RCI-VG.004.1356.001
Stir-fried Tofu and Bok Choy I
Stir-fried Tofu and Bok Choy I from the Recidemia collection
Prep30 min
Cook45 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- firm or extra-firm tofu1 lbdrained
- 1 tbsp
- bunch bok choy with leaves1 unitsliced crosswise and rinsed
- scallions (or other green spring onion such as ramps or Egyptian onion)3 to 4 unitthinly sliced
- garlic3 clovesminced
- bottled stir-fry sauce or to taste3 tbsp
- 1 unit
- coarsely chopped peanuts (optional)1 unit
Method
1
Press the tofu firmly between paper towels or a clean kitchen cloth for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes. Pat the bok choy dry and separate the leaves from the stalks, cutting the stalks into bite-sized pieces.
10 minutes
2
Heat a wok or large skillet over high heat until it begins to smoke lightly, then add the vegetable oil and swirl to coat the surface evenly.
2 minutes
3
Add the tofu cubes in a single layer and allow them to sear undisturbed until golden brown on the bottom, then flip and repeat on remaining sides.
6 minutes
4
Push the tofu to the edges of the wok and add a small drizzle of oil to the center if needed, then add the minced garlic and red pepper flakes, stirring constantly to bloom the aromatics without burning them.
1 minutes
5
Add the bok choy stalks to the wok and stir-fry over high heat, tossing everything together with the garlic and tofu.
2 minutes
6
Add the bok choy leaves and continue stir-frying, tossing frequently, until the leaves are just wilted and bright green.
1 minutes
7
Season the dish with soy sauce or desired seasoning, toss once more to combine all ingredients evenly, and remove from heat immediately.
1 minutes
8
Transfer the stir-fry to a serving plate and serve immediately while hot, garnishing with additional red pepper flakes if a spicier finish is desired.