This tofu bok choy stir-fry is an easy, high-protein weeknight meal – ready in just 30 minutes.
Cubes of firm tofu tossed in cornstarch and fried until golden are often the foundation on which I build dinner. While the tofu hangs out in the tofu press and then crisps up in the skillet, I gather up supplemental ingredients – vegetables from the crisper drawer, grains from the pantry, condiments for a savory sauce – to round out the meal.
This Chinese-inspired tofu bok choy stir-fry was born out of one of these dinner improv sessions. It’s an easy meal that’s both light and satisfying. The chewy tofu cubes are complemented by crunchy, juicy bok choy, and everything gets coated in a glossy, garlicky, stir-fry sauce. Add a grain – like brown rice, quinoa, or noodles – and dinner’s ready.
Key Ingredients + Substitutions
- Extra Firm Tofu: This style of tofu is one of my favorites for stir-fries. “Firm” tofu works well too.
- Cornstarch: Makes the tofu super crispy. Can be substituted with arrowroot starch.
- Bok Choy: If you want to play around with other vegetables, try carrots, green beans, cabbage, and/or snow peas here.
- Soy Sauce: To make this recipe gluten-free, sub with tamari.
- Fresh Garlic: Adds so much flavor to this simple dish. (Do not substitute with dried.) If you don’t enjoy chopping it, use 2 teaspoons jarred garlic.
How to Make Tofu Bok Choy Stir-Fry
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Coat the Tofu
Begin by pressing your tofu to eliminate excess moisture and give it a springier texture (complete instructions are in the recipe card below). Then cut it into cubes, and gently toss in a bowl with salt, pepper, and cornstarch.
Step 2: Fry the Tofu
Heat a generous layer of oil in a large non-stick skillet and add the tofu in a single layer. Cook undisturbed until crispy and golden on the bottom, about 5 minutes. Then flip with tongs and continue cooking in the same fashion until golden on at least 3 sides.
Step 3: Mix Up the Sauce
While the tofu is frying, in a small bowl, whisk up soy sauce, sesame oil, maple syrup, garlic, and cornstarch.
Step 4: Sauté the Bok Choy
Remove the crispy tofu from the skillet and set aside. Add the white portions of the bok choy to the skillet and cook until lightly golden, about 3 minutes. Then add the bok choy leaves and cook for another minute.
Step 5: Finish the Stir-Fry
Add the tofu back in, along with the sauce. Toss to coat and cook just until the sauce thickens lightly and envelops the ingredients, about 1 minute more.
Serving Suggestions
This vegan stir-fry is best served right away; the leftovers are totally fine, but the tofu does lose its crispy edges and the bok choy becomes a bit soggy. Serve hot, alongside rice, quinoa, or noodles.
More Tofu Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Print
Tofu Bok Choy Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
- Diet: Vegan
Description
An easy, high-protein, 30-minute meal. Serve with rice, quinoa, or noodles.
Ingredients
For the Stir-Fry
- One 14-ounce block extra firm tofu* (see note below)
- 2 tablespoons cornstarch (or arrowroot starch)
- Fine sea salt and freshly ground black pepper, to taste
- 2 tablespoons avocado oil or refined coconut oil
- 3 conventional bok choy bulbs (about 1 1/2 pounds)*
- Cooked rice, quinoa, or noodles, for serving
- Sesame seeds, for serving
For the Sauce
- 1/4 cup low-sodium soy sauce (or tamari for a gluten-free version)
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon cornstarch (or arrowroot starch)
- 2 medium garlic cloves, minced or grated
Instructions
- Start by pressing the tofu in a tofu press, or: drain tofu, place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 10 to 15 minutes, periodically draining off the water that pools in the plate.
- Cut tofu into 1-inch cubes and place in a large bowl.
- Sprinkle tofu with 1 tablespoon cornstarch, and pinches of salt and pepper. Gently toss with your hands to coat. Then sprinkle with the remaining tablespoon of cornstarch and toss again.
- Heat 2 tablespoons avocado oil in a 12-inch non-stick skillet over medium heat. Add the tofu in a single layer. Cook undisturbed until a golden crust forms on the bottom, about 5 minutes. Then flip with tongs and continue to cook in the same fashion until at least 3 sides are golden.
- Meanwhile, make the sauce by whisking all the sauce ingredients together in a small bowl.
- Trim off the bok choy ends and separate the leaves. Wash thoroughly under running water (there is often dirt between the layers). Chop the white parts of the bok choy into 1-inch pieces and leave the greens whole; if the leaves are too wide though, halve them lengthwise.
- When the tofu is ready, remove it from the skillet and set aside. Add the bok choy whites and cook, stirring occasionally, until they’re starting to turn golden, about 3 minutes. Then add the greens and cook for another minute.
- Add the tofu back in, along with the sauce, and immediately toss with a spatula. Cook until the sauce is thick and glossy, continuing to stir, about 1 minute more.
- Sprinkle with sesame seeds and serve immediately.
Notes
- This style of tofu is one of my favorites for stir-fries. “Firm” tofu works well too.
- If you want to play around with other vegetables, I recommend carrots, green beans, cabbage, and/or snow peas here.
Nutrition
- Serving Size: 1/4 of the recipe (without rice)
- Calories: 185
- Sodium: 700 mg
- Fat: 11.4 g
- Carbohydrates: 13.2 g
- Fiber: 2.6 g
- Protein: 11.8 g
Leave a Comment