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    Home » Main Dish

    Spicy Baby Bok Choy Stir-Fry

    Published: Mar 4, 2013 Last updated: Feb 18, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Crispy fried tofu triangles are tossed with the Spicy Baby Bok Choy Stir-Fry, creating this a tasty and satisfying weeknight dinner!
    Spicy Baby Bok Choy Stir-Fry

    This month, for The Secret Recipe Club, I was snooping around on Ilona's Kitchen and came away with a whole lot of links taking me to yummy recipes that I want to try!  We seem to have a lot in common.  Wife, Daughter, Mother of two.  Not to mention our taste for spicy food.

    Spicy Baby Bok Choy Stir-Fry

    My recipe choice to share became a full meal instead of just being a side dish. By adding some dry fried tofu triangles to the recipe, I turned this into a meal!  I used vegetable broth in place of the water in the recipe and cut the oil in half.  I also added about a teaspoon of cornstarch to the sauce before putting it in the pan and sauteed the garlic with the bok choy.  Oh, and I added a little red bell pepper for a little contrasting color.  My tofu, was pressed and dry fried to a crisp and added to the sauce then I tossed the bok choy with the sauced up tofu.

    Spicy Baby Bok Choy and Tofu Stir-Fry
    Author: Grumpy's Honeybunch
    Prep time: 15 mins
    Cook time: 20 mins
    Total time: 35 mins
    Serves: 4 servings
    Ingredients
    • 1 lb extra firm tofu, pressed and cut into triangles
    • cooking spray
    • 1 lb baby bok choy, chopped and white part separated from leafy part
    • 2 garlic cloves, minced
    • ½ tablespoon sesame oil
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • ¼ cup vegetable broth
    • 1 tablespoon brown sugar
    • ½ teaspoon red pepper flakes
    • 1 teaspoon fresh grated ginger
    • 1 teaspoon cornstarch
    Instructions
    1. In a large skillet sprayed with cooking spray, fry tofu triangles until crispy over medium high heat, turning pieces onto all sides to crisp up.  This might be a little time consuming, but very worth it!  Remove tofu from pan and set aside.
    2. While tofu is dry frying, chop baby bok choy into bite sized pieces, separating the white bottoms from the green tops.  You will cook the white bottoms before cooking the leafy green.
    3. Make sauce mixture by mixing vegetable broth, oyster sauce, soy sauce, brown sugar, red pepper and cornstarch.  Set aside.
    4. Place sesame oil in hot skillet along with garlic.  Sizzle about 30 seconds then place the white part of bok choy in pan with garlic.  Stir fry about 2 minutes.  Add the leafy part of bok choy to pan and stir fry another minute.  Transfer bok choy to a bowl and set aside.  Pout sauce mixture into hot skillet and bring to a simmer.  Simmer sauce until it begins to thicken.  Add crispy tofu to sauce in hot skillet and toss to coat.  Return bok choy mixture to skillet and toss with tofu and sauce.  Arrange stir-fried bok choy and tofu mixture on platter and squeeze juice of 1 lime over top of mixture before serving.
    3.5.3226

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. yung@foodyoo.com

      March 18, 2013 at 12:48 pm

      It seems like a typical stir fry dish. I like it with tofu. Tofu stir fry with scallion is yummy, maybe can try to add some. And I like to add some rice wine too when stirs fry vegetables. Then serve it with rice. Wow…it is so delicious. 🙂

      Reply
    2. Jeff @ Cheeseburger

      March 13, 2013 at 3:00 am

      This is an excellent twist to the original recipe. I love that you have made it into a main dish.

      Reply
    3. Justin

      March 11, 2013 at 5:26 pm

      This looks delicious! I've never had tofu but maybe someday I can break out of my ways and give it a try. There's nothing too scary about it right? 🙂

      Reply
    4. Moviegirl03

      March 09, 2013 at 3:24 pm

      I've been looking for more tofu dishes to try. This looks great. We've never tried Bok Choy either, so it'd be a great dish for trying something new. Great choice for SRC!

      Reply
    5. TeaLady

      March 08, 2013 at 9:50 pm

      This looks really good! (Well, without the tofu)

      Reply
    6. honeyb

      March 08, 2013 at 4:48 am

      Why do I have a feeling Grumpy doesn't eat tofu? 😉 That looks good enough to try. I've only tried tofu a few times.
      Funny you called it "snooping" around your SRC blog. That's how I always feel, like I'm snooping. 😉

      Reply
      • Shelby

        March 08, 2013 at 11:51 am

        But Grumpy DOES eat tofu. 🙂 Gotcha 🙂 He prefers it crispy and only likes certain sauces, but the one tofu dish he can eat the "crap" out of that isn't cirspy tofu (his words) is the Red & White Cauliflower Bake that I have posted on my blog here.

        Reply
    7. Jersey Girl Cooks

      March 08, 2013 at 2:05 am

      Love this colorful dish. Great recipe choice!

      Reply
    8. Cooking Rookie

      March 06, 2013 at 3:49 am

      Such a nice and simple recipe! Great choice for SRC!

      Reply
    9. Elizabeth@ Food Ramblings

      March 05, 2013 at 11:00 pm

      what a great recipe- yay for src 🙂

      Reply
    10. Lesa @ Edesias Notebook

      March 05, 2013 at 5:47 pm

      What a beautiful dish, Shelby! A great healthy meal. I haven't cooked with bok choy before; I don't know what I'm waiting for!

      Reply
    11. Lisa~~

      March 05, 2013 at 2:42 am

      Love bok choy and the flavors you used sound amazing!

      If you haven't already, I'd love for you to check out my SRC entry Loaded Potato Soup.

      Lisa~~

      Reply
    12. Camilla Mann

      March 04, 2013 at 7:22 pm

      That looks delicious - and fast! I will have to give it a try soon. Nice SRC pick.

      Reply
    13. AmandaE

      March 04, 2013 at 6:58 pm

      I'm a huge fan of bok choy and tofu - in fact that is what I had for lunch today 🙂 Needless to say I think this was the PERFECT SRC pick!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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