Thai Tofu With Bok Choy
This vibrant Thai-inspired dish balances sweet, spicy, and savory notes with a satisfying contrast of textures. Crispy cubes of tofu soak up a glossy sauce of oyster and fish sauce, brown sugar, and chili paste, while tender bok choy adds a fresh, slightly bitter crunch. The dish comes together quickly in a hot wok, making it a weeknight-friendly way to bring bold Southeast Asian flavors to the table. With its glossy sheen and aromatic depth, it’s a dish that proves plant-based meals can be just as crave-worthy as their meaty counterparts.
Ingredients
- bok choy1.0 large head
- brown sugar2.0 teaspoons
- carrots1.0 c
- chili paste2.0 teaspoons
- corn starch1.0 teaspoon
- block extra tofu12.0 ounce
- fish sauce1.0 T
- oyster sauce3.0 tablespoons
- sesame oil2.0 tablespoons
- soy sauce2.0 tablespoons
Nutrition
Directions
- 1
Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- 2
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, chili paste, and cornstarch until smooth.
- 3
Heat sesame oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
- 4
Remove tofu from the wok and set aside. In the same wok, add shredded carrots and sliced bok choy (separate stems and leaves). Stir-fry stems for 2 minutes, then add leaves and cook for 1 minute more.
- 5
Return tofu to the wok. Pour the sauce mixture over the tofu and vegetables. Stir-fry for 2-3 minutes until sauce thickens and coats everything evenly.
- 6
Taste and adjust seasoning with extra soy sauce or chili paste if desired. Serve immediately over steamed jasmine rice.
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