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Tofu and Bok Choy Stir Fry

Recipe by Connie Veneracion
Oyster 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.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 2 people
Tofu and bok choy stir fry with ginger and garlic



  • 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


  • 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.
    Deep frying 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.
    Sauteeing shallot, ginger and garlic
  • Turn up the heat and add the bok choy stalks. Stir fry for a minute or just until starting to soften.
    Adding bok choy to sauteed shallot, ginger and garlic
  • Add the bok choy leaves and the fried tofu, and stir fry for about thirty seconds.
    Adding fried to fu to bok choy in wok and pouring in the sauce
  • 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.
    Tofu and bok choy stir fry with sticky sauce
  • Taste your tofu and bok choy stir fry. Adjust the seasonings, if needed, and serve immediately.
Keyword Bok choy, Stir Fry, Tofu