If you’re looking for a quick and flavorful dinner, make this bok choy tofu stir fry. It’s 100% vegan and takes just 30 minutes to make.
With ingredients like bok choy, red bell pepper, and shiitake mushrooms, this recipe is teeming with veggies. You can also add other vegetables like sliced carrots or chopped broccoli.
The tofu is also briefly marinated in a mixture of soy sauce, sesame oil, and rice vinegar. Once coated in cornstarch and fried to perfection, the tofu transforms into a delicious meat substitute that’s lightly crispy and extremely satisfying.
To make this vegan stir fry recipe a full meal, enjoy it with rice or noodles. You can also serve it with chopped fresh scallions and a side of Roasted Sugar Snap Peas.
Table of Contents
Key Ingredients
- Bok choy. You can use baby or large bok choy for this recipe. Learn more about how to cook bok choy.
- Crispy tofu. This recipe features marinated crispy tofu, which offers texture and protein.
- Soy sauce. The tofu marinade and stir-fry sauce both call for this ingredient. To make this recipe gluten-free, use tamari.
How to Make Bok Choy Tofu Stir-Fry
This bok choy tofu stir-fry comes together in about 30 minutes. It’s also packed with veggies like mushrooms and bell peppers, but feel free to add your favorite produce. Here’s how to make it:
1. In a shallow bowl, combine the tofu marinade ingredients.
2. Toss the cubes of tofu in the marinade.
3. Sprinkle the cornstarch onto a plate. Using a slotted spoon or tongs, transfer the tofu onto the plate and toss until coated.
4. Warm 1 tablespoon oil in a large skillet. Add the tofu and cook until crispy, about 1 minute on each side.
Once cooked, place the tofu on a plate lined with a paper towel. Set aside.
5. To the pan, warm 2 tablespoons oil. Add the bell pepper, shiitake mushrooms, and sliced bok choy stems. Cook for 5 minutes or until tender. Add the garlic and cook for about 30 seconds.
6. Add the bok choy leaves and cook until wilted, about 3 minutes.
7. While the bok choy leaves are cooking, combine the cornstarch and 3 tablespoons cold water. Stir well.
8. To the pan, add the cornstarch mixture, soy sauce, and sesame oil. Stir well, then add the tofu and heat until warmed through, about 1 minute.
9. Serve with rice, noodles, or on its own. Top with chopped scallions and sesame seeds, and enjoy warm.
Recipe Tips, Variations, and Substitutions
- Use other vegetables. Try adding other veggies like diced carrots, chopped broccoli, or sliced zucchini.
- Add more leafy greens. For more nutrition and flavor, add a handful of spinach or extra bok choy leaves.
- Use tamari. Make this recipe gluten-free by using tamari instead of soy sauce.
- Top with nuts. For a tasty crunch, add chopped peanuts or cashews just before serving.
- Add ginger. Enhance the overall flavor by adding minced fresh ginger.
- Top with seaweed flakes. Sprinkle the finished dish with seaweed flakes for a fishy flavor.
Can I store leftovers?
Yes. Refrigerate leftovers in a sealed air-tight container for up to 3 days.
Can I freeze it?
You can freeze this stir-fry, but the texture of the tofu and veggies will likely become less desirable. For best results, eat it immediately or store it in the refrigerator.
Serving Suggestions
- Quinoa or Rice — Stir fry is often served with rice, but it tastes great with quinoa as well.
- Coconut Bacon — Add a spoonful of smoky bacon for a crunchy texture.
- Roasted Sugar Snap Peas — This appetizer makes for a simple and flavorful side dish.
Bok Choy Tofu Stir Fry
Ingredients
Crispy Tofu
- 14 ounces extra-firm tofu pressed and cubed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons low-sodium soy sauce or tamari
- ¼ teaspoon chili flakes optional
- ½ teaspoon ground black pepper
- 6 tablespoons cornstarch
- 3 tablespoons cold water
Bok Choy Tofu Stir Fry
- 1 bell pepper deseeded and diced
- 4 ounces shiitake mushrooms sliced
- 3 ½ cups bok choy baby or large, sliced
- 2 cloves garlic minced
- Scallions chopped, for serving
- Sesame seeds
- Oil
Instructions
Crispy Tofu
- In a shallow bowl, combine the marinade ingredients.
- Toss the cubes of tofu in the marinade.
- Sprinkle the cornstarch onto a plate. Using a slotted spoon or tongs, transfer the tofu onto the plate and toss until coated.
- Warm 1 tablespoon oil in a large skillet. Add the tofu and cook until crispy, about 1 minute on each side. Once cooked, place the tofu on a plate lined with a paper towel. Set aside.
Bok Choy Tofu Stir Fry
- To the pan, warm 2 tablespoons oil. Add the bell pepper, shiitake mushrooms, and sliced bok choy stems. Cook for 5 minutes or until tender. Add the garlic and cook for about 30 seconds.
- Add the bok choy leaves and cook until wilted, about 3 minutes.
- While the bok choy leaves are cooking, combine the cornstarch and 3 tablespoons cold water. Stir well.
- To the pan, add the cornstarch mixture, soy sauce, and sesame oil. Stir well, then add the tofu and heat until warmed through, about 1 minute.
- Serve with rice, noodles, or on its own. Top with chopped scallions and sesame seeds, and enjoy warm.
Notes
- You can serve this recipe as a side dish or entrée. Depending on how it’s served, it will yield 2 to 4 portions.
- Try adding other veggies like diced carrots, chopped broccoli, or sliced zucchini.
- For more nutrition and flavor, add a handful of spinach or extra bok choy leaves.
- Make this recipe gluten-free by using tamari instead of soy sauce.
- Refrigerate leftovers in a sealed air-tight container and within 3 days.
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This was really good. But the directions are very unclear. You have in the crispy tofu section to add soy sauce. After the tofu has marinaded, you say to dredge the tofu in cornstarch. Then, to the pan, you say to add the cornstarch mixture and the soy sauce. It’s very confusing, as others have noted. You say the information is in the recipe, it really isn’t. If you could clarify what is the tofu marinade made from if not the soy sauce, what amount of cornstarch is added to the pan if not the excess from the dredging, this recipe would really be great. Thanks so much for the opportunity to comment.
Don’t see any recipe card giving measurements for stir fry cornstarch with water. Certainly don’t add 6 T with 3 T water to stir fry. Did use about. 6 T cornstarch to tofu squares after marinated
Love the flavors of bok Chou peppers and shiitake mushrooms. Just guessed on cornstarch not even sure if needed in stir fry
Does the tofu marinate for a while or is it just a quick drop in?
Just found this recipe but am not sure how much cornstarch to use in the stir fry – recipe card says 6T in the Crispy Tofu preparation, but no measurements for the stir fry as Heather mentioned in her post. Thank you!
I plan to make this tonight. Have all tHe ingredients except lime. Will rate when done
It would be helpful if you included in the stir fry ingredients the soy sauce and sesame oil and the measurements. Same with the corn starch. I didn’t realize until I started cooking the veggies there was no info on that so I took a guess. Otherwise, great recipe!
Hi Heather! The ingredient measurements are in the recipe card at the bottom of the post. Enjoy!
Had to guess on measurements for corn starch with 3 T water I combined the vegetables with shredded carrots and sugar snap peace stir fry that was left over. Added with tofu at the end