Garlic Bok Choy Tofu Stir-Fry for Rice Bowls
Cook garlic bok choy tofu stir-fry with firm tofu, pak choi, soy sauce, ginger, cornstarch, and vegetarian oyster sauce alternatives.
vegetarian mushroom oyster sauce or oyster sauce: 1 tbsp (optional).
Pat tofu dry, cut into cubes, and toss lightly with cornstarch.
Cook tofu in a hot skillet until golden on a few sides, then move it to a plate.
Stir-fry bok choy stems first with garlic and ginger, then add leaves so they wilt but stay green.
Return tofu with soy sauce, mushroom oyster sauce if using, sesame oil, and a splash of water. Toss gently.
Baby bok choy, pak choi, and larger bok choy all work; separate stems and leaves for even cooking.
Firm or extra-firm tofu is easiest for beginners because it browns without breaking as easily.
Vegetarian mushroom oyster sauce gives the best meat-free savory depth.
Use spinach, napa cabbage, green cabbage, or broccoli instead of bok choy.
Use hoisin plus soy sauce if vegetarian mushroom oyster sauce is unavailable.
Use mushrooms instead of tofu if you want a vegetable-only side.
Bok choy: Pak choi, Baby bok choy, Spinach or green cabbage. Cook stems before leaves. Spinach cooks much faster and should be added at the end.
Firm tofu: Extra-firm tofu, Smoked tofu, Mushrooms. Pat tofu dry before browning. Smoked tofu is firmer and needs less cooking time.
Vegetarian mushroom oyster sauce: Regular oyster sauce, Hoisin plus soy sauce, Extra soy sauce with sugar. Use vegetarian mushroom oyster sauce for a meat-free dish with the most rounded flavor.
Yes. Add spinach at the end because it wilts much faster than bok choy stems.
It can be vegan if you use vegetarian mushroom oyster sauce or replace oyster sauce with soy sauce and a little hoisin.
Pat it dry, use a hot nonstick or well-seasoned pan, and let each side brown before turning.