Recipe Highlights
I’ve at all times liked a stir-fry on a busy weeknight as a result of it comes collectively quick however nonetheless feels satisfying. My Bok Choy and Tofu Stir-Fry makes use of a thick, deep-fried tofu cutlet that holds its form and takes on a golden brown shade. The sauce is a mixture of vegetable inventory, soy sauce, and a starch slurry—gentle, savory, and simply thick sufficient to coat each ingredient.
- Prepared in 20 minutes for the proper weeknight dinner
- Plant-based and satisfying
- Versatile – simple to swap proteins or greens
When you love plant-based Japanese dinners, attempt my Vegetable Gyoza, Vegetarian Japanese Curry, and Vegetarian Ramen recipes subsequent!
Components for Bok Choy and Tofu Stir-Fry
- deep-fried agency tofu cutlet (atsuage)
- Shanghai bok choy (child bok choy)
- shimeji (brown beech) mushrooms
- ginger
- garlic
- salt and black pepper
- toasted sesame oil
For the Sauce
- concentrated vegetable base – I exploit Higher Than Bouillon
- water
- soy sauce
- potato starch or cornstarch
Discover the printable recipe with measurements beneath.
How one can Make Bok Choy and Tofu Stir-Fry
- Prep the substances. Slice the bok choy into 2-inch items. Separate the shimeji into clusters and reduce the tofu into cubes. Grate the ginger and mince the garlic. Whisk collectively the sauce substances.
- Sauté the aromatics. Warmth sesame oil in a pan or wok over medium warmth. Add the recent ginger and garlic and sauté till aromatic, about 30 seconds.
- Stir-fry the tofu and stems. Add the atsuage and thick bok choy stems. Stir-fry till the tofu is flippantly golden and the stems start to melt. Season with salt and pepper.
- Add the greens and mushrooms. Add the bok choy leaves and mushrooms and stir-fry till the greens wilt and the mushrooms are tender.
- Add the sauce and serve. Give the slurry a fast stir, pour it into the pan, and stir always till the sauce thickens, about 30–60 seconds. Serve instantly.
Nami’s Recipe Ideas
These easy ideas will assist you to make Bok Choy and Tofu Stir-Fry completely each time.
- Separate the bok choy stems and greens – The thick white components want extra time to prepare dinner. Add them to the pan first with the tofu so every part finishes on the similar time.
- Whisk the slurry simply earlier than you pour – Potato starch or cornstarch settles to the underside of the bowl because it sits. A fast stir proper earlier than including it retains the sauce clean and lump-free.
- Use light warmth – Keep on with medium warmth to brown the tofu with out burning the garlic and ginger. Keep away from excessive or medium-high warmth.
- Take away from warmth instantly – The sauce thickens rapidly, so pull the pan off the warmth as quickly because it’s shiny.
Variations and Customizations
Trying to change issues up? Attempt these simple concepts!
- Swap the tofu for rooster. Slice boneless rooster thighs into bite-sized items and stir-fry till not pink earlier than including the bok choy.
- Use extra-firm tofu. When you can’t discover deep-fried tofu cutlet, use extra-firm tofu pressed, cubed, and pan-fried in slightly oil till golden. The feel will probably be softer however nonetheless scrumptious.
- Attempt totally different mushrooms. When you can’t discover shimeji, toss in shiitake mushrooms, enoki, or crimini mushrooms as a substitute.
- Add extra veggies. Snow peas, child corn, bell peppers, candy crimson peppers, napa cabbage, or thinly sliced carrots are all nice options.
What to Serve with Bok Choy and Tofu Stir-Fry
Spherical out your meal with these easy pairings.
Storage and Reheating Ideas
To retailer: Let the stir-fry cool utterly, then switch to an hermetic container. Maintain within the fridge for as much as 3 days or freeze for as much as 1 month. Be aware that the tofu texture could turn into extra porous after freezing.
To reheat: Heat in a frying pan over medium-low warmth with a splash of water to loosen the sauce. Stir gently till heated by way of.
FAQs
Can I exploit common agency tofu as a substitute of atsuage?
Sure. Press an extra-firm tofu block to take away extra moisture, pat dry with paper towels, then pan-fry till golden earlier than including it to the stir-fry. It really works in a pinch however will probably be softer than deep-fried atsuage, which has the very best texture.
The place can I discover deep-fried tofu cutlet?
Search for this plant-based protein within the refrigerated part at mainstream shops or Asian supermarkets. When you can’t discover it, extra-firm tofu pan-fried till golden is your greatest substitute.
Can I make this forward of time?
It’s greatest to eat this dish immediately whereas the sauce is shiny and the bok choy has crunch. When you’re prepping forward, reduce all of the greens and blend the sauce the day earlier than. Then prepare dinner every part recent.
I’d love to listen to how yours turned out! 💛 Please go away a star ranking and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but in addition helps different house cooks uncover recipes they will belief.
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To Put together the Components
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Reduce 1–2 heads Shanghai bok choy crosswise into bite-size items about 2 inches (5 cm) lengthy. Separate the thick white stems and leafy greens.
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Stir ½ cup water, ½ tsp concentrated vegetable inventory, and ½ Tbsp soy sauce in a bowl or glass measuring cup till dissolved. Whisk ½ tsp potato starch or cornstarch into the sauce to make a slurry.Nami’s Tip: I used a measuring cup with spout and deal with for straightforward pouring.
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Peel and grate 1 inch ginger and mince 1 clove garlic.Nami’s Tip: I exploit a ceramic grater and a garlic press.
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Trim the roots off ½ bundle shimeji (brown beech) mushrooms and separate them into small clusters.
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Reduce 1 steak deep-fried agency tofu cutlet (atsuage) crosswise into fifths, then into bite-sized cubes.
To Prepare dinner
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Warmth a frying pan over medium warmth till scorching. Add 1 Tbsp toasted sesame oil, the ginger, and the garlic and sauté till aromatic.
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Add the tofu and thick bok choy stems and stir-fry till the tofu is flippantly golden and the stems start to melt, about 2–3 minutes. Season with ¼ tsp Diamond Crystal kosher salt and freshly floor black pepper.
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Add the leafy bok choy greens and mushrooms and stir-fry for 1–2 minutes, till the greens wilt and the mushrooms are tender.
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Give the sauce slurry a fast stir, pour it into the pan, and stir always till the sauce thickens and coats the substances, about 30–60 seconds. Take away from the warmth instantly.
To Retailer
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Retailer the leftovers in an hermetic container within the fridge for as much as 3 days or within the freezer for as much as 1 month. Be aware that the tofu texture could turn into extra porous after freezing. To reheat, heat in a frying pan over medium-low warmth with a splash of water to loosen the sauce. Stir gently till heated by way of.
- Swap the tofu for rooster. Slice boneless rooster thighs into bite-sized items and stir-fry instead of the atsuage. Prepare dinner till not pink earlier than including the bok choy.
- Use extra-firm tofu. When you can’t discover deep-fried tofu cutlet at your native retailer, use extra-firm tofu pressed and pan-fried in slightly oil till golden. The feel will probably be softer however nonetheless scrumptious.
- Make it vegan. This recipe is already plant-based as written. Verify your vegetable inventory model is vegan-certified if wanted.
- Attempt totally different mushrooms. When you can’t discover shimeji, use shiitake or crimini mushrooms as a substitute.
- Add extra greens. Snap peas, child corn, or thinly sliced carrots are all nice additions. Add them with the bok choy stems.
- Make it spicy. Stir in a pinch of shichimi togarashi or a drizzle of chili oil earlier than serving for a spicy kick.
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