This delicious tofu bok choy stir fry with a simple sauce and crunchy peanuts is an easy dish you can have with rice for a quick vegan dinner or lunch. Learn my secret to stir fry bok choy without overcooking it.
Season corn flour with ¼ teaspoon each of chilli flakes, salt and pepper. Add to the diced tofu and mix well until all the pieces are coated with cornflour.
Heat oil in a non-stick pan or wok and add the tofu pieces. Fry on high flame for about 2 minutes without stirring, then flip all the pieces to brown the other side.
Make stir fry sauce
Combine hoisin sauce, soy sauce, vinegar, sugar, rest of the red chilli flakes, salt and pepper. Mix well in a small bowl.
Chop bok choy
Separate the leaves and stems of bok choy. Chop them into roughly 1-inch long pieces.
Stir-fry bok choy
After removing fried tofu from the pan, add finely chopped ginger and garlic. (The leftover oil in the pan is enough to fry the rest of the ingredients.)
Stir-fry on medium-low flame for about 2 minutes, ensuring they don't get burnt. Add bok choy stems. Increase the flame and stir-fry for about 1 to 2 minutes until the stems soften up a little.
Add bok choy leaves and stir for a minute.
Bok choy and tofu stir-fry
Add the sauce and bring it to a boil. Add fried tofu and mix well for a couple of minutes.
Turn off the flame and transfer to a serving bowl. Garnish with chopped peanuts and serve with boiled rice.
Video
Notes
You can use a wok if you have. Or else, ensure that you use a non-stick pan that is deep enough for easy stirrring.
If your pan is small, fry tofu in batches without overcrowding the pan.
When you fry tofu, wait for each side to brown for about 2 minutes before flipping. (resist the urge to keep stirring)
The sauce in this recipe is enough to coat the ingredients, so you can eat it with plain rice. But if you prefer more sauce, double the sauce ingredients, ginger and garlic. Recipe instructions will be the same.