Bok Choy with Crispy Tofu | Chris Cooks

Unfortunately for tofu, it gets a bad rap and I'm willing to bet you've tasted some mediocre tofu before! Most don't know that tofu can actually be delicious if it's prepared properly and bonus points if it's crispy tofu! I'm sharing my favorite way to make and eat tofu. Spoiler alert: it's delicious.

I like my tofu crispy on the outside, and packed with asian-inspired flavors. Of course this tofu dish wouldn't be complete without its lesser known friend, bok choy–an underrated leafy green.

This simple stir fry makes for a quick dinner, or whip it up as a side for all I care! Hope you like it.

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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.