Crispy Tofu Stir-Fry with Bok Choy and Quinoa
Tips for Experienced Cooks
Enhance the crispiness of tofu by pressing it for at least 15 to 30 minutes before cutting and coating with cornstarch. This removes excess moisture leading to a better texture. Experiment with the sauce's sweetness and acidity by adjusting the honey and rice vinegar to taste. Consider adding a splash of chili oil or a few pinches of red pepper flakes to the sauce if you enjoy a spicy kick. Take the opportunity to use this recipe as a base to explore other vegetables you have on hand, making it a versatile dish tailored to your taste and available ingredients.
Step 1: Coat the tofu
Cut the tofu into cubes and toss with cornstarch until evenly coated.
- 1 block of tofu, cut into cubes
- 2 tablespoons cornstarch
Step 2: Cook the tofu
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the coated tofu and cook until crispy and golden brown, flipping occasionally. Remove from the skillet and set aside.
- 1 tablespoon vegetable oil
Step 3: Sauté the aromatics
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger and sauté for a minute until fragrant.
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, minced
Step 4: Cook the vegetables
Add the bok choy, bell pepper, and carrot to the skillet. Cook until the vegetables are tender-crisp, about 5 minutes.
- 1 head bok choy, chopped
- 1 bell pepper, sliced
- 1 carrot, julienned
Step 5: Make the sauce
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and vegetable broth.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/4 cup vegetable broth
Step 6: Combine and finish
Add the cooked quinoa and crispy tofu to the skillet. Pour the sauce over the ingredients and stir to combine everything well. Cook for another 2-3 minutes until heated through and the sauce has thickened slightly.
Step 7: Serve
Serve the stir-fry hot, garnished with chopped green onions and sesame seeds.
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Meat, Eggs, & Dairy
- 1 block firm tofu
Seasonings & Spices
- 4 cloves garlic
- 1 tablespoon ginger
Fresh Produce & Herbs
- 1 bunch bok choy
- 1 red bell pepper red bell pepper
- 1 medium carrot
- 1/4 cup green onions
Pantry Items
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup cooked quinoa
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 cup vegetable broth
- 1/4 cup sesame seeds