Crispy Tofu Stir Fry Bok Choy (Printable)

Golden tofu with tender bok choy, bell pepper, and carrot in a savory garlic-ginger sauce.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp sea salt
04 - 2 tbsp neutral oil (canola or grapeseed)

→ Vegetables

05 - 10 oz baby bok choy, halved lengthwise
06 - 1 red bell pepper, thinly sliced
07 - 1 carrot, julienned
08 - 3 spring onions, sliced (reserve green tops for garnish)

→ Sauce

09 - 3 tbsp soy sauce (use tamari for gluten-free)
10 - 2 tbsp water
11 - 1 tbsp maple syrup or agave nectar
12 - 2 tsp toasted sesame oil
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, grated
15 - 1 tsp rice vinegar
16 - ½ tsp chili flakes (optional)

→ Garnish

17 - 1 tbsp toasted sesame seeds
18 - Reserved spring onion greens

# How to Make It:

01 - Toss tofu cubes with cornstarch and sea salt in a bowl until evenly coated.
02 - Heat 2 tablespoons of neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook for 8 to 10 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from pan and set aside.
03 - In the same pan, add a splash of oil if needed. Sauté garlic, ginger, and white parts of spring onions for 1 minute until fragrant.
04 - Add bell pepper and carrot; stir-fry for 2 to 3 minutes until just tender.
05 - Stir in bok choy and cook for 2 more minutes until greens wilt but stems remain crisp.
06 - Whisk together soy sauce, water, maple syrup, toasted sesame oil, rice vinegar, and chili flakes in a small bowl.
07 - Return tofu to the pan and pour sauce over ingredients. Toss to coat and cook for 1 to 2 minutes until heated through and sauce thickens slightly.
08 - Remove from heat. Garnish with toasted sesame seeds and reserved spring onion greens. Serve immediately, preferably over rice or noodles.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy without deep frying, which means less mess and less oil.
  • Everything comes together in one pan, so cleanup is quick and you're not left with a pile of dishes.
  • The garlic-ginger sauce is simple but packs so much flavor that even picky eaters come back for seconds.
  • You can swap in whatever vegetables you have on hand, making it endlessly adaptable to what's in your fridge.
02 -
  • Pressing the tofu for at least 15 minutes is non-negotiable; I once skipped it to save time and ended up with mushy, watery cubes that barely crisped.
  • Don't overcrowd the pan when cooking the tofu, or it will steam instead of crisp; work in batches if you need to.
  • Add the bok choy last because it wilts fast, and overcooked greens turn slimy and lose their vibrant color.
03 -
  • For an even crispier crust, freeze the pressed tofu for a few hours before cooking; it changes the texture and helps it absorb less oil.
  • Toast your sesame seeds in a dry pan until they're fragrant and golden; it only takes a minute but makes a huge difference in flavor.
  • If you're gluten-free, swap regular soy sauce for tamari and double-check that your cornstarch is certified gluten-free.

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