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Baby Bok Choy Stir Fry

Posted: Thursday, May 9th, 2013


1lb firm tofu, drained

¼ cup soy sauce

2 tbsp hoisin sauce

1 clove garlic

½ tsp sesame oil

¼ tsp Asian chili paste or hot pepper sauce

2 tsp vegetable oil

2 cups shiitake or crimini mushrooms, sliced

1 green onion, sliced

1 tbsp ginger, minced

4 baby bok choy

1 sweet pepper, diced

½ cup vegetable stock

Pinch of salt and pepper


Preparation: Place tofu on large plate. Cover with second plate and weigh down with 2 large, heavy cans. Let stand for 10 minutes, drain. Cut in half horizontally. Meanwhile, in shallow baking dish large enough to hold tofu in a single layer, whisk together soy and hoisin sauces, garlic, sesame oil, and chili paste. Add tofu, turn to coat (Make ahead: cover and refrigerate up to 8 hrs). Bake in 350oF oven, turning once, until golden, about 30 minutes.

Meanwhile, brush large nonstick skillet with vegetable oil, heat over medium-high heat. Sauté mushrooms, green onion and ginger until golden, about 5 minutes. Cut bok choy in half lengthwise. Add to skillet along with red pepper, stock, salt and pepper; bring to a boil. Cover and steam until bok choy is tender-crisp, about 4 minutes. Cut each piece of tofu in half diagonally. Arrange on warmed plates and serve with bok choy mixture. Adapted from Canadian Living, 2004.

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