Stir-Fried Bok Choy with Tofu
Stir-Fried Bok Choy with Tofu requires roughly 20 minutes from start to finish. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $5.72 per serving. This main course has 395 calories, 35g of protein, and 15g of fat per serving. Head to the store and pick up vegetable oil, cornstarch, tofu, and a few other things to make it today. It is brought to you by Betty Crocker. 9 people found this recipe to be tasty and satisfying. With a spoonacular score of 97%, this dish is great. Similar recipes include Stir-Fried Tofu with Bok Choy, Stir-fried Bok Choy And Mizuna With Tofu, and Stir-Fried Bok Choy and Mizuna with Tofu.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
8 large bok choy stalks
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon salt
3 shallots
1 package (14 ounces) firm tofu
2 tablespoons vegetable oil
Equipment:
frying pan
wok
Cooking instruction summary:
1 Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices. 2 Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok. 3 Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.
Step by step:
1. 1
2. Remove leaves from bok choy stems.
3. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems).
4. Cut tofu into 1/4-inch slices. Coat tofu with cornstarch.
5. Cut shallots into thin slices.
6. 2
7. Heat wok or 12-inch skillet over high heat.
8. Add 2 tablespoons vegetable oil; rotate wok to coat side.
9. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok.
10. Add oyster sauce; toss until tofu is evenly coated.
11. Remove tofu from wok.
12. 3
13. Heat wok over high heat.
14. Add 2 tablespoons vegetable oil; rotate wok to coat side.
15. Add shallots; stir-fry 30 seconds.
16. Add bok choy stems and salt; stir-fry 1 minute.
17. Add tofu and bok choy leaves; cover and cook 1 minute.
Nutrition Information:
covered percent of daily need
