Tofu And Bok Choy Stir Fry Food
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
GINGER SWEET TOFU WITH PAK CHOI
If you thought tofu was bland, this is the recipe to convince you otherwise
Provided by Ching-He Huang
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
Nutrition Facts : Calories 241 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 3.47 milligram of sodium
BABY BOK CHOY WITH MUSHROOMS AND TOFU
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
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.
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.
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.
More about "tofu and bok choy stir fry food"
LOW FODMAP TOFU WITH BABY BOK CHOY - FODMAP EVERYDAY
From fodmapeveryday.com
5/5 (3)Total Time 20 minsCategory Dinner, Main CourseCalories 297 per serving
- Lay several layers of paper towels on a cutting board. Slice the block of tofu into 3/4 inch (2 cm) rectangular slabs and place side by side on the paper towels. Place more layers of paper towels on top of tofu and weigh down with another cutting board or baking sheet pan. Weigh down the board with something heavy like canned goods or a cast iron pan. Allow tofu to sit for 10 minutes; this process will rid the tofu of excess water and it will fry up more crisp.
- Meanwhile, prep the bok choy. Trim and discard the root ends. Separate the leaves, swish them around in a bowl of cool water, drain and dry thoroughly. (A salad spinner works well or just pat them really dry with a clean kitchen towel). If any of the leaves are especially large, cut them into small pieces; we usually leave the baby bok choy leaves as is.
- Heat a wok or other large, wide, heavy pan over high heat. Add oil and heat until shimmering. Add cubes of tofu and allow to cook for several minutes, probably at least 5, or until the bottoms are browned and crisped. Use a sharp edged spatula to flip all the cubes over and continue cooking until the tofu is well browned or at least 2 sides.
STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (14)Estimated Reading Time 1 minServings 4
- 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 11/2 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.
BOK CHOY AND CRISPY TOFU STIR FRY | VEGAN RECIPE MADE IN ...
From kitchenstories.com
4.5/5 (79)Calories 513 per servingCategory Main
- Peel and finely dice scallion and garlic. Deseed chili and slice into thin rings. Trim the ends off bok choy heads and slice each lengthwise into strips.
- For the sauce, mix rice wine, soy sauce, water, and raw sugar in a small bowl. Pat tofu dry, then dice into bite-sized pieces. Add to a bowl with cornstarch and salt and toss to coat.
- Heat toasted sesame oil in a frying pan over medium heat. Add tofu and sear for approx. 3–5 min., or until crisp. Remove from the pan and drain on paper towels.
- Add bok choy, scallion, garlic, and chili to the same frying pan and sauté for approx. 2–3 min., then deglaze with sauce. Transfer crispy tofu back to the pan and toss to combine. Serve with cooked basmati rice. Enjoy!
SICHUAN BOK CHOY TOFU STIR FRY - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
Reviews 231Calories 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 - FOOD AND WINE
From foodandwine.com
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.
EASY BOK CHOY STIR-FRY WITH TOFU - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (2)Total Time 30 minsCategory Lunch/DinnerCalories 258 per serving
- Heat coconut oil on medium in a large skillet. Add tofu and stir-fry until lightly colored. About 5-6 minutes.
- Add garlic and bok choy to the skillet. Stir-fry for about 1-2 minutes, until the bok choy begins to wilt. The skillet will start to dry out a bit, when this happens, you'll want to add the vegetable broth as well as all the remaining ingredients (maple syrup, liquid aminos, Sambal Oelek, scallion and ginger). Keep stir-frying the mixture until all ingredients are well coated and most of the liquid evaporates, about 5-6 minutes.
TOFU AND BOK CHOY STIR-FRY - SANDRA VALVASSORI
From sandravalvassori.com
4.7/5 (3)Category DinnerCuisine AsianTotal Time 50 mins
- Whisk together all the sauce ingredients. Set aside. (***See notes if you like the stir-fry saucier)
- Preheat oven to 400ºF. Drain, pat dry, and cube the tofu. Mix 1 tablespoon soy sauce and 1 teaspoon sesame oil in a large bowl, or ziplock bag. Add the cubed tofu and toss to coat. Let sit for about 3 to 5 minutes to marinate.
