Baby Bok Choy and Tofu in Vegan Sweet and Tangy Sauce
 
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I love bok choy! It's super high in calcium and just tastes great. I like to put it in my tofu scrambles, throw some into the pot with kale and collard greens, and eat it stir fried with garlic. This is a bit more involved of a recipe, but it cooks up in just a few minutes and tastes fabulous.
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Recipe Type: Entrees
Cuisine: Vegan
Number Servings: 2-3
What You Need
  • 1 package extra firm tofu (frozen, then thawed and pressed)
  • 2 Tablespoons cornstarch
  • 1 teaspoon white pepper
Stir Fry Sauce Ingredients
  • 2 Tablespoons vegan fish sauce
  • 2 Tablespoons low sodium tamari
  • 2 Tablespoons white wine
  • 2 Tablespoons sweet Thai chili sauce
  • 2 Tablespoons vegan oyster sauce (it's made with mushrooms)
  • 2 Tablespoons maple syrup
  • 2 Tablespoons fresh squeezed lime juice
Stir Fry Ingredients
  • ½ cup shallots, sliced thinly (about 2 large)
  • 2 cloves garlic, minced
  • 10-12 baby bok choy
  • 4-5 Tablespoons high smoke point cooking oil (divided)
How to Do It
  1. Place package of extra firm or firm tofu in freezer overnight. Three to four hours before mealtime, remove from freezer and let thaw on counter.
  2. Once thawed, press tofu between pieces of paper towel or clean toweling and mash it between your hands to extract excess water. If you aren't strong enough, you can place thawed tofu on a clean kitchen towel, folding the towel over the top, then adding a plate on top of that. Weigh the plate and tofu down with a heavy book or dumbbell, and let it sit there for 20-30 minutes.
  3. After pressing tofu, slice it into ¼ to ⅓” slices (between 10-12 slices), then cut lengths in half to create 2” rectangles.
  4. Add cornstarch and black pepper powder to a plastic bag. Shake to mix. Add tofu rectancles to bag, and shake to coat tofu thoroughly. Set aside.
  5. Mince garlic; slice shallots thinly. If your shallots are large, cut them in half lengthwise, then slice. Set garlic and shallots aside in small bowl.
  6. Rinse baby bok choy thoroughly in a colander and separate each leaf. Chop leaves into 2” slices. Stems should be cut into ½” slices on the diagonal. Place stems and leaves in separate bowls and set aside.
  7. Combine sauce ingredients in small bowl, and stir to mix well. Set aside.
  8. Now it's time to cook! Line up the bowls so that they are near the stove, you'll be moving fast and need to have everything where you can get to it easily.
  9. Pour about 2 Tablespoons of high smoke point oil such as grapeseed or peanut oil into a large nonstick skillet or wok over medium-high heat.
  10. Shake excess cornstarch off tofu rectangles and add 6-8 to pan at a time. You don't want to crowd the pan. Let tofu brown lightly a minute or two, then flip and do the same to the other side. Remove into large heat-resistant bowl. Repeat process until all tofu are a light crispy brown. Pour about ⅓ of the stir fry sauce over the tofu, stir gently to coat.
  11. Wipe out wok or pan with paper towel, and return to stove. Turn heat to HIGH.
  12. Add another 2 Tablespoons of high smoke point oil to wok or skillet. Add shallots and garlic and stir-fry for 20-30 seconds. Add bok choy stalks and stir-fry for another minute.
  13. Add half the remaining sauce to the pan. Toss in the tofu and bok choy leaves. Stir-fry another 2-3 minutes... some of sauce will evaporate and become thicker and slightly sticky. Taste and add salt if necessary.
  14. Add the remaining sauce and stir-fry another 10 seconds or so.
  15. Serve immediately with hot Jasmine rice.
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/baby-bok-choy-tofu-vegan-sweet-tangy-sauce/