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.
soy sauce
red chilli flakes
salt
sugar
tofu
roasted peanuts
black pepper
bok choy
garlic
hoisin sauce
ginger
vinegar
oil
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.