Stir-fried Tofu and Bok Choy

Stir-Fried Tofu and Bok Choy Recipe from China

Region / culture: China | Servings: 4

Introduction

Stir-fried tofu and bok choy is a delicious and healthy dish that combines the flavors of tofu, bok choy, and a savory sauce. This recipe is perfect for a quick and easy weeknight meal that is both satisfying and nutritious.

History

Stir-fried tofu and bok choy is a popular dish in Asian cuisine, particularly in Chinese and Thai cooking. Tofu, also known as bean curd, has been a staple in Asian diets for centuries, while bok choy is a type of Chinese cabbage that is commonly used in stir-fries. The combination of these two ingredients creates a flavorful and satisfying dish that is loved by many.

Ingredients

2 tsp toasted sesame oil
0.5 tbsp finely chopped ginger
1 large garlic clove, finely chopped
4 cups bok choy, cut diagonally into 1-inch slices
0.75 lb (340 g) firm tofu, drained and cut into 1-inch chunks
1 can (15 oz (425 g)) baby corn
1 tbsp dry sherry
0.5 tbsp chili paste with soy bean
1.5 tbsp hoisin sauce
1 tbsp water
1 tbsp cornstarch

How to prepare

Heat the oil in a wok or a 12-inch frying pan.
Add the ginger and garlic, and cook over medium heat for 30 seconds.
Add the bok choy and cook until the leaves soften and turn a deeper green.
Add the tofu, baby corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently.
In a small bowl, combine the water and cornstarch, stirring until smooth.
Move the stir-fry ingredients to the sides of the pan to create a well in the center of the wok or frying pan, and add the cornstarch to the liquid remaining in the well.
Stir until the cornstarch clarifies and the mixture thickens.
Move the stir-fry ingredients into the well and coat them with the sauce.
Serve immediately.

Variations

Add sliced bell peppers, mushrooms, or snap peas for additional vegetables.
Use different types of tofu such as silken tofu or smoked tofu for a different flavor profile.
Substitute the hoisin sauce with oyster sauce or soy sauce for a different taste.

Cooking Tips & Tricks

Make sure to drain the tofu well before cooking to remove excess moisture and improve the texture of the dish.

- Cut the bok choy into uniform pieces to ensure even cooking.

- Stir frequently while cooking to prevent sticking and ensure that all ingredients are evenly coated with the sauce.

- Adjust the amount of chili paste to suit your taste preferences for spiciness.

Serving Suggestions

Serve the stir-fried tofu and bok choy over steamed rice or noodles for a complete meal. Garnish with sliced green onions or sesame seeds for added flavor and texture.

Cooking Techniques

Stir-frying is a cooking technique that involves quickly cooking ingredients in a hot pan or wok with a small amount of oil. This method allows the ingredients to retain their texture and flavor while cooking quickly and evenly.

Ingredient Substitutions

Substitute bok choy with other leafy greens such as spinach or kale.

- Use tempeh or seitan instead of tofu for a different protein source.

- Replace the baby corn with water chestnuts or bamboo shoots for a different texture.

Make Ahead Tips

You can prepare the ingredients for this dish ahead of time by cutting the tofu and bok choy and mixing the sauce. Store the ingredients separately in the refrigerator until ready to cook.

Presentation Ideas

Serve the stir-fried tofu and bok choy in a large serving bowl or on individual plates. Garnish with fresh cilantro or Thai basil leaves for a pop of color.

Pairing Recommendations

Pair this dish with a side of steamed jasmine rice or noodles. Serve with a side of kimchi or pickled vegetables for added flavor.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 110% DV

- Vitamin C: 80% DV

- Calcium: 25% DV

- Iron: 20% DV

Alergens

Contains soy

Summary

This stir-fried tofu and bok choy dish is a good source of protein, fiber, vitamins, and minerals. It is low in calories and saturated fat, making it a healthy option for a balanced meal.

Summary

Stir-fried tofu and bok choy is a flavorful and nutritious dish that is easy to make and perfect for a quick weeknight meal. With a balance of protein, vegetables, and a savory sauce, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my dear friend Mei Ling in her bustling kitchen. The aroma of garlic and ginger filled the air as she deftly tossed cubes of tofu and vibrant green bok choy in a sizzling wok.

Mei Ling smiled as she noticed my fascination with her cooking. "Would you like to learn how to make this dish, my dear friend?" she asked in her melodious voice. I eagerly nodded, eager to add another culinary masterpiece to my repertoire.

She showed me each step with patience and grace, explaining the importance of using high heat to achieve the perfect stir-fry texture. As I watched her work, I couldn't help but admire the way she moved with such precision and skill.

Mei Ling shared with me the origins of the recipe, telling me that it had been passed down through generations in her family. She had learned it from her grandmother, who had learned it from her mother before her. It was a dish that held a special place in her heart, a reminder of her roots and heritage.

I listened intently as she spoke, absorbing every detail and technique she shared with me. I could sense the love and history that went into each ingredient and each stir of the wok.

After we finished cooking, we sat down to enjoy the fruits of our labor. The stir-fried tofu and bok choy were a symphony of flavors and textures, each bite a testament to Mei Ling's culinary expertise.

As we savored the dish, Mei Ling shared with me the importance of passing down recipes and traditions to future generations. She encouraged me to continue experimenting in the kitchen, to never be afraid to try new things and make them my own.

From that day on, stir-fried tofu and bok choy became a staple in my cooking repertoire. I would often think back to that warm summer day in Mei Ling's kitchen, grateful for the knowledge and wisdom she had imparted to me.

Over the years, I have made my own adaptations to the recipe, adding my own flair and personal touches. Each time I prepare it, I am reminded of Mei Ling and the joy of sharing a meal with loved ones.

As I sit here now, reflecting on that fateful day, I am filled with gratitude for the culinary journey that brought me to this moment. Stir-fried tofu and bok choy will always hold a special place in my heart, a reminder of the power of food to connect us to our past and bring us closer together.

And so, I continue to cook and share this beloved recipe with those I hold dear, knowing that each bite carries with it a story of love, tradition, and friendship.