Stir-Fried Tofu and Bok Choy in Ginger Sauce
By America's Test KitchenPublished on August 31, 2011
Yield
Serves 4
Ingredients
Ginger Sauce
6 tablespoons low-sodium soy sauce 6 tablespoons low-sodium chicken broth 2 tablespoons dry sherry 1 tablespoon sugar 2 teaspoons cornstarch 1 teaspoon toasted sesame oil 1 tablespoon grated fresh gingerStir-Fry
14 ounces extra-firm tofu (or firm)2 teaspoons low-sodium soy sauce 2 teaspoons dry sherry 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)1 tablespoon grated fresh ginger 3 scallions, white parts minced and green parts cut into ¼-inch lengths5 teaspoons peanut oil or vegetable oil1 pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces2 carrots, peeled and cut into 2-inch matchsticksBefore You Begin
One pound of baby bok choy may be used in place of regular bok choy if available; simply quarter it lengthwise. Pressing the tofu expels moisture, which helps the tofu achieve a golden-brown exterior. It is important to use firm or extra-firm tofu in this recipe. For a completely vegetarian recipe, substitute vegetable broth for the chicken broth in the sauce. This recipe was published in our cookbook The Best Light Recipe.
Instructions
- For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
- For Stir-Fry: Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-ounce cans of tomatoes) and let drain for 15 to 25 minutes. Cut the drained tofu into 1/2-inch cubes.
- Toss the tofu with the soy sauce and sherry in a medium bowl. In a separate, small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.
- Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.
- Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp tender, about 2 minutes. Return the bok choy stems and the leaves to the pan, and toss until the leaves begin to wilt, about 30 seconds.
- Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the ginger sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
Yield
Serves 4Ingredients
Ginger Sauce
6 tablespoons low-sodium soy sauce
6 tablespoons low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger
Stir-Fry
14 ounces extra-firm tofu (or firm)
2 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into ¼-inch lengths
5 teaspoons peanut oil or vegetable oil
1 pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces
2 carrots, peeled and cut into 2-inch matchsticks
Ingredients
Ginger Sauce
6 tablespoons low-sodium soy sauce
6 tablespoons low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger
Stir-Fry
14 ounces extra-firm tofu (or firm)
2 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into ¼-inch lengths
5 teaspoons peanut oil or vegetable oil
1 pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces
2 carrots, peeled and cut into 2-inch matchsticks
Ingredients
Ginger Sauce
6 tablespoons low-sodium soy sauce
6 tablespoons low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 tablespoon grated fresh ginger
Stir-Fry
14 ounces extra-firm tofu (or firm)
2 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into ¼-inch lengths
5 teaspoons peanut oil or vegetable oil
1 pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces
2 carrots, peeled and cut into 2-inch matchsticks
Why This Recipe Works
Separating the bok choy's stems and leaves for cooking results in wilted leaves and crisp-tender stems, which pair perfectly with the lightly cooked carrots and crispy, browned tofu. Low-sodium soy sauce, dry sherry, toasted sesame oil, and plenty of aromatics pack in complex flavor while keeping fat and calories low in this delicious stir-fry.
Before You Begin
One pound of baby bok choy may be used in place of regular bok choy if available; simply quarter it lengthwise. Pressing the tofu expels moisture, which helps the tofu achieve a golden-brown exterior. It is important to use firm or extra-firm tofu in this recipe. For a completely vegetarian recipe, substitute vegetable broth for the chicken broth in the sauce. This recipe was published in our cookbook The Best Light Recipe.
Instructions
- For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
- For Stir-Fry: Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-ounce cans of tomatoes) and let drain for 15 to 25 minutes. Cut the drained tofu into 1/2-inch cubes.
- Toss the tofu with the soy sauce and sherry in a medium bowl. In a separate, small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.
- Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.
- Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp tender, about 2 minutes. Return the bok choy stems and the leaves to the pan, and toss until the leaves begin to wilt, about 30 seconds.
- Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the ginger sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
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