Easy Tofu Stir-Fry with Bok Choy

Introducing a Super Quick and Easy Tofu stir-fry with Bok Choy & Enoki Mushrooms!

Prepare for an epicurean delight with this simple yet satisfying dish. Imagine – lightly marinated tofu, kissed with soy sauce and coated in cornstarch for a delightful crispiness. The result? A tofu with a meaty texture and a flavour that’s simply divine.

But wait, there’s more! Nestled alongside the tofu are vibrant Chinese greens and tender enoki mushrooms, stir-fried to perfection. The veggies retain just the right amount of crunch, adding a burst of umami flavour to every bite.

Perfect as a side dish or a light main course, this pan-seared tofu with bok choy is sure to become a favourite in your recipe repertoire. So, let’s dive into this easy-to-make, flavour-packed delight that’s bound to satisfy your taste buds in no time!

What is Bok Choy and How to prepare it:

Bok choy, also known as pak choi or Chinese cabbage, is a leafy green vegetable commonly used in Asian cuisine. It belongs to the Brassica genus and is closely related to other cruciferous vegetables such as cabbage, broccoli, and kale. Bok choy has thick, white stalks and dark green leaves. It has a mild, slightly peppery flavour and a crisp texture, making it versatile for use in stir-fries, soups, salads, and other dishes. The entire plant is edible, from its thick, clustered stalks to its dark green leaves.

Bok choy is rich in vitamins A, C, and K, as well as calcium, potassium, and other nutrients, making it a nutritious addition to any diet.

How to Cut Bok Choy

Bok Choy has been an essential ingredient in Asian cuisine for a very long time.

You can either use baby bok choy or slightly larger heads to cook this dish. To make sure they cook evenly in a stir fry, here how to cut it:

1. Cut off and discard the tough end on the bottom. 
2. Tear off the outer large leaves until the tender core portion is exposed. Halve the core.
3. For the larger leaves, slice the white part into bite-sized pieces. For baby bok choy, you can keep the pieces square. However, if you have giant heads of bok choy (those usually found in a regular grocery store instead of an Asian market), you can slice them thinly because the white part is much thicker than that of baby bok choy.
4. For the green leafy part, leave it as-is if it is under 5” (12 cm) long. For giant leaves, further halve or cut them into thirds. The leaves will shrink a lot during cooking so you should keep the pieces larger.

For a perfect texture, you can even separate the white and green parts and cook the white part a bit longer. When the white part is cooked yet still crisp, the green parts are withered and quite tender. It’s a texture contrast that one enjoys a lot.

Enoki Mushrooms

Enoki mushrooms are a delightful addition to any meal. These long, thin mushrooms, resembling noodles, are often found in bundles attached to a root. Their mild flavour and unique texture make them a favourite in Japanese cuisine.

Whether enjoyed on their own as a side dish, paired with flavourful ingredients, or incorporated into dishes like rice, soups, ramen, fried dishes, or sushi, enoki mushrooms never disappoint.

Have you ever tried enoki mushrooms? Once you do, you’ll surely become a fan of their delightful texture and versatility in cooking.

How to Press the Tofu?

Pressing tofu is a simple process that helps remove excess moisture, allowing the tofu to better absorb flavours and achieve a firmer texture when cooked. Here’s how to press tofu:

1. Remove the tofu from its packaging and drain any excess liquid.
2. Wrap the tofu block in a clean kitchen towel or paper towels.
3. Place the wrapped tofu on a flat surface such as a cutting board.
4. Put a heavy object on top of the tofu, such as a cast iron skillet, a stack of plates, or a tofu press specifically designed for this purpose.
5. Allow the tofu to press for at least 30 minutes, or up to several hours if time allows. The longer you press it, the firmer the tofu will become.
6. Once pressed, unwrap the tofu and it’s ready to be sliced, diced, or marinated according to your recipe.

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Ingredients Needed to make Easy Stir-fry Tofu with Bok Choy:

To make this recipe, in addition to the firm tofu, you’ll need some other ingredients!

