Tofu Stir-fry With Bok Choy |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I created this recipe in my attempt to give tofu another chance. I basically took what I had on hand and added my favorite stir-fry veggies and seasonings...and VOILA!!! Tofu comes to life in this colorful stir-fry. Great served with sticky rice. Ingredients:
1 (16 ounce) package firm tofu, drained and cut into 1 inch squares (i used nasoya) |
1/4 cup soy sauce, divided |
1 teaspoon sesame oil |
3 -4 scallions, sliced |
3 -4 cloves garlic, minced |
1 teaspoon ground ginger |
2 tablespoons oyster sauce |
1/2 cup chicken broth or 1/2 cup vegetable broth |
2 tablespoons mirin |
1/2 teaspoon ground black pepper |
2 lbs bok choy, sliced |
8 ounces fresh snow peas, halved if desired |
1/2 cup red bell pepper, slices |
1 (15 ounce) can baby corn, drained (nuggets) |
1 teaspoon cornstarch |
2 tablespoons water |
Directions:
1. Sprinkle tofu with 2 tablespoons of soy sauce and a shake of garlic powder and black pepper if desired.
2. In large skillet or wok, over medium heat, add 1 teaspoons sesame oil and 1/4 cup broth.
3. Add half of scallions, half of garlic and cubed tofu.
4. Cook, stirring occasionally, until tofu is heated through and begins to color.
5. Remove tofu and broth to bowl and keep warm.
6. In skillet, add remaining soy sauce, broth, scallions, garlic, ginger, oyster sauce, Mirin, and black pepper and mix until combined.
7. Add all remaining ingredients except for cornstarch and water.
8. Stir fry until veggies are crisp tender, about 3-5 minute.
9. Mix cornstarch with water in small bowl and add to skillet.
10. Add tofu back to skillet and heat through until boiling and sauce is thickened, about 3 minute.
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