This braised tofu and bok choy dish comes together quickly and is perfect for a weekday dinner served over rice or farro. Leftovers also make a nice lunch.
Yield: 4-5 servings
Ingredients
- 1 (16-ounce) package super firm tofu, drained and patted dry
- 2 tablespoons of neutral oil
- 3 cloves garlic, finely chopped
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- Kosher salt and ground black pepper
- 1 large bok choy (1 pound), cut into 2-inch pieces
Sauce
- 1 teaspoon cornstarch
- 1/3 cup coconut aminos
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon red chili flakes, plus more to taste
- 1 scallion, thinly sliced (2 tablespoons)
Preparation
Cut the tofu crosswise into 1/2-inch-thick slices (6 slices), then cut each slice in half lengthwise, then cut those again for approximately 36 pieces.
Heat a skillet over medium-high heat. Once hot, add 1 tablespoon of oil to coat the bottom. Place tofu in a single layer. Season with salt and pepper. Fry tofu for 3-4 minutes or until golden. Flip and fry the other side for 3-4 minutes. Remove tofu from the skillet onto a plate.
In a small bowl mix corn starch with 3 tablespoons of water until smooth, then add coconut aminos, rice wine vinegar, toasted sesame oil, maple syrup, red chili flakes, and scallions. Mix sauce until combined.
Heat the skillet over medium heat. Add another tablespoon of oil. Add garlic and ginger to the skillet and cook for about 10-20 seconds. Add the bok choy and stir-fry for 2-4 minutes or until the greens have wilted but the stems are crisp-tender. Stirring occasionally. Season with salt.
Add tofu back into the skillet. Pour in the sauce and toss to coat the tofu and bok choy. Reduce heat to low and simmer until the sauce thickens, about 2-3 minutes. Serve over jasmine rice and garnish with additional sliced scallions (optional).
Notes
I have made this dish with a variety of different vegetables such as snow peas, broccoli, peppers, mushrooms, and kale.
If you would like a saucier dish, double the sauce ingredients.