Crispy Tofu Stir-Fry with Garlic-Chili Sauce and Baby Bok Choy
This quick and flavorful stir-fry features golden, crispy tofu tossed in a tangy garlic-chili sauce with fresh baby bok choy. Perfect for a satisfying dinner in under 20 minutes.
- 16 oz extra-firm tofu, drained and cubed
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 heads baby bok choy, halved
- 3 tbsp soy sauce
- 1.5 tbsp chili garlic sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp scallions, sliced
- 1 tsp sesame seeds (optional)
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Instructions
Toss tofu cubes with cornstarch in a bowl until evenly coated.
⏱️ 1 minuteHeat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 6 minutes, turning occasionally.
⏱️ 6 minutes 🌡️ medium-highRemove tofu and set aside. Add remaining 1 tbsp oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant.
🌡️ medium-highAdd baby bok choy, stir-fry for 2 minutes until just wilted.
⏱️ 2 minutes 🌡️ medium-highIn a small bowl, mix soy sauce, chili garlic sauce, honey, and sesame oil. Pour sauce into the skillet with bok choy.
Return tofu to skillet and toss everything together until well coated and heated through, about 1 minute.
⏱️ 1 minute 🌡️ medium-highTop with scallions and sesame seeds before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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