Chinese Stir-Fry Tofu Bokchoy. Bok choy stir-fry with crispy tofu is one of my favorite vegan dishes. In Chinese cooking, fried tofu is usually used as an alternative to meat, in order to turn a dish into a vegetarian one. It is a bit greasy by itself but works like magic with.
If you have a hard time finding bok choy, substitute Chinese cabbage (sometimes called Napa cabbage). Better than Chinese take out! this Tofu Stir Fry with veggies and Sesame Soy Ginger Sauce will blow your mind! Green tea goes well with this stir-fry. You can cook Chinese Stir-Fry Tofu Bokchoy using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Chinese Stir-Fry Tofu Bokchoy
- Prepare 1-2 of Firm/hard tofu.
- It's Bunch of bok choy.
- You need 1 tbsp of cooking oil.
- It's 1 tbsp of minced garlic.
- It's 4 of thin slices of ginger - julienned.
- Prepare Dash of ground white pepper.
- Prepare 1 tbsp of mushroom or oyster sauce.
- It's To taste of chicken stock granules.
- You need 2 tsp of sesame oil.
Try chopping a medium head of Chinese (napa) cabbage to use in place ot the bok choy. Add the bean sprouts and stir-fry until heated through. Stir in the browned tofu and season with the bouillon, salt and black pepper. When the bok choy has begun to wilt, stir in the salt, sugar, sesame oil, and white pepper.
Chinese Stir-Fry Tofu Bokchoy step by step
- Thumb rules when Stir-Frying vegies 1. Heat Wok & Cooking oil well. 2. Use HIGH HEAT. 3. Prepare everything ready at your station so you dont have to run here and there looking for everything you need because frying with high heat you might over cook your dish. 3. Add sesame oil last..
- Prepare all ingredients ready. Half the tofu if its thick then cut into equal cube. Not too small as tofu can break easily. Clean bok choy before Cutting..
- Heat oil in a wok over high heat. Use Enough oil to few seconds sauté garlic and julienned ginger. Then add cubed tofu right away. Stir one or two times then Let it sit for a minute to lighly brown sides of the cubed tofu before turning it again. Sprinkle a dash of ground white pepper. Stir..
- Add bok choy. Stir fast. Season with mushroom or oyster sauce. Taste. Add chicken stock granules if necessary. Stir fast again, turn off the heat right away a minute or two after that. Avoid over cook your vegies. Add sesame oil now and stir (mix well) before plating. Note: Sesame oil can be added to your dish before or after the heat is off - just before plating..
Now add the water and fresh tofu skins. It's important to keep the tofu skin on top of the bok choy so that it doesn't touch the wok. Super easy but the most popular garlic Bok Choy stir-fry is always on Elaine's dinner table. This is my daughter's favorite version with crispy pork belly pieces. This Chinese recipe for stir-fried baby bok choy has a sweeter flavor than when adult varieties of bok choy are used.