Garlic-Soy Tofu Stir-Fry with Baby Bok Choy and Toasted Cashews
This quick and flavorful stir-fry features golden tofu tossed in a savory garlic-soy sauce with crisp baby bok choy and crunchy toasted cashews. It's a satisfying weeknight meal that comes together in under 20 minutes using the stovetop.
- 14 oz firm tofu, drained and cubed
- 4 heads baby bok choy, halved lengthwise
- 0.5 cup cashews, unsalted and roughly chopped
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp scallions, sliced (optional)
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Instructions
Pat tofu dry and toss gently with cornstarch to coat all sides.
⏱️ 1 minuteHeat a large nonstick skillet or wok over medium-high. Add vegetable oil and tofu cubes. Cook until golden and crisp, turning occasionally, about 4 minutes.
⏱️ 4 minutes 🌡️ Medium-highPush tofu to one side. Add garlic and ginger, sauté for 30 seconds until fragrant.
🌡️ Medium-highAdd baby bok choy, stir-fry for 2 minutes until just wilted.
⏱️ 2 minutes 🌡️ Medium-highStir in soy sauce, water, and sesame oil; toss everything together to coat and heat through, about 1 minute.
⏱️ 1 minute 🌡️ Medium-highIn a dry pan, toast cashews over medium heat for 2 minutes until golden, stirring frequently.
⏱️ 2 minutes 🌡️ MediumSprinkle toasted cashews and scallions over stir-fry before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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