Bok Choy with Crispy Tofu
If you don't think you like tofu, bet. Because this one is objectively delicious and truly special.
Ingredients
- 8-10 baby boy choy washed, cut in half
- 1 lb firm tofu patted dry, cut into large cubes
- 1 1/2 cup scallions or yellow chives rough chopped
- sesame seeds to finish
- frying oil
For the sauce
- 2 tbsp chopped garlic
- 1 tbsp minced ginger
- 1 tbsp tamari low sodium preferred
- 1 tbsp oyster sauce gluten free options available
- 3 tbsp hoisin sauce gluten free options available
- 1 tsp sesame oil
- 1 thai chili optional, finely chopped
Instructions
- Add your frying oil to a wok or frying pan, about 1/2-1in deep. Heat on medium.
- In batches, fry the tofu on all sides. Place on a cooling rack over paper towel to drain.
- Remove all but 2 tbsp of the frying oil. Put the pan back over medium high heat and stir fry the bok choy for 1-2 minutes, tossing constantly. Add the chives/scallions and cook another 1-2 minutes. Add in the fried tofu and the sauce, and toss to coat.
- Serve warm as a side or main dish, topped with sesame seeds to finish.