Chef Marco
If you’re looking for a quick, delicious, and healthy dish to serve at home, look no further than this Garlic Tofu Stir-Fry with Bok Choy and Rice. It combines the delightful crunch of fresh vegetables with crispy tofu and a savory sauce, bringing together flavors that are sure to satisfy any palate. Plus, it’s a great way to incorporate more plant-based meals into your diet!
why make this recipe
This recipe is not just easy to make, but it’s also incredibly nourishing. Tofu is a fantastic source of protein, especially for those on a vegetarian or vegan diet. Bok choy and colorful veggies add essential vitamins and minerals, making this dish a powerhouse of nutrients. Moreover, cooking at home allows you to control the ingredients, ensuring a healthier meal without any hidden additives. Enjoying a homemade stir-fry is also a fun way to experiment with flavors and textures!
how to make Garlic Tofu Stir-Fry with Bok Choy and Rice
Ingredients:
- 1 block firm tofu, pressed and cut into cubes
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 4 cups bok choy, chopped
- 1 red bell pepper, sliced
- 1/2 cup sliced carrots
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp hoisin sauce (optional for sweetness)
- 1/4 cup vegetable broth or water
- 2 tbsp sesame seeds (optional)
- 2 green onions, sliced
- 2 cups cooked rice (white, brown, or jasmine rice)
Directions:
- Prepare the Tofu: Press the tofu to remove excess water, then cut it into cubes. Toss the tofu cubes in cornstarch, salt, and pepper until evenly coated.
- Cook the Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5–7 minutes, flipping occasionally until all sides are golden brown and crispy. Remove from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add vegetable oil and heat over medium-high. Add the garlic and ginger and sauté for 1–2 minutes until fragrant. Add the bok choy, bell pepper, and carrots, and stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
- Add Sauce and Combine: Add the soy sauce, rice vinegar, sesame oil, hoisin sauce, and vegetable broth to the pan. Stir to combine and cook for another 1–2 minutes until everything is coated in the sauce.
- Add the Tofu: Return the crispy tofu to the pan and gently toss everything together to combine. Cook for another 1–2 minutes until the tofu is heated through.
- Serve: Serve the garlic tofu stir-fry over a bed of cooked rice. Garnish with sesame seeds and sliced green onions.
how to serve Garlic Tofu Stir-Fry with Bok Choy and Rice
To serve this delightful dish, place a generous portion of the stir-fry on a plate and create a nice bed of rice underneath. Top it off with any remaining sesame seeds and chopped green onions for an extra pop of flavor and color. Pair this dish with a side of steamed dumplings or a simple cucumber salad for a complete meal!
how to store Garlic Tofu Stir-Fry with Bok Choy and Rice
If you have leftovers, store the garlic tofu stir-fry in an airtight container in the refrigerator for up to 3 days. To maintain the crispy texture of the tofu, it’s best to reheat the stir-fry in a skillet rather than the microwave, adding a splash of water or broth to prevent it from drying out.
tips to make Garlic Tofu Stir-Fry with Bok Choy and Rice
- Ensure you press the tofu to remove as much moisture as possible. This will help achieve that crispy texture.
- Feel free to experiment with your favorite vegetables! Broccoli, snap peas, or bell peppers work great too.
- For a spicier kick, consider adding a dash of sriracha or red pepper flakes while cooking.
variation
You can turn this recipe into a complete meal by adding protein-packed edamame or crunchy cashews. If you prefer a different flavor profile, try swapping the soy sauce for tamari to make it gluten-free or add a splash of lime juice for a zesty twist.
FAQs
1. Can I replace tofu with another protein?
Yes! You can substitute tofu with tempeh, seitan, or even chicken or shrimp if you’re not sticking to a plant-based diet.
2. Can I freeze the stir-fry?
It’s best to only freeze the cooked rice, as the tofu and vegetables can lose their texture when thawed.
3. What can I use instead of bok choy?
If bok choy isn’t available, spinach, kale, or even cabbage make excellent substitutes in this stir-fry.
A Healthy and Flavorful Dish
Description
A quick and delicious Garlic Tofu Stir-Fry with Bok Choy and Rice that combines crispy tofu with fresh vegetables in a savory sauce, perfect for a nourishing meal.
Ingredients
Instructions
- Press the tofu to remove excess water, then cut it into cubes. Toss the tofu cubes in cornstarch, salt, and pepper until evenly coated.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5–7 minutes, flipping occasionally until all sides are golden brown and crispy. Remove from the pan and set aside.
- In the same skillet, add 1 tbsp vegetable oil and heat over medium-high. Add the garlic and ginger and sauté for 1–2 minutes until fragrant. Add the bok choy, bell pepper, and carrots, and stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
- Add the soy sauce, rice vinegar, sesame oil, hoisin sauce, and vegetable broth to the pan. Stir to combine and cook for another 1–2 minutes until everything is coated in the sauce.
- Return the crispy tofu to the pan and gently toss everything together to combine. Cook for another 1–2 minutes until the tofu is heated through.
- Serve the garlic tofu stir-fry over a bed of cooked rice. Garnish with sesame seeds and sliced green onions.
Notes
- For best results, ensure tofu is pressed well before cooking to maintain crispness.
