Ginger-Soy Bok Choy and Tofu Stir-Fry

Time: 20 minutes  |  Difficulty: Easy

Season: Year-round · Serves: 1–2 · Diet: Vegan · Prep: 20 min · Cook: 15 min

A stir-fry done properly — high heat, small batches, mise en place before anything goes on the fire — is one of the fastest and most satisfying weeknight meals. This one is clean and direct: crispy tofu, sweet bok choy, and a ginger-soy sauce that's bold without being complicated. A carbon steel wok or pan is the only vessel that delivers the heat and responsiveness this kind of cooking needs.

Ingredients

• 280g (10oz) firm tofu
• 3 baby bok choy, halved lengthwise, or 1 large bok choy cut into pieces
• 3 garlic cloves, thinly sliced
• 2cm piece fresh ginger, peeled and finely julienned
• 2 tbsp neutral oil, divided
• For the sauce:
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp cornstarch dissolved in 2 tbsp water
• To serve:
• Steamed jasmine rice or soba noodles
• Toasted sesame seeds
• Sliced spring onions

Method

1. Press the tofu: wrap in a clean towel, place something heavy on top, and leave for 20–30 minutes. Dry tofu crisps; wet tofu steams. Cut into 2cm cubes after pressing.

2. Mix all sauce ingredients in a small bowl. Set aside. Cook the rice or noodles. Have everything ready before the pan goes on the heat — once you start, the stir-fry moves fast.

3. Heat your pan over high heat until very hot. Add 1 tbsp oil. Add the tofu in a single layer. Leave it entirely undisturbed for 3–4 minutes until one side is deeply golden and crispy. Flip and cook another 2–3 minutes. Remove from the pan.

4. Add the remaining oil to the pan. Add the ginger and garlic — they should sizzle immediately and vigorously. Stir for 30 seconds.

5. Add the bok choy cut-side down. Sear without stirring for 1–2 minutes. Flip and cook 1 minute more.

6. Return the tofu. Pour in the sauce. Toss everything together until the sauce thickens and coats everything evenly, about 60 seconds.

7. Serve immediately over rice or noodles, topped with sesame seeds and spring onions.

Julien Tip

Everything needs to be ready before the pan goes on the heat. This recipe moves in under 15 minutes once you start — the prep is where the time goes. High heat and a dry pan are the two variables that determine whether you get a stir-fry or a steam.

Serves: 1–2 (calculated per 1.5 servings)

Values are estimates. Sodium is very high due to the 3 tablespoons of soy sauce in the sauce — use low-sodium soy sauce to reduce to approximately 800–900mg per serving.

Good source of: Plant-based Protein, Calcium (tofu), Iron, Vitamin C (bok choy), Vitamin A, Potassium. +195 cal per cup with steamed rice; +220 cal per cup with soba noodles; +52 cal per tbsp sesame seeds.