Bok Choy Tofu Stir Fry
Servings: 2 side dishes
Calories: 157kcal
Bok Choy Tofu Stir Fry is my weeknight staple when I'm short on time but still want something healthy. Bok choy is tossed in a hot wok with chewy, savoury tofu.
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Equipment
- Wok or skillet with high sides (I recommend a flat-bottomed wok like this one if you don't have a gas stove)
- Metal spatula
Ingredients
- 1 tbsp sesame oil
- 12 oz bok choy (around 3/4 lbs)
- 2 squares marinated tofu (around 1/2 lb)
- 1 inch ginger
- 2 cloves garlic
- ½ tbsp mushroom bouillon powder
Instructions
- Use a mortar and pestle to mash 1 inch ginger and 2 cloves garlic into a fine paste. Alternatively, use a microplane to grate them really fine.
- Roughly chop 12 oz bok choy into bite-sized pieces (around 2-inch segments) and thinly slice 2 squares marinated tofu (the thinner the better).
- Bring a wok or deep skillet to medium-high heat and drizzle in 1 tbsp sesame oil.
- Add the ginger-garlic paste and let sizzle until starting to turn golden at the edges.
- Throw in the chopped bok choy and cook until glistening and beginning to soften. Make sure to scrape the bottom of the wok with your spatula to bring up any stuck bits of ginger and garlic (you don't want them to burn).
- Add the sliced tofu and stir fry for another minute or so. You just need to warm the tofu through since it's already cooked.
- Add 1/2 tbsp mushroom bouillon powder and toss until it's mixed evenly with the tofu and greens. The stir fry is ready when the bok choy is deep vibrant green and slightly wilted. Plate immediately and serve!
Nutrition
Calories: 157kcal | Carbohydrates: 8g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 512mg | Potassium: 634mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7600IU | Vitamin C: 78mg | Calcium: 220mg | Iron: 3mg