This baby bok choy tofu stir fry with red pepper is a hearty, healthy meal filled with protein and antioxidants.
Quick! Get Your Baby Bok Choy at the Farmer’s Market
The farmer’s markets are opening up this month, so this weekend we walked over to check out all the booths stocked with in-season fruits and veggies. I was immediately drawn to the fresh green leafy baby bok choy at one of my favorite vendors. I love adding bok choy to simple stir-fry dishes.
It Tastes Good in a Green Smoothie, Too
In addition to stir-fries, when I have it on hand, I’ll bok choy it into a green smoothie for an extra healthy boost.
Why is baby bok choy so tasty? First of all, it’s tender and has a very mild flavor. I think it tastes as good or better than spinach.
Why is Baby Bok Choy So Healthy?
Most people don’t think about bok choy when they’re thinking about raw salads, but they should. It has a very mild flavor, it’s crunchy, and it’s high in nutrients, including:
- Vitamin A
- Vitamin C
- Vitamin K
- Vitamins B1, B2, B3, B6
How is Baby Bok Choy Different from Normal Bok Choy?
Bok choy and baby bok choy are really the same vegetables. The only difference is baby bok choy is harvested earlier, so the leaves are smaller and more tender. Baby bok choy has a sweeter and more mild flavor than full-grown bok choy. The mature version has a more mustardy flavor. If you can’t find the baby, use the grown-up. Not bad if you’re a mustard fan!
Here’s My Tasty Bok Choy, Tofu Stir Fry
For a weeknight dinner, combine these easy-to-find vegetables: Baby bok choy, of course, white button mushrooms, sweet red pepper, and sweet onion. Toss these ingredients together with a light, simple sauce, and add tofu and peanuts for extra protein.
(You can add whatever protein wish — chicken would taste great, but we’re doing the vegan version here.)
Plated over fluffy white rice and topped with crushed peanuts and a drizzle of chili sauce and this is a can’t miss dish. Enjoy!Print
Bok Choy, Tofu Stir Fry With Red Pepper
- Total Time: 35 minutes
- Yield: 4 1x
This baby bok choy, tofu stir fry is a weekly healthy go-to.
- 2 T oyster sauce
- 2 T. soy sauce
- 2 T. rice vinegar
- 1 T. chili oil
- 2 t. brown sugar
- 1 t. black pepper
- 1 package firm tofu cut into 1/2” squares
- 1 lb. baby bok choy (see “How to stir fry bok choy” below), chopped lengthwise
- 1/2 medium sweet onion, sliced thin
- 1/2 medium red pepper, cubed
- 1 8 oz. package white mushrooms, cut into 1/4 ” slices
- 3 cups cooked white rice
- 2 T. chopped peanuts plus more for garnish
- 2 scallions, thinly sliced
- 2 T vegetable oil
Prepare the sauce
Combine all the ingredients in a small bowl and whisk together. Set aside.
Prepare the stir fry ingredients
Cut the tofu into 1/2″ squares; use a paper towel or cloth to blot dry the tofu.
Heat the vegetable oil in a large frying pan or wok. When the oil starts to glisten, add the tofu and sear until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add onion and saute until soft but not brown, about 4 minutes. Add the other ingredients and saute until soft.
Add the sauce to the pan, stirring into the ingredients until well incorporated, about 1 minute. Add the tofu and peanuts and lightly stir, heat for another 3 minutes until the sauce is well distributed.
Divide the rice among your dishes (two to four, depending on how hungry you are!) and top with the stir-fry. Top with crushed peanuts and a dollop of your favorite chili crunch condiment or sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Keywords: tofu and bok choy stir-fry, tofu and bok choy recipe, vegetarian bok choy recipe, vegan bok choy stir fry, vegan recipes with bok choy
Bonus: How to Stir Fry Bok Choy
Chop the bottom of the bok choy first and rinse them under cold water. Take the leaves apart and wash/scrub the bottom of the stalks. Most of the dirt collects at the bottom. Here are the steps to cut your bok choy:
- Cut the bok choy in half lengthwise vertically
- Slice the bok choy at an angle into 1″ pieces
- Rinse them again under cold water
- Drain and pat dry or place the leaves into a salad spinner until dry.
Now you’re ready to add the bok choy to the wok with the other ingredients and stir fry!
Please note: Nutrition facts and calories per serving are approximate.
© Photos/Health Food Radar
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