The Recipes

Tofu and Bok Choy Stir Fry

I haven't cooked with tofu in a really long time, and I forgot how good it is when it's a little bit crispy and soaking up a yummy sauce.  Don't get me wrong-- no, you carnivores whose cries of outrage I can already hear-- I don't think it comes close to tasting like meat.  I'm not advocating for substituting it for any meat, poultry, or seafood.  But it is good in its own right as long as you don't think you're going to have the same experience as you do with chicken.

Off of my soapbox.  As per usual, I made a little bit extra (doubled the rice and chopped a few extra veggies) so that I could take the leftovers for lunch.

Tofu and Bok Choy Stir Fry


- 1/5 of a package of extra firm tofu
- 1 head of bok choy, chopped into 1-in. pieces
- 4 baby bella or button mushrooms, quartered
- 4 pieces of baby corn
- a few water chestnuts
- 4 cherry tomatoes, quartered
- 1 T. of cornstarch
- 3 T. of soy sauce
- splash rice wine vinegar
- tiny drizzle of sesame oil
- 1 clove garlic, minced
- 1/4-in. piece of ginger, grated
- 1 T. of honey
- handful of cilantro, chopped for garnish
- 1 green onion, chopped for garnish
- Sriracha or Asian hot sauce (optional)
- 1/4 c. brown rice, prepared to package instructions
- salt
- vegetable oil

Start the rice cooking.  Usually, you will need to boil 2.5-3 times as much water as rice.  Bring the water to a boil and season with a pinch of salt.  Add the rice, cover, and reduce to a simmer.  Let the rice cook for 45 minutes, or until all of the liquid is absorbed.  Set the tofu on a few paper towels and cover with a few more.  Set something slightly heavy on top to help the tofu drain.  Go put your things away from work or check emails.  The tofu needs to drain for at least 15 minutes, but you can let it drain for up to 30 while the rice cooks.

Cut the tofu into 1-in. cubes.  Heat 1 T. of vegetable oil in a large skillet or wok.  Add the tofu and let it cook for 8-10 minutes.  Just like any meat, you want to get a nice carmelization on the outside of the tofu.  While it cooks, whisk the cornstarch with an equal amount of water in a small bowl.  Once combined, add in the soy, honey, rice wine vinegar, sesame oil, ginger, and garlic.  Set aside.

Remove the tofu and set aside (or push to the edge of the wok if you're using one).  Next, add the bok choy. Let the pieces cook for 6-7 minutes, or long enough to get a little bit of carmelization on the bok choy as well.  Remove the bok choy and set aside.

Next, add the mushrooms and let them cook for 2 minutes.  Add in the baby corn and water chestnuts and cook for another 2-3 minutes.  Add the tofu and bok choy back into the pan.  Stir to combine, then add in the soy mixture and tomatoes.  Let everything cook together for 2-3 minutes, or until everything is warmed through.

Plate the rice and top with the stir fry.  Finish with the cilantro, green onions, and hot sauce (if you're using it).