Tofu And Bok Choy Stir

Jul 03, 2023

Tofu is commonly used as a protein in vegan stir-fries, but it can have a spongy texture that not everyone cares for. Recipe developer Annabelle Randles takes care of this issue with her tofu and bok choy stir-fry recipe by pressing the tofu before cooking in order to remove as much water as possible. "This step not only helps create a better texture," she explains, "but also helps tofu absorb flavors more effectively." Plus, while the tofu presses for 20 minutes, you can use the time efficiently to prep the rest of the ingredients.

Randles calls this stir-fry "a delicious and nutritious meal" and praises the bok choy, noting its "mild, slightly sweet flavor and crisp texture." While she herself makes this recipe using cooked brown rice, she says that white rice would also work if you prefer its taste or appreciate its shorter cook time and longer shelf life.

The stir-fry itself is made of tofu, bok choy, carrot, and bell pepper, plus some cornstarch, a chili pepper, ginger, garlic, and vegetable oil. Additional ingredients for the sauce include chunky peanut butter, lime juice, sesame oil, brown sugar, and tamari. (Randles tells us, "I use tamari because it has a lower sodium content than soy sauce.") Add some brown or white rice, and you'll have a complete meal.

The first step in cooking the tofu is to press it for at least 20 minutes to get the water out. Should you own a dedicated tofu press, then this, of course, would be the perfect time to use it. If not, there's no need to purchase such a gadget just for this recipe. Instead, wrap your tofu in a towel (a clean one, of course), put it on a plate, then put another plate on top and weigh it down with something heavy, Randles instructs.

After you're done pressing the tofu, drain off any water that has accumulated. Cut the block into ¾-inch cubes and toss it with the cornstarch to coat.

While the tofu drains, you can use this time to prep the produce. Slice the chili thinly, then peel the ginger and chop it into matchsticks. Peel and mince the garlic, then take the leaves off the bok choy and wash them. Peel the carrots and cut them into thin strips, then core and seed the pepper and cut it into strips, as well.

Next, stir the peanut butter together with the water, lime juice, tamari, sesame oil, sugar, and garlic. This combination makes the creamy, hearty peanut sauce.

Heat 2 tablespoons of vegetable oil over medium-high heat, then use the hot oil to stir-fry the tofu until golden in color. Take the tofu out of the pan, pour in the rest of the oil, and stir-fry the garlic, ginger, and chili for 30 seconds. Add the vegetables to the pan and stir-fry those for 3-5 minutes or until they become soft. At this point, put the tofu back in the pan and toss everything with ¾ of the peanut sauce.

Divide the rice among dishes and top with heaps of the tofu and vegetable mixture, along with the remaining peanut sauce. If you prefer a more drizzly consistency, feel free to use a little water to thin out the sauce, or simply pass around the tamari bottle and sprinkle it over your stir-fry. Finally, if you'd like a garnish, go to town with the optional sesame seeds, scallions, and lime wedges.