This spicy stir-fried Bok Choy and Tofu Recipe is a healthy, flavorful dish the whole family will enjoy.
I don’t cook with tofu as often as I should, even though I like it and it’s a great alternative to meat. One practical bonus: handling tofu means less worry about washing countertops and repeatedly washing hands the way I do when I cook chicken.
I picked up a block of firm tofu the other day and put together this quick stir-fry. The recipe is simple, works as a main over rice or noodles, or as part of a larger meal, and takes under 30 minutes from start to finish.
If you enjoy heat, keep the gochujang as written — I like mine fairly spicy. If you prefer milder flavors, reduce the gochujang amount to taste.
More Bok Choy Recipes
- Bok Choy Soup
- Bok Choy Recipe
- Chicken Stir-Fry with Bok Choy
- Pho Recipe
Spicy Stir Fried Tofu with Bok Choy Recipe
Jessica Randhawa
Ingredients
FOR THE SAUCE
- 5 tablespoons low-sodium soy sauce
- 4 tablespoons honey (or brown sugar)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 teaspoons sesame oil
- 2.5 tablespoons gochujang sauce (use less if you prefer milder)
- 2 teaspoons water
- 2 teaspoons cornstarch
- Fresh ground black pepper, to taste
FOR THE STIR FRY
- 14 ounces firm tofu
- 3 teaspoons low-sodium soy sauce
- 3 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 5 tablespoons cornstarch
- 1 tablespoon canola oil (or neutral oil for frying)
- 4 cups bok choy, roughly chopped
Instructions
FOR THE SAUCE
- Whisk together all sauce ingredients in a medium bowl and set aside.
FOR THE TOFU
- Bring 3 cups of water to a boil. Drain the tofu and cut into bite-size cubes. Place tofu in a colander and carefully pour boiling water over it. Pat tofu dry with paper towels.
- Put the tofu in a zip-top bag with 3 teaspoons soy sauce, rice vinegar, and 2 teaspoons sesame oil. Seal and shake to coat.
- Add 1 tablespoon of cornstarch to the bag, seal, and shake. Repeat with remaining cornstarch, 1 tablespoon at a time, until tofu is evenly coated.
- Heat a large skillet over medium-high and add the canola oil. Working in batches, cook tofu about 1 minute per side until golden brown. Transfer cooked tofu to a paper-towel-lined plate and repeat with remaining pieces.
FOR THE STIR FRY
- Using the same skillet, add the bok choy and cook about 2 minutes until just wilted.
- Add the prepared sauce to the pan with the bok choy and stir. Return the tofu to the pan and gently toss to coat. Cook 1–2 minutes, until the sauce thickens and everything is heated through.
- Serve hot over rice or noodles.
Nutrition
Carbohydrates: 37 g |
Protein: 9 g |
Fat: 10 g |
Sodium: 877 mg
Nutrition information is an approximation and should be used as a guide.