needed, and serve immediately.