Bok Choy Tofu Stir-Fry

4.75 from 8 votes

This simple bok choy tofu stir fry is easy and quick, but shockingly packed with amazing flavor. You will love the combination of crunchy bok choy with crispy (yet tender) pieces of tofu. Completely vegan, high-in-protein and can be done under 30 minutes. Makes for such a perfect weeknight dinner that's healthy and easy to customize!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Vegan

Servings: servings

Calories: 230kcal

Author: Jessica Laroche

Ingredients

454 g extra firm tofu drained and patted dry
2 tbsp cornstarch
1 large sweet Vidalia onion yellow onion works too
1 large bok choy cleaned and sliced
sesame oil as needed for cooking

For the stir-fry sauce

½ cup soy sauce I used low-sodium
¼ cup brown sugar
1 tbsp rice vinegar
2 large cloves of garlic crushed
1 inch fresh ginger (or about 1 tablespoon) grated or finely chopped
1 tsp sesame oil
¾ cup water or vegetable broth
2 tbsp cornstarch

Instructions

Pat dry the block of tofu and slice in cubes of about 1-2 inches. Then, transfer to a large bowl and add a little salt. Then, sprinkle about half of the cornstarch over and use your hands to toss the cubes around. Add the other half of cornstarch and keep stirring until all cubes are well covered.
Also clean and slice the bok choy (see blog post and video for tips). You will need to divide the white and green parts of the vegetable.
Warm up a small amount of sesame oil in a large non-stick pan (or a wok) on medium-high heat.
Add the tofu and cook for a few minutes on each side. You want each side to be roasted and golden brown, so flip them once in a while. This can take 10-15 minutes. Once done, transfer on a plate and set aside.
While the tofu is roasting, whisk all the stir-fry sauce ingredients together in a medium bowl (soy sauce, rice vinegar, brown sugar, garlic, ginger, water, cornstarch and sesame oil). Set aside.
Quickly wipe the pan and transfer back on the stove. Add a little more sesame oil and then add the onion. Cook for about 2 minutes on medium-high heat stirring often and then add the white parts from the bok choy. Stir often and cook until softened, but still crunchy, for about 3-4 minutes.
Then, add the green parts of the bok choy to the pan and stir to help the leaves slightly wilt. Pour the sauce over, stir right away and keep cooking for about 2 minutes or until the sauce is thicker and the leaves nicely soft. Then, add the tofu back to the pan and stir well to warm up everything together.
Serve warm with brown rice, quinoa or farro and sesame seeds. Can also be served over Asian style noodles such as soba, udon or vermicelli rice noodles.

Video

Notes

Keep leftovers in the fridge for up to 3 days in an air-tight container.
Serve garnished with sesame seeds, green onions or sriracha sauce.
You can also use about 5-6 baby bok choy. In that case, you won't need to separate the white and green parts of the vegetables. Other cruciferous veggies can be used in place of the bok choy such as broccoli, Napa cabbage, green cabbage, cauliflower or Chinese broccoli.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition