Tofu and Bok Choy Stir Fry
Recipe byOyster sauce is what gives the sauce a rich flavor. A little tapioca starch makes the sauce sticky and gives the tofu and bok choy a glossy sheen after cooking.
Ingredients
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- ½ teaspoon sesame seed oil
- 6 tablespoons broth vegetable broth or chicken broth are recommended
- 1 teaspoon tapioca starch or corn starch or potato starch
Instructions
- Place the tofu between stacks of paper towels and weigh down with a plate to remove excess water.
- Meanwhile, peel and thinly slice the shallot, peel and chop the garlic, and peel and slice the ginger.
- Rinse the bok choy well then cut into two-inch pieces, separating the stalks from the leaves.
- Cut the tofu into bite-size pieces.
- In a pan, heat enough cooking oil to reach a depth of at least two inches.
- Deep fry the tofu until golden and crisp.
- Scoop out the tofu and dump into a strainer.
- Heat two tablespoons cooking oil in a wok or frying pan.
- Saute the shallot, garlic and ginger with salt and pepper for a minute or so.
- Turn up the heat and add the bok choy stalks. Stir fry for a minute or just until starting to soften.
- Add the bok choy leaves and the fried tofu, and stir fry for about thirty seconds.
- Whisk together all the ingredients for the sauce and pour over the tofu and bok choy.
- Cook, stirring occasionally, until the sauce is thick and clear.
- Taste your tofu and bok choy stir fry. Adjust the seasonings, if needed, and serve immediately.