Tofu And Bok Choy Stir-Fry

Tofu And Bok Choy Stir-Fry

from sandravalvassori.com
50 min
3 servings

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.

Ingredients

  • 3 tablespoons low-sodium soy sauce)

    (use Tamari for gluten-free

  • 1 tablespoon rice vinegar
  • 2 tablespoons shaoxing wine

    or dry sherry

  • 1 tablespoon honey

    or any other sweetener such as maple syrup, brown sugar, cocnut sugar, etc.

  • 1 tbsp water
  • 1 14-oz pkg extra firm tofu)

    (*see notes

  • 1 tablespoon soy sauce)

    (use Tamari for gluten-free

  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral-flavoured oil

    divided), (I use avocado oil

  • 1 pound baby bok choy)

    (**see notes for cleaning

  • 1 -inch piece of ginger root

    peeled and minced

  • 3 garlic cloves

    minced

  • 3 green onions/scallions
  • 2 red chilis

    seeded and sliced thinly

  • 1 cup toasted cashews)

    or peanuts (optional

  • 2 tablespoons sesame seeds)

    for garnish (optional

Directions

  1. 1

    Preheat oven to 400ºF.

  2. 2

    Whisk together all the sauce ingredients. Set aside. (***See notes if you like the stir-fry saucier)

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Serve, topped with cashews and sesame seeds, if using.