Tofu And Bok Choy Stir Fry Recipes

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BOK CHOY STIR FRY



Bok Choy Stir Fry image

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

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

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 WITH TOFU



Stir-Fried Bok Choy with Tofu image

Oyster sauce enhances this tasty tofu recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

8 large bok choy stalks
1 package (14 ounces) firm tofu
2 tablespoons cornstarch
3 shallots
2 tablespoons vegetable oil
2 tablespoons oyster sauce
2 tablespoons vegetable oil
1/2 teaspoon salt

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

STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU



Stir-Fried Bok Choy and Mizuna with Tofu image

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

3 1/2 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
4 baby bok choy, leaves separated
12 cups loosely packed mizuna (about 8 ounces)
Ingredient info: Mizuna is sold at some supermarkets and at Asian markets

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.

BABY BOK CHOY WITH MUSHROOMS AND TOFU



Baby Bok Choy With Mushrooms and Tofu image

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!

Provided by Sharon123

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb firm tofu, drained
2 tablespoons cornstarch
3 tablespoons vegetable oil
1/2 cup vegetable broth (or use low sodium chicken if you like)
6 slices peeled fresh gingerroot
8 baby bok choy or 8 shanghai pak choi, halved lengthwise and any discolored outer leaves discarded
16 dried shiitake mushrooms (I have used part portabella in a pinch) or 16 dried Chinese mushrooms, soaked in boiling water until soft, drained, and stems removed (I have used part portabella in a pinch)
1 small green onion, diagonally sliced (optional)
1/2 cup vegetable broth (unsalted if possible)
1/4 cup fish sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons oriental sesame oil

Steps:

  • On paper towels, pat tofu dry on all sides.
  • Cut tofu crosswise into 1/2 inch thick slices.
  • On small plate, place cornstarch.
  • Heat nonstick wok or large skillet over medium heat until hot.
  • Add 2 tbls. oil and swirl to coat pan.
  • One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
  • Fry until well browned on one side--about 5 minutes.
  • Turn tofu slices and fry other sides until well browned.
  • Transfer tofu to center of large serving platter; cover with foil and keep warm.
  • Add broth and gingerroot to wok and heat to boiling.
  • Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
  • Meanwhile, prepare Sauce (see below).
  • With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
  • Discard ginger slices and any remaining broth.
  • Reheat wok over high heat until hot.
  • Add remaining 1 tbls. oil and the mushrooms.
  • Stir-fry mushrooms until softened-about 5 minutes.
  • Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
  • Transfer mushrooms from Sauce and place over tofu.
  • Pour Sauce over all.
  • Garnish with green onion, if desired.
  • Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.

SOY-BRAISED TOFU WITH BOK CHOY



Soy-Braised Tofu With Bok Choy image

This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu, drained and patted dry
Neutral oil, such as grapeseed or vegetable
Salt and black pepper
1 tablespoon doubanjiang or chile oil
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces
1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces
2 teaspoons Shaoxing wine (optional)
4 baby bok choy, trimmed and halved through the stem
Cooked rice or noodles, for serving
2 tablespoons soy sauce
1 tablespoon vegetarian stir-fry sauce or oyster sauce
1 teaspoon cornstarch
1/2 teaspoon granulated sugar

Steps:

  • Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
  • Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
  • Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
  • In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
  • Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
  • Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

TOFU AND BOK CHOY STIR-FRY



Tofu and Bok Choy Stir-Fry image

Categories     Herb     Soy     Vegetable     Stir-Fry     Low Fat     Vegetarian     Low Cal     Tofu     Bok Choy     Bon Appétit

Yield Serves 2

Number Of Ingredients 12

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

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.

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY



Stir-Fried Shitake Mushrooms With Tofu and Bok Choy image

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

1 teaspoon cornstarch
2 tablespoons low sodium soy sauce
2 teaspoons fresh ginger, minced
2 teaspoons thai chili sauce
2 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons canola oil, devided
1 (14 ounce) package extra firm tofu, drained and cut into cubes
1 lb bok choy, cut into 11/2 pieces
2 cups sliced fresh shiitake mushrooms

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.

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From marklauren.com


BOK CHOY TOFU STIR FRY ARTICLE 2022 | BAGLUNCH.NET
Read about bok choy recipes baby. What is the taste of bok choy? Bok choy has a mild, cabbage-like flavor. As with most dark leafy greens, the green part of bok choy has a slightly bitter mineral flavor. The white stalk is full of water and has a crunchy yet juicy texture. The flavor of bok choy also depends on when it's harvested.
From globallarry.dailyview.tw


CRISPY TOFU AND BOK CHOY STIR-FRY RECIPE - EATRIGHT.ORG
2018-04-23 Once cooked as desired, remove tofu from pan and set aside. Using the same skillet, sauté bok choy over medium heat for 2 minutes. While bok choy is cooking, combine tamari, agave nectar and Sriracha hot sauce (if using) in a small bowl. Turn heat off and add sauce and cooked brown rice to skillet with bok choy and stir together.
From eatright.org


SPICY TOFU STIR-FRY RECIPE - SIMPLY RECIPES
2022-02-20 Fry the tofu: Heat a wok or 12-inch nonstick skillet over medium-high heat. Add 3 teaspoons vegetable oil and sesame oil and heat until shimmering but not smoking. Swirl the pan to coat with the oil. Working in two batches, add tofu to the pan in a single layer. Cook until golden brown, about 2 to 3 minutes.
From simplyrecipes.com


BOK CHOY AND TOFU STIR FRY RECIPE | DAILY COOKING QUEST
2014-02-03 Instructions. Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 minutes. Add deep fried tofu and bok choy stems, cook for 2 minutes. Add bok choy leaves, water, soy sauce, salt, and sugar. Stir and cook until the leaves look wilted, about 2 minutes. Add sesame oil, mix well, and thicken sauce with corn starch liquid.
From dailycookingquest.com


TOFU AND BOK CHOY STIR FRY - DEVOUR.ASIA
2021-12-18 Stir fry for a minute or just until starting to soften. Add the bok choy leaves and the fried tofu, and stir fry for about thirty seconds. Whisk together all the ingredients for the sauce and pour over the tofu and bok choy. Cook, stirring occasionally, until the sauce is thick and clear. Taste your tofu and bok choy stir fry.
From devour.asia


SPICY BABY BOK CHOY STIR-FRY - GRUMPY'S HONEYBUNCH
2013-03-04 Pout sauce mixture into hot skillet and bring to a simmer. Simmer sauce until it begins to thicken. Add crispy tofu to sauce in hot skillet and toss to coat. Return bok choy mixture to skillet and toss with tofu and sauce. Arrange stir-fried bok choy and tofu mixture on platter and squeeze juice of 1 lime over top of mixture before serving.
From grumpyshoneybunch.com


TOFU AND BOK CHOY STIR-FRY - DINNER DIARY - WOMAN'S DAY
2010-03-01 When the tofu has drained, heat canola oil in a (preferably nonstick) skillet, then brown the tofu on each side. Remove tofu, then stir-fry bok choy. In a small bowl, mix 2 tablespoons each soy ...
From womansday.com


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