Tofu and Bok Choy Stir-Fry with Chili Oil

Recipe details

Yield

2 people

Prep time

20 minutes

Cook time

25 minutes

Total time

35 minutes

Ingredients

• 14 oz block Pre-baked extra-firm tofu, cubed (store-bought pre-baked tofu is already pressed and firm — no prep needed beyond cubing)
• 4 heads Baby bok choy, halved lengthwise (about 400 g total)
• 4 cloves Garlic, minced
• 1-inch piece Fresh ginger, peeled and grated
• 3 stalks Green onions, white and green parts separated, thinly sliced
• 3 tbsp Coconut aminos (this is your soy sauce stand-in and it works beautifully here)
• 2 tbsp Chili oil (use a good one with sediment, like Lao Gan Ma, for the best flavor)
• 1 tsp Sesame oil (toasted, for finishing)
• 1 tsp Rice vinegar
• 1 tsp Maple syrup (just enough to round out the chili heat)
• 2 tbsp Neutral oil (vegetable or avocado oil, divided — 1 tbsp for the tofu sear, 1 tbsp for the bok choy)
• 1 tsp Sesame seeds (for garnish)
• to taste Salt
• 1 cup Jasmine rice, rinsed (to serve)

Instructions

1. Rinse 1 cup (185 g) jasmine rice in cold water until it runs mostly clear, then add it to your rice cooker with the corresponding water line and start it. It will be ready well before the stir-fry is done.
2. While the rice cooks, make the sauce. In a small bowl, stir together 3 tbsp (45 ml) coconut aminos, 2 tbsp (30 ml) chili oil, 1 tsp (5 ml) sesame oil, 1 tsp (5 ml) rice vinegar, and 1 tsp (5 ml) maple syrup. Taste it. It should be salty, a little sweet, and have a real kick. Set it aside.
3. Slice 3 green onion stalks thinly, keeping the white and pale-green parts in one pile and the dark green tops in another. Set both aside.
4. Peel a 1-inch (2.5 cm) piece of fresh ginger by scraping it with the edge of a spoon, then grate it finely. Peel and mince 4 cloves garlic. Keep them together in a small pile, they go in the pan at the same time.
5. Halve 4 heads baby bok choy lengthwise, straight down through the root so each half stays intact. Set aside cut-side up so they dry a little before cooking.
6. Open the 14 oz (400 g) block of pre-baked tofu and cut it into roughly 1-inch (2.5 cm) cubes. Pre-baked tofu is already firm and dry, so it goes straight into the pan with no pressing or coating needed.
7. Heat your cast-iron pan over high heat until it is very hot, about 2 minutes. You want it genuinely screaming, not just warm. Add 1 tbsp (15 ml) neutral oil and let it shimmer for about 10 seconds. Add the tofu cubes in a single layer and let them sear undisturbed for about 2 minutes per side until deep golden on at least two faces. They won't get as lacquer-crisp as oven-baked, but a good hot sear gives you plenty of color and texture. Transfer to a plate.
8. Lay the 4 halved bok choy cut-side down in the same hot pan. Add 1 tbsp (15 ml) neutral oil if the pan looks dry. Do not move them for 90 seconds. You want dark char marks on the flat face. Then flip and cook for another 60 seconds on the leafy side until wilted but still with a bit of bite. The stems should be tender when pierced with the tip of a knife but not floppy. Transfer to a plate.
9. Without adding more oil, drop in the 4 cloves minced garlic and 1-inch (2.5 cm) piece grated ginger. Stir constantly for about 30 seconds until fragrant and just starting to go golden at the edges. The pan will be dry and things will move fast, so keep tossing.
10. Add the white and pale-green parts of the 3 green onion stalks and stir for another 15 seconds.
11. Tip the seared tofu back into the pan and pour the sauce over everything. Toss and fold for about 60 seconds until the sauce bubbles up, thickens slightly, and coats the tofu. Add the bok choy back in and fold gently, just enough to warm it through and get it glossy. Another 30 seconds is all you need.
12. Divide the rice between two bowls and spoon the stir-fry on top. Scatter over 1 tsp (3 g) sesame seeds and the reserved dark green parts of the 3 green onion stalks. Add an extra drizzle of chili oil if you want more heat.