- Spread the tofu out evenly onto a parchment-lined baking sheet and sprinkle the cornstarch over top, tossing it with your hands to coat evenly. Use a little more if the tofu still seems wet. Bake until edges are crispy and golden brown, flipping once, for about 20-25 minutes.
- Meanwhile, place a large skillet over medium-high heat and add 1 tablespoon of oil. Add the bok choy, and cook for about 2 to 3 minutes, or until bok choy is just tender. Transfer to a plate.
BOK CHOY AND TOFU STIR-FRY RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
5/5 (4)Calories 264 per servingServings 4
BOK CHOY STIR FRY - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 6Calories 95 per servingCategory Vegetarian
- Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
BABY BOK CHOY AND TOFU STIR-FRY - MELISSATRAUB.COM
From melissatraub.com
5/5 (9)Total Time 39 minsCategory Main CourseCalories 228 per serving
- Slice tofu into small pieces. Press between paper towels by placing something heavy on top for 15 minutes.
- While tofu is pressed, prepare marinade with 1/2 teaspoon of sesame oil, soy sauce, chopped green onion, and 1 chopped clove of garlic.
- Move pressed tofu to a plate and pour marinade over it, mixing gently so it is coated. Let marinate for 10 - 15 minutes.
CRISPY TOFU WITH NOODLES RECIPE - PINO MAFFEO | FOOD & WINE
From foodandwine.com
5/5 Total Time 35 minsServings 4
- Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.
- Meanwhile, put the panko in a large, resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk. Transfer the tofu to the bag and coat with the panko.
- Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
- Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve.
SESAME GINGER CARROT NOODLE STIR FRY WITH CRISPY TOFU | TEM
From theendlessmeal.com
5/5 (4)Total Time 30 minsCategory DinnerCalories 500 per serving
- Heat a medium-sized frying pan (cast iron works great) over medium-high heat. When the pan is hot, add enough oil to cover the bottom of the pan. Working in batches, if necessary, fry the tofu on all sides until it is brown and crispy. Remove the tofu from the pan and place it into a small dish. Toss with the 1 teaspoon of soy sauce.
- While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.
- Heat the 1 teaspoon of oil in a wok or a large skillet over medium-high heat. Add the carrot noodles and bok choy and toss a few times. Cover and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the Ginger Sesame Sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir through the crispy tofu.
BOK CHOY AND TOFU STIR-FRY | READY SET EAT
From readyseteat.com
Cuisine AsianTotal Time 30 minsCategory Main DishCalories 250 per serving
- Heat oil in large skillet or wok over medium-high heat. Add tofu; cook 5 to 7 minutes or until lightly browned, stirring gently. Remove from skillet; set aside.
- Add red pepper, mushrooms and onion; cook and stir 5 minutes or until vegetables are crisp-tender.
- Add bok choy, stir fry sauce and tofu; cook and stir 3 minutes more or until bok choy is tender and sauce is hot. Serve with rice, if desired.
STIR FRIED BOK CHOY AND TOFU - ANG SARAP
From angsarap.net
Reviews 2Servings 4Cuisine ChineseCategory Main Course
- In a bowl combine together oyster sauce, soy sauce, sugar, vegetable or chicken stock and corn-starch, mix well then set aside.
- Place wok in stove top over high heat, add oil then gently pan fry the tofu. Remove tofu then set it aside.
BOK CHOY MUSHROOM STIR FRY WITH TOFU{GLUTEN-FREE, VEGAN}
From avocadopesto.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 260 per serving
- Cook tofu slices in single layer until browned on both sides. Continue until all tofu is browned. Add more oil if necessary. Remove tofu.
