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Fried Tofu with Bok Choy

Inspired from Japanese cuisine, this fried tofu cooked with a light side of bok choy leaves is a great idea for a light meal. It’s great because it brings you surprising new flavors, and it’s also a recipe that you can cook quickly, without much of a fuss. Plus, marinating the tofu with plum sauce, sweet chili, and soy sauce, takes it way into another taste dimension.
Inspired from Japanese cuisine, this fried tofu cooked with a light side of bok choy leaves is a great idea for a light meal. It’s great because it brings you surprising new flavors, and it’s also a recipe that you can cook quickly, without much of a fuss. Plus, marinating the tofu with plum sauce, sweet chili, and soy sauce, takes it way into another taste dimension.

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Ingredients

1 tablespoon plum sauce
1 tablespoon sweet chili sauce
1 tablespoon soy sauce
1 tablespoon canola oil
1 tablespoon ketchup
7 ounces of tofu, cubes
1 teaspoon vegetable oil
2 garlic cloves
0.25 ounce ginger
1 spring onion, chopped
3 bok choies leaves
½ cup water

Ingredients

Steps

1
Done

Add the plum sauce in a large bowl. Add sweet chili sauce, soy sauce, canola oil, and ketchup. Mix them well.

2
Done

Heat the vegetable oil in a skillet over medium heat. Add the tofu and cook it on all sides until golden.

3
Done

Add the marinade you’ve made earlier on and cook for 5 minutes, turning it in the process.

4
Done

Next, heat a few drops of vegetable oil in a skillet over medium heat.

5
Done

Crush the garlic and add it to the skillet. Add the ginger (shredded), spring onion, and bok choy leaves.

6
Done

Pour water in the pan and cover it with a lid. Let it simmer for the next 15 minutes.

7
Done

Place the cooked bok choy in a bowl, top it with the fried tofu, and serve!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

231 kcal
Calories
18 g
Protein
11 g
Fat
15 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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