Stir-fried Tofu and Bok Choy with Soy Sauce
Soy Sauce Glazed Stir-fried Tofu and Bok Choy: A Deliciously Sweet and Savory Recipe
A healthy and wholesome side dish recommendation! You might think tofu alone would be bland, but with this soy sauce glaze, it becomes wonderfully sweet and savory. It’s incredibly delicious! ❤️
Soy Sauce Glaze- 1 Tbsp Soy Sauce
- 1 Tbsp Anchovy Sauce or Tuna Extract
- 2 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Water
Other Ingredients- 1/2 block Firm Tofu
- 10 leaves Bok Choy
- 1 stalk Scallion (white part)
- 1 Korean Green Chili Pepper (Cheongyang chili)
- 3 Tbsp Corn Starch
- 3 Tbsp Cooking Oil (for frying tofu)
- 3 Tbsp Cooking Oil (for scallion oil)
- 1 pinch Salt
- 1 pinch Black Pepper
- 1/2 block Firm Tofu
- 10 leaves Bok Choy
- 1 stalk Scallion (white part)
- 1 Korean Green Chili Pepper (Cheongyang chili)
- 3 Tbsp Corn Starch
- 3 Tbsp Cooking Oil (for frying tofu)
- 3 Tbsp Cooking Oil (for scallion oil)
- 1 pinch Salt
- 1 pinch Black Pepper
Cooking Instructions
Step 1
1. Place the tofu on a plate and let it sit for a while to drain excess moisture. Pressing it gently with paper towels helps remove water, preventing it from crumbling during cooking and ensuring a crispier texture.
Step 2
Rinse the bok choy thoroughly under running water, then drain it well in a colander. Excess water can cause the dish to become soggy or splatter when stir-frying.
Step 3
2. Prepare the delicious soy sauce glaze in advance. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp anchovy sauce or tuna extract, 1 Tbsp minced garlic, 2 Tbsp oligosaccharide, 1 Tbsp sesame oil, and 2 Tbsp water. Whisk everything together until well combined. Ensure all ingredients are fully incorporated for an even flavor.
Step 4
3. Chop the bok choy into bite-sized pieces. Slice the white part of the scallion diagonally. Deseed the Korean green chili pepper and mince it. Cutting the vegetables into appropriate sizes will prevent them from becoming too small during the stir-frying process.
Step 5
4. Cut the drained tofu into roughly 2cm thick pieces. Sprinkle a pinch of salt and a pinch of black pepper evenly on both sides of the tofu pieces. This seasoning step enhances the tofu’s flavor and prevents it from tasting bland.
Step 6
5. Coat the seasoned tofu pieces evenly with corn starch. Applying a thin layer of corn starch will help create a crispy exterior while keeping the inside tender and chewy.
Step 7
6. Heat 3 Tbsp of cooking oil in a pan over medium heat. Carefully add the corn starch-coated tofu pieces and fry until golden brown and crispy. Be mindful that the corn starch might cause the tofu pieces to stick together; ensure they have enough space in the pan. Frying until golden brown creates a delightful chewy texture.
Step 8
Remove the fried tofu from the pan and set aside. In the same pan, add 3 Tbsp of cooking oil for scallion oil and sauté the sliced scallions over medium-low heat until fragrant. This infuses the oil with a wonderful aroma.
Step 9
7. Once the scallion oil is fragrant, add the fried tofu, chopped bok choy, and minced Korean green chili pepper to the pan. Stir-fry briefly until the bok choy is just tender. Avoid overcooking, as it will lose its crispness.
Step 10
8. Pour in the prepared soy sauce glaze and stir-fry everything together quickly until the ingredients are well coated. The dish is ready once the bok choy has wilted slightly. ^^
Step 11
Your delicious Stir-fried Tofu and Bok Choy is ready to be served, especially with a side of warm rice! The steam rising from the dish is truly appetizing. ❤️
