Crispy-Edged Tofu with Ginger Broth and Bok Choy
Ingredients
- 14 ouncesextra-firm tofu
- 2 tablespoonsvegetable oil
- 1 ouncefresh ginger
- 3 clovesgarlic
- 4 cupsvegetable broth
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 poundbok choy
- 2 stalksgreen onion
- 1 teaspoonsesame oil
Prep
- 01
Peel and mince 1 ounce fresh ginger (about 1 tablespoon).
- 02
Mince 3 cloves garlic.
- 03
Trim the stem ends from 1 pound bok choy and separate leaves.
- 04
Chop 2 green onion stalks for garnish.
Method
- 01
Press the tofu: wrap the block in a clean kitchen towel and place on a plate. Set another plate on top with a heavy object (canned goods work well). Let sit for 15 minutes to release water.
- 02
Cut the pressed tofu into 1/2-inch cubes.
- 03
Heat the vegetable oil in a large pot over medium-high heat. Once shimmering, add the tofu cubes in a single layer. Resist the urge to stir — let them sit undisturbed for 3 to 4 minutes until the bottoms turn golden brown. Gently stir and cook another 2 to 3 minutes until a few more sides brown. Transfer to a plate.
- 04
In the same pot, add the ginger and garlic. Stir constantly for 30 seconds until fragrant.
- 05
Pour in the vegetable broth, soy sauce, and rice vinegar. Bring to a simmer.
- 06
Add the bok choy, breaking apart the leaves. Simmer for 3 to 4 minutes until the greens are tender but still bright.
- 07
Return the tofu to the pot and simmer for 1 minute to heat through.
- 08
Drizzle with sesame oil and serve in bowls with the broth.
Spice Tips
For warmth, add a pinch of white pepper or a splash of chili oil to your bowl. A thin slice of fresh chili in the broth adds subtle heat without overpowering the delicate flavors.
This recipe introduces the two essential tofu techniques: pressing (removes excess water so it can brown) and not stirring too much (lets you build a golden crust instead of a mushy scramble). The gentle broth keeps everything tender. Serve over steamed rice if you'd like something more filling.