Stir fry’s are one of our favourite things. They are super easy to make, packed full of nutrients and super delicious. Plus they are so versatile! You can virtually make a stir fry with any vegetable and with a different array of sauces, toppings and bases.
We wanted to share one of our go-to recipes when we need dinner. It’s one of the simpler recipes you’ll find out there. I (Kat) learned a while ago that stir fry’s are better when they are simple. When they are simple you can really taste the flavour from the amazing vegetables included in it.
This recipe has two main components to it and no real base other than the vegetables. You can easily add a noodle or rice to it and other vegetables if you wish to.
Crispy Tofu & Bok Choy Stir Fry
- 6-7 bunches of baby bok choy
- 1 cup vegetable broth
- 1 tsp sesame oil + 1 tbsp
- 1 tbsp soy sauce
- 1 block tofu, cubed
- 1 tbsp all spice
- 1 tbsp garlic
- 1 tsp onion powder
- 1 tsp hot chili powder
- 1 clove garlic, minced
- Preheat oven 375F
- Slice your baby bok choy in halves and place them in a large wok on medium heat. Add the vegetable stock, 1 tsp sesame oil and soy sauce. Cover with a lid to steam for about 10 minutes.
- Slice block of tofu into small cubes, add them to a bowl with all spice, garlic powder, onion powder, hot chili powder and toss until all the tofu is coated.
- After a few minutes of steaming stir around or flip the bok choy and continue to steam for another few minutes.
- Finely dice clove of garlic and add to the bok choy. Mix it in. Steam.
- To an cast iron pan or any oven safe pan add 1 tbsp of sesame oil to the pan on medium heat on the stove. Add the coated tofu and cook for about 10 minutes. Stirring halfway through. Put the pan into the oven and cook for about another 10 minutes or until crispy. This dish can also be served over noodles or rice.
- Optional: Top with sesame seeds or green onions.