ginger tofu & baby bok choy stir fry
I have met many tofu dishes that I have not liked. From over fried tofu that can bounce off the table and has a weird crusting coating to really wet tofu that crumbles and doesn’t hold its form to the super spongy, bland white cube that is just boring.
My perception changed when I tried Hodo Soy’s firm tofu that actually has flavor--slightly nutty and sweet and a perfectly smooth texture. It soaks up the marinate in this recipe really well but in no way tastes or feels like a sponge. Great tofu makes for a great dish!
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Ginger Tofu Stir Fry
2 medium carrots
1 large zucchini
2 heads baby bok choy
8 oz package of mushrooms
1 package of tofu
⅓ cup soy sauce, plus a bit more for the stir-fry
1 tablespoon & 1 teaspoon ginger, grated or chopped finely
3 cloves garlic, chopped
2 green onions, finely sliced
Red chili flakes, salt, pepper to taste
Crushed peanuts & sriracha for garnish (optional)
Large frying pan or wok
Prep: 15 min. Active: 15 min.
1. Cut tofu into 1 inch cubes and place in bowl. Add soy sauce, 1 tablespoon ginger, ½ the garlic, ½ the green onion, chili flakes, and a healthy drizzle of olive oil. Mix the sauce with the tofu and allow it to marinate while preparing vegetables.
2. Chop vegetables: dice carrots, zucchini; slice mushrooms; cut baby bok choy lengthwise and then again, so it’s quartered and then slice.
3. Heat the frying pan over medium-high heat and coat pan with olive oil. First add carrots and garlic for about 3 minutes or until carrots are beginning to become slightly carmelized. Add mushrooms and zucchini and cook for 2 minutes. Push the vegetables to the sides of the frying pan or wok, add olive oil and spoon tofu into the center. Drizzle the remaining marinate over the vegetables. Cook for 3-4 minutes, and remember to move tofu around so it turns golden brown. Add baby bok choy ,1 teaspoon ginger, and a drizzle of soy sauce and cook for about 2 minutes or until the baby bok choy is wilted and cooked to your liking.
4. Remove from heat. Garnish with remaining green onion, crushed peanuts, chili flakes, salt, pepper, and enjoy!
Tips & Notes:
-Carrots are the vegetable that will take the longest to cook so you want to cut them on the smaller side. While zucchini on the other hand has a high water content and fairly tender when cooked, so they can be cut larger than the carrots.
-Other veggies to add or substitute: bell pepper, Japanese eggplant, squash, or your favorite veggie!