BOK CHOY STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
4/5 (1)Total Time 10 minsCategory Side DishCalories 187 per serving
- Separate the pieces and then wash by soaking in clean water. You may need to wash 3-4 times to completely get rid of the sands.
- And a small amount of vegetable oil (around 1 teaspoon) and then sauté the pork belly until slightly brown and there is lots of oil in wok. Add garlic; fry until aroma and then place the white parts firstly; to cook around 1-2 minutes until slightly soft.
BOK CHOY AND TOFU STIR-FRY RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (3)Estimated Reading Time 2 minsServings 4Total Time 20 mins
- Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
- Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes. Toss tofu with 1/4 tsp. pepper and stir-fry tofu until it softens and starts to look custardy, 2 to 3 minutes.
- Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
- Add soy sauce, sesame oil, salt, and remaining pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
BOK CHOY AND TOFU STIR FRY RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
Cuisine ChineseCategory Side Dish, VegetarianServings 4Total Time 30 mins
- 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. Transfer to a serving plate and serve immediately.
MISO TOFU AND BOK CHOY STIR FRY - ASIAN CAUCASIAN FOOD …
From asiancaucasian.com
5/5 (14)Calories 203 per servingCategory Dinner
- Discard the liquid of the tofu and tightly wrap the tofu block with a kitchen towel or paper towels to remove all of the moisture from the tofu, for at least 30 minutes. Cut the tofu into 2-inch cubes.
- Heat 1 tablespoon of oil in a wok or heavy skillet over medium-high heat. Carefully add the tofu cubes to the wok in a single layer. Sear on each side until golden brown, about 5 minutes. Remove the tofu from the wok and set aside in a bowl.
- Add in the other tablespoon of oil and stir in the ginger and garlic. Stir-fry for 2 minutes until the garlic is fragrant.
TOFU SKIN AND BOK CHOY STIR FRY - BUN BO BAE
From bunbobae.com
Cuisine Asian, Chinese, VietnameseCategory Main Course, Side DishServings 4Calories 367 per serving
- Rinse and drain the tofu skin and cut into bite sized pieces. If using dry instead of frozen tofu skin, make sure to soak the tofu skin for about an hour and then blanch it before moving forward.
- Add oil to a large pan on medium high heat. Cook tofu skin and garlic for about a minute, being careful not to burn the garlic.
- Add oyster sauce, oyster mushrooms and optional chili flakes. Continue to cook for about another minute or so to let the ingredients soak up the sauce.
- Add the bok choy and cook until it is wilted down. The bok choy should be barely tender and still bright green.
TOFU AND MUSHROOM STIR FRY - AHEAD OF THYME
From aheadofthyme.com
5/5 (1)Total Time 15 minsCategory VegetarianCalories 158 per serving
- In a large wok or skillet, heat oil over medium-high heat for 2 minutes until the hot oil sizzles. Add garlic and sauté until fragrant, about 1 minute.
- Stir in soy sauce, vinegar and pepper. Mix well until evenly distributed. Drizzle with sesame oil and sprinkle sesame seeds on top.
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5/5 Total Time 30 minsServings 4Calories 240 per serving
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From theveganatlas.com
5/5 (1)Total Time 25 minsCategory Easy Vegan RecipesCalories 302 per serving
EASY TOFU BOK CHOY STIR FRY - GO HEALTHY EVER AFTER
From gohealthyeverafter.com
5/5 (1)Total Time 35 minsCategory Dinner, LUNCH, Main CourseCalories 210 per serving
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5/5 (1)Category DinnerCuisine AsianTotal Time 30 mins
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Servings 4Calories 267 per servingCategory Dinner
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4.5/5 (53)Total Time 25 minsCategory Entree, Dinner, Side DishCalories 77 per serving
EASY VEGAN TOFU BOK CHOY STIR FRY - COOK GEM
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Total Time 1 hrCalories 285 per serving
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