Sweet and Spicy Tofu Stir-Fry with Garlic Bok Choy and Quinoa
Tips for Experienced Cooks
When pressing tofu, consider wrapping it in a clean kitchen towel and placing a heavy object on top for at least 30 minutes to drain as much moisture as possible. This will help achieve a more satisfying texture and allow the tofu to better absorb the sauce. Additionally, consider toasting the quinoa before cooking it to enhance its nutty flavor and texture. For the bok choy, adding a splash of sesame oil and a sprinkle of sesame seeds can elevate the dish with a subtle, nutty flavor.
Step 1: Press and Cut the Tofu
Press the tofu to remove excess moisture, then cut it into cubes.
- 1 block of firm or extra-firm tofu
Step 2: Make the Sauce
In a small bowl, whisk together the soy sauce, sriracha sauce, maple syrup, rice vinegar, minced garlic, and grated ginger.
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic (minced)
- 1 tablespoon grated ginger
Step 3: Cook the Tofu
In a large skillet, heat vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Reduce the heat to medium, then add the sauce mixture to the skillet. Cook for another 2-3 minutes, stirring frequently, until the tofu is coated in the sauce.
- 2 tablespoons vegetable oil
- Tofu cubes from Step 1
- Sauce from Step 2
Step 4: Cook the Bok Choy
In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced bok choy and cook for 2-3 minutes, until wilted.
- 1 tablespoon vegetable oil
- 1 bunch bok choy, sliced
Step 5: Serve
Serve the tofu stir-fry over a bed of cooked quinoa and top with the garlic bok choy. Season with salt and pepper to taste.
- Cooked quinoa
- Tofu stir-fry from Step 3
- Bok choy from Step 4
- Salt and pepper to taste
Meat, Eggs, & Dairy
- 1 block tofu
Fresh Produce & Herbs
- 4 heads bok choy
Seasonings & Spices
- 2 cloves garlic
- 1 tablespoon ginger
- to taste salt
- to taste pepper
Pantry Items
- 1 cup cooked quinoa
- 2 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil