RCI-VG.004.1355.001
Stir-fried Tofu and Bok Choy
Yield: makes 8 (½ cup) servings
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 2 tsp
- ginger — finely chopped½ tbsp
- garlic clove — finely chopped1 large
- bok choy — cut diagonally into 1" slices4 cup
- firm tofu — drained and cut into 1" chunks¾ lbs
- (15 oz) baby corn1 can
- 1 tbsp
- chili paste with soy bean½ tbsp
- 1½ tbsp
- 1 tbsp
- 1 tbsp
Method
1
In a small bowl, whisk together hoisin sauce, sesame oil, sherry, cornstarch, and water until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
3 minutes
2
Cut the tofu into 1-inch cubes and pat dry thoroughly with paper towels to remove excess moisture. This helps achieve a better sear during cooking.
5 minutes
3
Heat a wok or large skillet over high heat until it begins to smoke, then add a neutral cooking oil and swirl to coat the surface evenly.
2 minutes
4
Add the tofu cubes in a single layer and sear without stirring for 2-3 minutes until golden brown on the bottom, then gently turn and brown the remaining sides.
5 minutes
5
Remove the seared tofu from the wok and set aside, then add the bok choy and stir-fry over high heat until the leaves are wilted and the stems are just tender-crisp.
3 minutes
6
Return the tofu to the wok with the bok choy, then pour the prepared sauce over the mixture and toss everything together gently.
1 minutes
7
Continue cooking and stirring until the sauce thickens to a glossy glaze that coats the tofu and vegetables evenly, about 1-2 minutes.
2 minutes
8
Remove from heat and transfer to a serving dish immediately, serving hot over steamed rice or noodles if desired.