Stir Fried Bok Choy and Tofu

Stir Fried Bok Choy and Tofu is a dish made with those two ingredients stir fried together with a sauce flavoured with oyster sauce and soy sauce.


I think I don’t need an explanation on what this dish is as it is one of the most common Asian vegetable dish, it is also my go to vegetable side dish if I am lazy and out of ideas. It’s quite simple to make and you don’t need a MasterChef to prepare this, with today’s easy access to already deep fried tofu all you need is your greens and some seasonings to cook this. As the name suggest, Stir Fried Bok Choy and Tofu is a dish made with those two ingredients stir fried together with a sauce flavoured with oyster sauce and soy sauce.

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Stir Fried Bok Choy and Tofu 1

Stir Fried Bok Choy and Tofu

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Stir Fried Bok Choy and Tofu is a dish made with those two ingredients stir fried together with a sauce flavoured with oyster sauce and soy sauce.


Scale

Ingredients

  • 2 bunches bok choy, cleaned and trimmed
  • 12 pcs small blocks fried tofu
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 cup vegetable or chicken stock
  • 2 tbsp corn-starch
  • 1 tsp sugar
  • 4 cloves garlic, minced
  • 1 thumb sized ginger, minced
  • 1 shallot, minced
  • fish sauce or sea salt
  • ground white pepper
  • sesame oil
  • oil

Instructions

  1. In a bowl combine together oyster sauce, soy sauce, sugar, vegetable or chicken stock and corn-starch, mix well then set aside.
  2. Place wok in stove top over high heat, add oil then gently pan fry the tofu. Remove tofu then set it aside.
  3. Add and sauté shallot, garlic and ginger
  4. Add the tofu back together with the bok choy, stir fry for 30 seconds on high heat.
  5. Pour the prepared sauce, bring it to a boil and let it thicken.
  6. Drizzle some sesame oil on top, season with fish sauce and ground white pepper then serve.

 


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3 Responses

  1. Michelle says:

    Ubiquitous for good reason!

  2. Terrific and easy. I made this as written, just added sliced onion and used sliced portabella mushrooms in place of shiitakes. The sauce was perfect; not too runny and not too thick. I loved this with the tofu, but if you have meat-lovers, you could easily used chicken or pork or fish instead. Happy Chinese New Year! Thanks for sharing!

  3. mjskitchen says:

    I’ve become a huge bok choy fan and my local market always has organic baby bok choy. This is going to make a wonderful meatless dish for us this week. thanks Raymund!

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