• firm tofu
• soy sauce or tamari sauce
• cornstarch
• vegetable oil
• baby boy choy
• enoki mushrooms
• garlic cloves
• rice vinegar
• sesame oil
• chilli oil (homemade)

How to make Easy Tofu Stir-fry with Bok Choy

Making the crispy pan seared tofu is beyond easy! Just six easy steps:

1. Press the tofu block (see above for directions).
2. Cut the tofu into triangles (or whatever shape you want).
3. In a shallow dish, dredge the tofu into the soy sauce
4. Now coat each triangle with corn starch, coating well on all sides.
5. Pan fry the tofu in vegetable oil until golden brown on all sides.
6. Drain the tofu on paper towels until ready to serve.

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Helpful Tips and Tricks to Make Easy Stir-fry Tofu with Bok Choy

• Use firm to extra-firm tofu to ensure it holds its shape during cooking. Look for tofu at your local Asian shop or any grocery store.
• To make this dish gluten-free, substitute soy sauce with gluten-free tamari sauce.
• If you don’t have roasted sesame seeds, you can use Furikake seasoning as an alternative for added flavour.
• For better texture, add the white and green parts of the bok choy at different times while cooking. The white parts need more time to tenderise compared to the green parts, which only need a minute or two to wilt without becoming mushy. If using baby bok choy, you don’t need to separate the white and green parts.
• Avoid overcooking the veggies to keep them crunchy. It’s important for the veggies not to become super soft and mushy. Taste the bok choy after 2-3 minutes of cooking to check the texture.
• Be patient when cooking the tofu and try to roast and brown EACH side. You can use tongs to help flip them individually.
• Serve the stir-fried tofu with white or brown rice on the side for a satisfying meal.
• Store any leftovers in the refrigerator for up to 3 days, ensuring you have a quick and tasty meal option ready to go.

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Easy Stir-Fry Tofu with Bok Choy and Enoki Mushrooms

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

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Ingredients

For the tofu

• 400g firm tofu
• ⅓ cup soy sauce 
• ½ cup cornstarch
• 4 tbsp vegetable oil

For the sauce 

• 5 cups sliced baby bok choy
• 1 cup enoki mushrooms
• 2 large cloves garlic, finely chopped
• 1" ginger, grated
• 1 tbsp chilli oil, homemade or store bought
• ½ tbsp rice vinegar
•  ¾ cup low-sodium vegetable broth or water
• ½ tsp sesame oil
• ½ tsp sesame seeds

method

1. Remove the liquid from the tofu block using a tofu press or by wrapping it tightly in a kitchen towel and placing a heavy pan on top for 30 minutes. You can do this a day ahead.
2. Slice the tofu into ½" slices, then cut each square in half diagonally to make triangles.
3. Put the tofu in a mixing bowl with soy sauce. Turn the tofu carefully a few times to coat it with the soy sauce. 
4. Spread the cornstarch on a shallow dish or plate. Coat the tofu evenly on all sides with cornstarch.
5. Heat oil in a medium-sized frying pan or skillet on medium-high until it shimmers. Pan-fry the tofu on all sides until it's richly browned, about 4 to 5 minutes. Don't overcrowd the pan. Remove the tofu and place it on a clean plate. Repeat with any remaining tofu and set aside.

Make the sauce:

1. Heat the wok on high until very hot. Add 1 tablespoon of oil and heat until it shimmers.
2. Put in the sliced bok choy or greens and stir for a minute. Then, add the mushrooms, garlic, and ginger. Stir briefly to combine.
3. Pour in the water and stir well. Add the soy sauce, chilli oil, rice vinegar, and tofu. Stir carefully to mix everything together.
4. Reduce the heat to medium-low and let it simmer for 1-2 minutes until the sauce slightly thickens.
5. Finish by adding sesame oil and roasted sesame seeds.
6. Serve hot with a side of white or brown rice if desired.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!