Tofu & Baby Bok Choy in Sesame-Ginger Sauce

June  6, 2016
2 Ratings
Photo by RVGoddess
  • Serves 4
Author Notes

Not only is this dish delicious, it is simply BEAUTIFUL! The color of the bok choy is brilliant, and the ginger flavor strong and refreshing. If you cannot find baby bok choy, substitute regular bok choy. I serve it over Japanese rice (like Cal-Rose) in a straight-sided Asian noodle bowl with a fresh fruit platter and cold beer. Don't forget the chopsticks! —RVGoddess

What You'll Need
  • 1 pound brick extra-firm tofu (packed in water)
  • 1/2 pound baby bok choy
  • canola or peanut oil for frying
  • Optional: sesame seed garnish
  • Steamed rice, to accompany, if desired
  • SAUCE:
  • 2 teaspoons corn starch
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry (optional)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 cup vegetable broth
  1. Prepare the tofu and bok choy: Rinse the tofu and cut it into one-and-one-half-inch triangles (or squares), about 1/3" thick. Place between layers of paper towels to absorb as much water as possible. Wash the bok choy. Slice bok choy into 1" pieces, using leafs and stems, and spin in salad-spinner to remove as much water as possible.
  2. Prepare the sauce: In a small bowl, dilute the cornstarch in a Tablespoon of water, and then add the remaining sauce ingredients. Set aside.
  3. To make the dish: Cover bottom of a pre-heated large skillet with vegetable oil. Using long tongs, fry tofu pieces on medium-high heat, in two or three batches until brown, about 2 minutes each side. Careful - it may splatter! Remove to paper towels to drain. Remove any excess oil from frying pan - leaving only a thin coating. Add chopped bok choy to remaining oil, stirring on high heat for about one minute, until leaves are soft, brilliant green and fragrant. Pour sauce over bok choy and continue cooking for about one minute, until sauce is very thick. Add fried tofu back into skillet, only to re-heat and stir to coat all with sauce. (If you prefer a thinner sauce, add water - 1/4 cup or so - to thin sauce.) Serve immediately, lightly sprinkled sesame seeds, if desired.
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3 Reviews

lucia11 December 6, 2021
This is a nice combo of main ingredients but the recipe was very bland. I wish I had read the reviews below! I'll marinate the tofu if I make it again and throw in garlic and toasted peanuts.
Krispyecca November 18, 2021
I agree with the review below, a little bland. Besides green onions and garlic, I would add some chili oil or red pepper flakes.
JoAnna May 10, 2017
This recipe could use a little more umph. I added green onions to the bok choy, and crushed toasted peanuts as a garnish. I'll use a LOT more ginger and some garlic if I make this again.