Crispy Tofu Stir Fry Bok Choy (Printable)
Golden crispy tofu and tender bok choy in a garlic-ginger sauce, quick and flavorful plant-based dish.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp sea salt
04 - 2 tbsp neutral oil (canola or grapeseed)
→ Vegetables
05 - 10 oz baby bok choy, halved lengthwise
06 - 1 red bell pepper, thinly sliced
07 - 1 carrot, julienned
08 - 3 spring onions, sliced, reserve some green tops for garnish
→ Sauce
09 - 3 tbsp soy sauce (use tamari for gluten-free)
10 - 2 tbsp water
11 - 1 tbsp maple syrup or agave nectar
12 - 2 tsp toasted sesame oil
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, grated
15 - 1 tsp rice vinegar
16 - ½ tsp chili flakes (optional)
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - Reserved spring onion greens
# Directions:
01 - In a bowl, toss tofu cubes with cornstarch and sea salt until evenly coated.
02 - Heat 2 tbsp oil in a large nonstick skillet or wok over medium-high heat. Cook tofu for 8 to 10 minutes, turning occasionally, until all sides are golden and crispy. Transfer tofu to a plate and set aside.
03 - In the same pan, add a splash of oil if needed. Sauté garlic, ginger, and the white parts of the spring onions for 1 minute until fragrant.
04 - Add bell pepper and carrot to the pan. Stir fry for 2 to 3 minutes until just tender.
05 - Incorporate bok choy and stir fry for 2 minutes until greens wilt and stems remain crisp.
06 - Whisk together soy sauce, water, maple syrup, toasted sesame oil, rice vinegar, and chili flakes in a small bowl.
07 - Return tofu to the pan and pour sauce over the ingredients. Toss to coat evenly and cook for 1 to 2 minutes until heated through and sauce thickens slightly.
08 - Remove from heat. Sprinkle with toasted sesame seeds and reserved spring onion greens. Serve immediately, optionally over rice or noodles.
# Cooking Tips:
01 -
- Tofu transforms from soft and forgettable into crispy, golden bites that taste nothing like the block you feared.
- Everything comes together in under 40 minutes, but tastes like you've been simmering flavors all afternoon.
- It's naturally vegan, but so satisfying that no one will notice—or care.
02 -
- Pressing the tofu is non-negotiable if you want it crispy—wet tofu will steam and stick no matter how hot your oil is, so commit to this step and your results will transform.
- Don't crowd the pan when cooking tofu or it will steam instead of fry; if your pan is small, work in batches and trust the process.
- Toast your sesame seeds in a dry skillet for one minute before garnishing—this wakes up their flavor and makes them taste like you actually care about the details.
03 -
- Use a wok if you have one—the sloped sides make tossing vegetables easier and help everything cook more evenly, though a large nonstick skillet works just as well if that's what's in your kitchen.
- Reserve a tablespoon of cornstarch mixed with water to thicken the sauce at the end if it looks too thin—add it in the final minute and stir constantly until the sauce clings to everything like a light glaze.