Stir Fried Bok Choy Tofu Cubes
Looking for a quick and nutritious meal that bursts with flavor? This stir fried bok choy tofu is just what you need! Perfect for busy weeknights, this dish brings together the crispness of bok choy and the savory goodness of garlic-infused tofu in a delightful medley. With a simple sauce of soy sauce, sesame oil, and rice vinegar, it's a healthy and satisfying option that doesn't skimp on taste.
Ingredients
- 1 block firm tofu, pressed and cut into cubes
- 2 tablespoons vegetable oil
- 4 cups bok choy, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
- Cook the Tofu: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Garlic: In the same pan, add a little more oil if necessary. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add Bok Choy: Stir in the chopped bok choy and cook until it begins to wilt, about 2-3 minutes.
- Combine Ingredients: Return the crispy tofu to the pan. Add soy sauce, sesame oil, and rice vinegar. Stir to combine everything well. If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional minute until thickened.
- Season: Adjust seasoning with salt and pepper to taste. Remove from heat and garnish with sesame seeds, if desired. Serve immediately.
Cook’s tips
- Press the tofu well to remove excess moisture for a crispier texture.
- Use a wok or large skillet to ensure even cooking and high heat.
- Add the bok choy stems first, then the leaves, for even cooking.
- If you prefer a thicker sauce, add the cornstarch mixture at the end.
- Don't overcrowd the pan; cook tofu in batches if needed.
Substitutions
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Substitute bok choy with baby spinach or Swiss chard.
- Use extra-firm tofu or even tempeh for a different texture.
- Replace rice vinegar with apple cider vinegar or white wine vinegar.
- Add a teaspoon of grated ginger for extra flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until heated through. The tofu may lose some crispness, but the flavors will still be delicious.
FAQ
Can I use a different type of tofu?
Yes, extra-firm tofu works best for stir-frying, but you can also use firm or even medium if you prefer softer texture.
How can I make this dish gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure your rice vinegar is gluten-free.
Can I add other vegetables?
Absolutely, feel free to add sliced bell peppers, carrots, or mushrooms for extra color and nutrition.
Can I make this ahead of time?
You can prep the ingredients ahead, but it's best to stir-fry right before serving to maintain the crisp texture.
