Red Meat Allergy Friendly Vegan Stir-Fried Bok Choy with Tofu
Total time45 min
Prep time15 min
Cook time15 min
4.8(27)
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- ¼ tsp salt
For the sauce
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
- ¼ tsp red pepper flakes
For the stir-fry
- 1 lb baby bok choy (about 4–5 heads), halved lengthwise
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Drain the tofu and press it dry: wrap the block in several layers of paper towels, set it on a plate, and place a heavy skillet or a few cans on top. Press for at least 15 minutes, then unwrap and cut into 3/4-inch cubes.
- 2
While the tofu presses, whisk together the soy sauce, rice vinegar, toasted sesame oil, cornstarch, sugar, and red pepper flakes in a small bowl until the cornstarch is fully dissolved. Set aside.
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