Packed with umami, crunchy texture, bright color, and packed with nutrients, this quick and easy Baby Bok Choy Tofu recipe is a one-pot masterpiece! This vegan stir-fry recipe (which can easily be made gluten-free by using soy sauce instead of soy sauce) is based on a traditional food called tofu. You simply rehydrate the dried tofu and stir-fry it with bok choy, green peppers, mushrooms, garlic, ginger, soy sauce, and vinegar. Serve with cooked brown rice for a simple, balanced, nutritious, beautiful and delicious meal. Plus, you can have this healthy meal on your table in about 30 minutes!
What is tofu?
Dried tofu is a traditional Chinese food made from soybeans. Tofu is actually another word for tofu (essentially curdled soy milk), and tofu comes in many forms, including dried tofu sticks (also called shredded beans) in this recipe. Dried tofu is made by heating soy milk, which forms a thin film on top, which is then lifted, rolled, and dried. Tofu is rich in protein, healthy fats, fiber, minerals and plant compounds with health benefits. It’s no wonder that tofu has a long history in Asian cuisine—it dates back to China about 2,000 years ago, and it’s also used in Japanese and Filipino dishes. Dried tofu provides the dish with a chewy texture and nutty flavor. I’ve enjoyed it in several dishes at Chinese restaurants in Los Angeles, similar to baby bok choy tofu recipes. While I’m a huge fan of traditional plant-based Chinese cuisine, I’m not really an expert. In fact, my nutritionist friend and colleague Elaine Kong Kubela shared her knowledge of tofu to help me create this recipe.You can find dried yuba online Or in an Asian supermarket. Learn more about tofu in this guide.
What is cabbage?
Bok choy is a type of Chinese cabbage that does not form a head. It has white stems and dark green leaves and is delicious. Bok choy is rich in vitamins A, C, E, K, iron and fiber, and is a cruciferous vegetable, which means it contains sulfur compounds that have special health benefits.Learn more about cabbage here.
Step by step guide:
describe
This delicious and nutritious baby bok choy tofu is truly a masterpiece of a dish! This vegan stir-fry can be easily made gluten-free and ready to serve in about 30 minutes.
- Place dried tofu sticks in a 9 x 13-inch dish and cover with boiling water. Place a plate on the sticks so that they are submerged in the hot water. Soak in hot water for 20 minutes until soft. Drain the water and cut into pieces about 2 inches long.
- Heat oil in a large frying pan or wok. Add the onion, garlic, ginger and chopped tofu and cook for 8 minutes, adding water as needed to avoid sticking.
- Add the soy sauce, plum or rice vinegar, sliced bell peppers, and cayenne pepper and cook for 3 minutes, adding additional water as needed to avoid sticking.
- Add the cabbage and mushrooms and cook for 4-5 minutes, until the cabbage is tender but still bright green.
- Remove from the stove and serve immediately with cooked brown or red rice.
- Makes 6 servings (about 1 cup fried rice + ½ cup brown or red rice).
- Preparation time: 15 minutes
- Cooking time: 16 minutes
- category: main course
- gourmet food: Asians, Americans
Nutrition
- Serving size: 1 serving
- Calories: Chapter 259
- sodium: 650 mg
- fat: 7 grams
- carbohydrate: 34 grams
- fiber: 3 grams
- protein: 16 grams
Keywords: Tofu, Chinese cabbage, what is tofu, what is cabbage
For other plant-based skillet meal recipes, try these:
Thai Tempeh Noodle Skillet
Snow peas and gluten vegetable stir-fry
Stir-fried vegetables with purple rice
Vegan Stir-fried Long Bean Tofu
Ginger lotus root red rice
Stir-fried Bitter Gourd and Tofu
Easy Vegetable Tofu Bibimbap Skillet
As an Amazon Influencer I earn from qualifying purchases. For more information about affiliate links, click here.