Best 10 Tofu With Bok Choy Recipes

STIR FRIED BOK CHOY WITH TOFU PUFFS

Steps:

• Heat 1 tablespoon of oil in a medium-sized wok or large skillet over high heat until hot. Add scallion and stir a few times until fragrant.
• Add bok choy. Stir and cook for 1 to 2 minutes, to coat evenly with oil.
• Sprinkle it with sugar and swirl in light soy sauce. Immediately stir a few times to mix well. Add deep fried tofu, then stir again for about 20 seconds.
• Cover the wok and lower to medium-low heat. Steam for 30 seconds. Uncover and stir to check the doneness. Cover and cook for another 10 to 20 seconds again, if necessary, until the bok choy is cooked through and slightly caramelized on the edges. Turn off the heat and transfer everything to a serving plate.
• Serve hot as a side dish or over steamed rice as a light main dish.

TOFU WITH BOK CHOY

Steps:

• Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
• Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
• Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
• Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.

BLACK PEPPER TOFU WITH BOK CHOY

Steps:

• Cut tofu into cubes and blot dry with paper towels, pressing down gently.
• Make the wok sauce, stirring ingredients together in a small until most of the sugar dissolves. Place it by the stove.
• Prep the shallots, garlic and bok choy.
• Dredge the tofu in a light coating of cornstarch (cornstarch is optional, but provides a crispier texture).
• Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.
• Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. Be patient and take your time, it will take about 5-6 minutes.
• Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.
• Heat another teaspoon or two of oil over medium heat, and add shallots, garlic and bok choy. Stir continuously until bok choy begins to wilt and shallots become golden, about 3-4 minutes. It will smell amazing. Add the wok sauce to the pan, careful to get all the sugar that may have settled in the bowl.
• Simmer for a couple of minutes, or until bok choy is just tender.
• At the very very end, toss the tofu back into the pan with the bok choy and sauce ( just long enough to coat, only 5-10 seconds!) Cooking any longer will remove the amazing crispiness! Taste for salt and heat, adjusting to your preference.
• Serve immediately, diving between two bowls.

STIR-FRIED BOK CHOY WITH TOFU

Steps:

• Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
• Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
• Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.

SOY-BRAISED TOFU WITH BOK CHOY

Steps:

• Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
• Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
• Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
• In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
• Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
• Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Steps:

• In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
• Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
• Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

JAPANESE NOODLES WITH BOK CHOY AND TOFU

Steps:

• Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

BAKED TOFU AND BOK CHOY

Steps:

• Heat oil in a sauté pan. Sauté ginger and garlic.
• Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
• In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
• Cover and cook until the vegetables are soft.
• (Optional) Sprinkle some crushed red pepper.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

BABY BOK CHOY WITH MUSHROOMS AND TOFU

Steps:

• On paper towels, pat tofu dry on all sides.
• Cut tofu crosswise into 1/2 inch thick slices.
• On small plate, place cornstarch.
• Heat nonstick wok or large skillet over medium heat until hot.
• Add 2 tbls. oil and swirl to coat pan.
• One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
• Fry until well browned on one side--about 5 minutes.
• Turn tofu slices and fry other sides until well browned.
• Transfer tofu to center of large serving platter; cover with foil and keep warm.
• Add broth and gingerroot to wok and heat to boiling.
• Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
• Meanwhile, prepare Sauce (see below).
• With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
• Discard ginger slices and any remaining broth.
• Reheat wok over high heat until hot.
• Add remaining 1 tbls. oil and the mushrooms.
• Stir-fry mushrooms until softened-about 5 minutes.
• Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
• Transfer mushrooms from Sauce and place over tofu.
• Pour Sauce over all.
• Garnish with green onion, if desired.
• Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.