Crispy-Edged Tofu with Mushrooms and Garlic Bok Choy
Ingredients
- 14 ouncesextra-firm tofu
- 3 tablespoonvegetable oil
- 8 ouncecremini mushrooms
- 1 poundbok choy
- 4 clovegarlic
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- ½ cupwater
- 1 teaspooncornstarch
- 1 tablespoonginger (fresh)
- ·salt
- ·black pepper
Prep
- 01
Slice 8 ounces cremini mushrooms into quarters.
- 02
Chop 1 pound bok choy into 2-inch pieces, separating leaves from stems.
- 03
Mince 4 cloves garlic and grate 1 tablespoon fresh ginger.
Method
- 01
Press the tofu: wrap the block in a clean kitchen towel and place on a plate. Set a heavy skillet or cutting board on top with a can or two of beans on it. Let sit for 15 minutes to remove excess moisture.
- 02
Unwrap the tofu and cut into 3/4-inch cubes.
- 03
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 04
Working in batches if needed, add tofu cubes and cook for 4–5 minutes per side, until golden brown on at least two sides. Transfer to a plate. Don't stir too much — let each side sit to develop color.
- 05
Add the remaining 1 tablespoon oil to the same skillet. Add mushrooms and cook for 3–4 minutes, stirring occasionally, until they release liquid and begin to brown. Season with a pinch of salt and pepper.
- 06
Add the garlic and ginger and cook for 1 minute, stirring constantly, until fragrant.
- 07
Add bok choy and cook for 2–3 minutes, stirring, until wilted and tender-crisp.
- 08
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, water, and cornstarch until smooth.
- 09
Pour the sauce into the skillet and stir gently. Add the tofu back in and simmer for 2 minutes, stirring lightly, until the sauce thickens and coats everything. Taste and adjust salt and pepper as needed.
- 10
Transfer to bowls and serve warm.
Spice Tips
For more warmth, add a pinch of white pepper or a few flakes of red pepper to the sauce. A splash of chili oil drizzled on top adds gentle heat and richness. Fresh cilantro or thinly sliced green onion are bright garnishes if you want to layer in more flavor.
Pressing the tofu is the secret to crispy edges and better sauce absorption — don't skip it. Extra-firm or super-firm tofu works best here; silken tofu will fall apart. Leftovers keep refrigerated for 3 days and reheat gently on the stovetop or in the microwave.