Sesame Ginger Tofu Stir-Fry with Jasmine Rice and Steamed Bok Choy
Tips for Experienced Cooks
Explore variations in the sauce by adjusting the soy sauce to rice vinegar ratio or by adding a bit of chili oil for a spicy kick. Consider pressing the tofu for 15-30 minutes before cubing to remove extra moisture for a crispier texture. When cooking the tofu, try using a cast-iron skillet for an even, golden crust. Experiment with adding other vegetables like sliced bell peppers or snow peas to the stir-fry for added crunch and color.
Step 1: Prepare the tofu
Cut the tofu into cubes and set aside.
- 1 block of firm tofu, cubed
Step 2: Make the sauce
In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the sauce.
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
Step 3: Make the cornstarch slurry
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
- 1 tablespoon cornstarch
- 2 tablespoons water
Step 4: Cook the tofu
Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides.
- 2 tablespoons vegetable oil
- Tofu cubes from Step 1
Step 5: Finish the stir-fry
Pour the sauce from Step 2 over the cooked tofu and stir gently. Add the cornstarch slurry from Step 3 to the skillet and stir until the sauce thickens.
- Sauce from Step 2
- Cornstarch slurry from Step 3
Step 6: Steam the bok choy
In a separate pot, steam the halved baby bok choy until tender.
- 1 lb baby bok choy, halved
Step 7: Serve the dish
Serve the sesame ginger tofu stir-fry over cooked jasmine rice, with the steamed bok choy on the side. Garnish with sesame seeds and sliced green onions. Season with salt and pepper to taste.
- Cooked jasmine rice
- Sesame seeds
- Sliced green onions
- Salt and pepper to taste
Meat, Eggs, & Dairy
- 1 block extra-firm tofu
Fresh Produce & Herbs
- 4 whole baby bok choy
- 2 whole green onion
Pantry Items
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 4 cups cooked jasmine rice
- 1 tablespoon sesame seeds
Seasonings & Spices
- 1 tablespoon grated ginger
- 2 cloves garlic
- 1 pinch salt
- 1 pinch pepper
