Crispy-Edged Tofu with Soy-Ginger Bok Choy
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 1 lbbok choy
- 3 tablespoonvegetable oil
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 2 clovesgarlic
- 1 tablespoonginger
- ½ teaspoonsesame oil
- ¼ cupwater
Prep
- 01
Mince 2 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger (peeled).
- 03
Cut 1 lb bok choy into bite-sized pieces, separating the leafy tops from the thicker stems.
Method
- 01
Press the tofu: wrap the block in paper towels or a clean kitchen towel and set it on a plate. Place another plate on top with a heavy object (canned goods work well) for 15–20 minutes to remove excess water.
- 02
Cut the pressed tofu into 3/4-inch cubes.
- 03
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 04
Once the oil is hot, add the tofu cubes in a single layer (work in batches if needed to avoid crowding). Let them sit undisturbed for 3–4 minutes until the bottom is golden and crispy, then stir and cook another 2 minutes until the edges are browned. Transfer to a plate.
- 05
Add the remaining 1 tablespoon oil to the pan. Add the minced garlic and ginger and cook for 30 seconds until fragrant.
- 06
Add the chopped bok choy and stir-fry for 2–3 minutes until the leaves are tender and the stems are still slightly crisp.
- 07
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and water.
- 08
Return the tofu to the pan, pour in the sauce, and gently toss everything together. Cook for 1 minute until heated through and the sauce coats the tofu and bok choy.
- 09
Serve immediately over rice or noodles.
Spice Tips
For deeper flavor, add 1/2 teaspoon white miso paste to the sauce. For a hint of heat, stir in 1/4 teaspoon red pepper flakes with the garlic and ginger.
Pressing the tofu is the key to crispy edges—don't skip this step. If you don't have a wok, a large non-stick skillet works perfectly.