Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, chinese stir-fry tofu bokchoy. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chinese Stir-Fry Tofu Bokchoy is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chinese Stir-Fry Tofu Bokchoy is something that I have loved my entire life. They are nice and they look fantastic.
Sichuan peppers add bold flavor to this tasty bok choy tofu stir-fry! You can use either regular or "baby" bok choy for this recipe. If you have a hard time finding bok choy, substitute Chinese cabbage (sometimes called Napa cabbage).
To get started with this recipe, we must first prepare a few ingredients. You can cook chinese stir-fry tofu bokchoy using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chinese Stir-Fry Tofu Bokchoy:
- Get 1-2 Firm/hard tofu
- Get Bunch bok choy
- Prepare 1 tbsp cooking oil
- Make ready 1 tbsp minced garlic
- Take 4 thin slices of ginger - julienned
- Get Dash ground white pepper
- Get 1 tbsp mushroom or oyster sauce
- Take To taste chicken stock granules
- Get 2 tsp sesame oil
For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Heat sesame oil in a wok and add salt and pepper. Add tofu and sear for approx. Unlike my previous post on bok choy stir fry where the bok choy is blanched, this recipe requires a bit more practice to master.
Instructions to make Chinese Stir-Fry Tofu Bokchoy:
- Thumb rules when Stir-Frying vegies 1. Heat Wok & Cooking oil well. 2. Use HIGH HEAT. 3. Prepare everything ready at your station so you dont have to run here and there looking for everything you need because frying with high heat you might over cook your dish. 3. Add sesame oil last.
- Prepare all ingredients ready. Half the tofu if its thick then cut into equal cube. Not too small as tofu can break easily. Clean bok choy before Cutting.
- Heat oil in a wok over high heat. Use Enough oil to few seconds sauté garlic and julienned ginger. Then add cubed tofu right away. Stir one or two times then Let it sit for a minute to lighly brown sides of the cubed tofu before turning it again. Sprinkle a dash of ground white pepper. Stir.
- Add bok choy. Stir fast. Season with mushroom or oyster sauce. Taste. Add chicken stock granules if necessary. Stir fast again, turn off the heat right away a minute or two after that. Avoid over cook your vegies. Add sesame oil now and stir (mix well) before plating. Note: Sesame oil can be added to your dish before or after the heat is off - just before plating.
Here, the bok choy is going straight into the frying pan, so timing is crucial. Green tea goes well with this stir-fry. Try chopping a medium head of Chinese (napa) cabbage to use in place ot the bok choy. This super-savory tofu and mushroom stir-fry is a flavor-packed vegetarian Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients Couldn't resist adding bok choy and some baby spinach. Bok Choy is one kind of Chinese cabbage.
So that is going to wrap this up with this special food chinese stir-fry tofu bokchoy recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
