Bok choy and crispy tofu stir fry

Based on 14 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“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
scallion
3 cloves garlic
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
½ tsp pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 paper towels
  • 2 bowls
  • whisk
  • wok
  • spatula

Nutrition per serving

Cal
513
Protein
26 g
Fat
7 g
Carb
83 g
  • Step 1/4

    Pat tofu dry, then dice into bite-sized pieces. Peel and finely dice scallion and garlic. Cut chili into fine rings. Trim the ends off rinsed bok choy heads. Slice each lengthwise into strips.
    • 200 g tofu
    • 4 heads bok choy
    • scallion
    • 3 cloves garlic
    • chili
    • cutting board
    • knife
    • paper towels

    Pat tofu dry, then dice into bite-sized pieces. Peel and finely dice scallion and garlic. Cut chili into fine rings. Trim the ends off rinsed bok choy heads. Slice each lengthwise into strips.

  • Step 2/4

    For the sauce, mix rice wine, soy sauce, water, and sugar.
    • 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 sugar.

  • Step 3/4

    Toss diced tofu in starch. Heat sesame oil in a wok and add salt and pepper. Add tofu and sear for approx. 3 – 5 min., or until crispy. Remove from wok and drain on paper towel.
    • 2 tbsp starch
    • 3 tbsp sesame oil
    • ½ tsp sea salt
    • ½ tsp pepper
    • bowl
    • wok
    • spatula
    • paper towels

    Toss diced tofu in starch. Heat sesame oil in a wok and add salt and pepper. Add tofu and sear for approx. 3 – 5 min., or until crispy. Remove from wok and drain on paper towel.

  • Step 4/4

    Add bok choy, scallion, garlic, and chili to the wok and sauté for approx. 2 – 3 min., then deglaze with sauce. Transfer crispy tofu back to the wok and serve immediately. Enjoy!

    Add bok choy, scallion, garlic, and chili to the wok and sauté for approx. 2 – 3 min., then deglaze with sauce. Transfer crispy tofu back to the wok and serve immediately. Enjoy!