Delicious tofu bok choy stir fry with a simple sauce and crunchy peanuts. Learn my secret to stir fry bok choy without overcooking it.
Not a great fan of bok choy? I didn’t like it either until I figured out a way to make this bok choy tofu recipe taste great.
red chilli flakes
This sweet and sour sauce needs 5 main ingredients: hoisin sauce, soy sauce, vinegar, chilli flakes and sugar with salt and pepper. Whisk all the ingredients together in a small bowl.
Use 2 absorbent kitchen towels, one on top and the other below the tofu blocks. If you don’t have a tofu press, place a flat heavy object like a cast iron pan on top.
Slice each (200 gms) tofu block horizontally into half. Slice each half into 9 pieces.
Slicing tofu like this instead of cubes makes it easier to fry and flip. More surface area exposed to oil = crispier tofu!
Sprinkle cornflour, chilli flakes, pepper and salt on the tofu slices and toss gently until all the pieces are covered.
Heat oil in a wide pan and pan-fry tofu in batches, without overcrowding. Cook on medium-high flame and do not stir for 2 to 3 minutes.
Flip and cook the other side for 3 to 5 minutes, again without stirring. If they’re not well browned, flip again and fry 2-3 minutes more.
Heat the same pan used for frying tofu. The oil sticking to the bottom of the pan is enough to fry ginger and garlic. Fry on a low flame for about 2 to 3 minutes.
Separate the stems and leaves of bok choy. Chop the stems and add to the pan. Stir fry until they soften up a little. This way, the stems are not too crunchy.
About 5 to 7 minutes after frying the stems, chop the bok choy leaves and add them. This ensures that you don't overcook the leaves.