STIR FRIED BOK CHOY WITH TOFU PUFFS
A super quick and easy stir fried bok choy with tofu puffs that only uses five ingredients and takes 15 minutes to prep and cook. The crisp bok choy is lightly caramelized and combined with tender tofu in a savory and slightly sweet sauce. It is surprisingly satisfying to eat as a side dish, and sometimes I serve it as a light main dish for lunch over steamed rice. {Vegan, Gluten-Free Adaptable}To make the dish gluten-free, use tamari to replace light soy sauce.
Provided by Maggie Zhu
Categories Side
Time 15m
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of oil in a medium-sized wok or large skillet over high heat until hot. Add scallion and stir a few times until fragrant.
- Add bok choy. Stir and cook for 1 to 2 minutes, to coat evenly with oil.
- Sprinkle it with sugar and swirl in light soy sauce. Immediately stir a few times to mix well. Add deep fried tofu, then stir again for about 20 seconds.
- Cover the wok and lower to medium-low heat. Steam for 30 seconds. Uncover and stir to check the doneness. Cover and cook for another 10 to 20 seconds again, if necessary, until the bok choy is cooked through and slightly caramelized on the edges. Turn off the heat and transfer everything to a serving plate.
- Serve hot as a side dish or over steamed rice as a light main dish.
Nutrition Facts : ServingSize 1 serving, Calories 93 kcal, Carbohydrate 6.1 g, Protein 4.8 g, Fat 6.5 g, SaturatedFat 1 g, Sodium 528 mg, Fiber 1.9 g, Sugar 3 g
STIR-FRIED BOK CHOY WITH TOFU
Oyster sauce enhances this tasty tofu recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
- Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
- Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.
Nutrition Facts : Calories 335, Carbohydrate 11 g, Cholesterol 3 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg
SPICY STIR-FRIED TOFU WITH BOK CHOY OR BABY BROCCOLI
This is a really basic stir-fry that I found on nytimes.com "recipes for health". Simple flavors, few ingredients, healthy.... I like to serve this over quinoa but you could use rice or noodles with equal success. When browning the tofu, I add some extra chili paste and fresh ginger to the pan for flavor. After it's done and draining on paper towels, I sprinkle it with some kosher salt. The result is far from bland tofu! It's also good to keep some extra soy sauce and hot sauce on the table so that eaters can season to taste. Also, freezing tofu and then thawing it before you cut it up gives it a chewier firmer texture that I really enjoy.... Cheers to healthy eating!
Provided by JungleLove
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
- Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
- Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
- Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.
BOK CHOY STIR FRY
This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.
Provided by fred
Categories Side Dish Vegetables
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g
STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU
Provided by Melissa Clark
Categories Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Tofu Healthy Low Cholesterol Bok Choy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
- Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
- Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
- Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
STIR FRIED BOK CHOY
Quick, easy, and tasty!
Provided by artsychic517
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
- Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g
STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY
Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.
Provided by Kim Petro
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together cornstarch and 1 tsp.water in bowl.
- Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
- Heat 1 Tbs. canola oil in large skillet over medium high heat.
- Stir-fry tofu7 minutes, or until golden brown.
- Transfer to plate.
- Add 1 Tbs. oil to pan.
- Stir-fry bok choy 4 minutes, transfer to plate.
- Add remaining 1 Tbs. oil to pan.
- Stir-fry mushrooms 2 minutes or until tender.
- Return tofu and bok choy to pan.
- Stir in soy sauce mixture and stir-fry 1 minute until hot.
TOFU AND BOK CHOY STIR-FRY
Categories Herb Soy Vegetable Stir-Fry Low Fat Vegetarian Low Cal Tofu Bok Choy Bon Appétit
Yield Serves 2
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
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SICHUAN BOK CHOY TOFU STIR FRY RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
Ratings 236Calories 560 per servingCategory Main Dish
- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper-towel lined plate to drain.
STIR-FRIED TOFU WITH BOK CHOY RECIPE - HARUMI KURIHARA
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Servings 4Total Time 50 mins
- Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
- In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.
- In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with the sesame seeds.
STIR FRIED BOK CHOY WITH TOFU SKIN (腐皮青菜) - THE WOKS …
From thewoksoflife.com
4.7/5 (10)Total Time 35 minsCategory VegetablesCalories 228 per serving
- Heat the oil in a wok over medium heat. Add the ginger, and cook for about 30 seconds before adding the garlic.
- After a few seconds, turn up the heat to high, and add the bok choy. Stir-fry everything together. When the bok choy has begun to wilt, stir in the salt, sugar, sesame oil, and white pepper.
- Now add the water and fresh tofu skins. Do not stir! It’s important to keep the tofu skin on top of the bok choy so that it doesn’t touch the wok (or it will stick). Cover the wok with the lid, and steam for a minute.
- Then open the lid, drizzle in the cornstarch mixture, and stir-fry gently to mix everything together.
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