Crispy Tofu & Ginger Rice with Bok Choy
Ingredients
- 14 ouncesextra-firm tofu
- 1½ cupsjasmine rice
- 3 cupswater
- 1 poundbok choy
- 2 tablespoonsfresh ginger
- 3 clovesgarlic
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 4 tablespoonsneutral oil
- 1 teaspoonsesame oil
- 2 stalksscallions
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 2 scallions.
Method
- 01
Bring 3 cups water to a boil in a pot. Add 1 1/2 cups jasmine rice and a pinch of salt. Reduce to a simmer, cover, and cook for 15 minutes until tender and water is absorbed. Remove from heat and let sit covered.
- 02
While rice cooks, press the tofu block between paper towels under a heavy skillet for 5 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 03
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer. Let sit undisturbed for 3–4 minutes until golden on one side, then stir gently and cook another 2–3 minutes until a few more sides are crispy. Transfer to a plate.
- 04
Add remaining 2 tablespoons oil to the skillet. Add minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
- 05
Add bok choy, cut into 2-inch pieces. Toss to coat, then cook for 3–4 minutes until stems are tender-crisp and leaves are wilted.
- 06
Return tofu to the skillet. Pour in 3 tablespoons soy sauce and 1 tablespoon rice vinegar. Toss everything gently to coat and warm through, about 1 minute. Drizzle with 1 teaspoon sesame oil.
- 07
Serve tofu mixture over jasmine rice, scattered with sliced scallions.
Spice Tips
For warmth and depth, stir in 1/4 teaspoon white pepper or a pinch of cayenne into the ginger-garlic mixture. A splash of chili oil drizzled on top adds heat and richness. Fresh cilantro or a squeeze of lime brightens the finished dish.
The tofu keeps best refrigerated in an airtight container for up to 3 days; gently reheat in a skillet or microwave. For a protein boost, add a fried or soft-boiled egg on top.