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