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Tofu and Veggie Stir Fry

Jen Paleracio
Tofu and Veggie Stir Fry is perfect for a quick and easy meal. With the combination of tender bok choy (veggies), crispy tofu, and savory sauce, this dish is sure to satisfy your taste buds and leave you feeling satisfied.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese, Filipino, Japanese

Equipment

  • Wok or wide pan
  • Wooden spoon
  • Tongs
  • Nonstick skillet or cast-iron skillet for frying the tofu

Ingredients
  

FOR THE TOFU

  • 1 lb. extra firm tofu
  • 1/2 cup cornstarch
  • oil for frying

FOR THE SAUCE

  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

THE VEGETABLES

  • 4-5 heads of baby bok choy
  • 1 cup shredded carrot
  • 1 cup sliced asparagus
  • 1 cup broccoli florets
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 tablespoons vegetable oil

Instructions
 

FOR THE TOFU

  • Drain the tofu and pat dry with a paper towel. Cut the tofu into bite-sized cubes and toss with cornstarch until coated.
  • Heat the oil in a large skillet over medium-high heat. Add the tofu and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Remove the tofu from the skillet and set aside.

FOR THE SAUCE

  • In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, red chili flakes, sesame oil, and cornstarch.

STIR FRY

  • Heat a wok with oil over medium-high heat. Add the garlic and ginger and cook for 1 minute, until fragrant.
  • Add the vegetables except for the bok choy, stir, and cook until crisp-tender. Add the bok choy and stir-fry for 3 minutes, until wilted.
  • Add the tofu to the wok, pour the sauce over, and stir to combine. Stir to coat with the sauce. Cook for 1-2 minutes, until heated through.
  • See NOTE to find out the difference between a wok and a skillet when it comes to stir-frying.

Video

Notes

NOTE:
  • The main difference between a regular skillet and a wok when it comes to stir-frying is the shape and design. A wok is typically deeper and has sloping sides that allow for easy tossing and stirring of ingredients. The high, rounded sides also help to contain the food as it is being cooked. Skillets, on the other hand, have lower, straighter sides and are generally better suited for sautéing or pan-frying. Additionally, a wok is often made of materials such as carbon steel or cast iron, which can withstand high heat and maintain that heat evenly, making them ideal for stir-frying.
 
  • Carbon steel woks are lightweight and easy to handle, making them ideal for tossing and stirring ingredients. They are also durable and can withstand high temperatures and frequent use. The seasoning process that carbon steel woks undergo gives them a natural non-stick surface, making them easy to clean and maintain. Overall, carbon steel woks are a versatile and essential tool for any home cook looking to make delicious stir-fry dishes.
 
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Keyword Asian cuisine, bok choy, easy stir fry, flavorful, fried tofu, garlic, ginger, high protein, low carb, quick and easy, sesame oil, soy sauce, stir fry, tofu, vegetarian, wok cooking