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Make bok choy and crispy tofu stir fry with Hanna

Based on 40 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“This vegan, quick-and-easy weeknight dinner takes just 20 minutes to get on the table. Serve it with rice or rice noodles.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g tofu
4 heads bok choy
1 scallion
3 cloves garlic
1 chili
2 tbsp rice wine
2 tbsp soy sauce
2 tbsp water
1 tbsp raw sugar
2 tbsp starch
3 tbsp sesame oil
½ tsp sea salt
basmati rice (cooked, for serving)
Metric
Imperial

Utensils

  • 2 cutting boards
  • 2 knives
  • 2 bowls
  • whisk
  • paper towels
  • wok
  • spatula

How-To Videos

How to cook basmati rice

How to prepare a chili

How to prepare garlic

How to cut green onions

Nutrition per serving

Cal
513
Protein
26 g
Fat
7 g
Carb
83 g

  • Step 1/4

    Peel and finely dice scallion and garlic. Deseed chili and slice into thin rings. Trim the ends off bok choy heads and slice each lengthwise into strips.
    • 1 scallion
    • 3 cloves garlic
    • 1 chili
    • 4 heads bok choy
    • cutting board
    • knife

    Peel and finely dice scallion and garlic. Deseed chili and slice into thin rings. Trim the ends off bok choy heads and slice each lengthwise into strips.

  • Step 2/4

    For the sauce, mix rice wine, soy sauce, water, and raw sugar in a small bowl.
    • 2 tbsp rice wine
    • 2 tbsp soy sauce
    • 2 tbsp water
    • 1 tbsp raw sugar
    • bowl
    • whisk

    For the sauce, mix rice wine, soy sauce, water, and raw sugar in a small bowl.

  • Step 3/4

    Pat tofu dry, then dice into bite-sized pieces. Add to a bowl with cornstarch and salt and toss to coat. Heat toasted sesame oil in a frying pan over medium heat. Add tofu and sear for approx. 3–5 min., or until crisp. Remove from the pan and drain on paper towels.
    • 200 g tofu
    • 2 tbsp starch
    • ½ tsp sea salt
    • 3 tbsp sesame oil
    • paper towels
    • cutting board
    • knife
    • bowl
    • wok
    • spatula

    Pat tofu dry, then dice into bite-sized pieces. Add to a bowl with cornstarch and salt and toss to coat. Heat toasted sesame oil in a frying pan over medium heat. Add tofu and sear for approx. 3–5 min., or until crisp. Remove from the pan and drain on paper towels.

  • Step 4/4

    Add bok choy, scallion, garlic, and chili to the same frying pan and sauté for approx. 2–3 min., then deglaze with sauce. Transfer crispy tofu back to the pan and toss to combine. Serve with cooked basmati rice. Enjoy!
    • basmati rice (cooked, for serving)

    Add bok choy, scallion, garlic, and chili to the same frying pan and sauté for approx. 2–3 min., then deglaze with sauce. Transfer crispy tofu back to the pan and toss to combine. Serve with cooked basmati rice. Enjoy!

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