Description
This Ginger Soy Tofu Stir Fry is a quick, flavourful dish that’s ready in 30 minutes. Crispy tofu cubes are tossed with fresh ginger, garlic, and tender bok choy in a savoury soy-based sauce, making it the perfect vegan-friendly meal. Serve over jasmine rice for a satisfying dinner that’s big on flavour and easy to make!
Ingredients
Units
Scale
TOFU
- 1 lb (450g) firm tofu, drained and pressed
- 1 tablespoon sesame oil (or vegetable oil)
- 1 tablespoon cornstarch
SAUCE
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
STIR FRY
- 2 tablespoon cooking oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 bunch baby bok choy, chopped
- 1 teaspoon sesame seeds (optional, for garnish)
- Cooked jasmine or brown rice, for serving
Instructions
- Cut the tofu into 1-inch cubes. Toss the tofu cubes in the sesame oil and cornstarch until evenly coated.
- Heat 1-2 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes to the skillet in a single layer. Cook for 3-4 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside.
- In a small bowl, mix together the soy sauce, rice vinegar, and hoisin sauce. Set aside.
- In the same skillet, add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
- Add the chopped bok choy and stir-fry for 2-3 minutes until the bok choy is tender but still crisp.
- Return the crispy tofu to the skillet and pour the sauce over the tofu and vegetables.
- Stir everything together to coat evenly and cook for an additional 1-2 minutes to heat through.
- Serve over a bed of jasmine or brown rice. Garnish with sesame seeds if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Asian, Chinese