Spicy Stir-Fried Tofu With Bok Choy Or Baby Broccol

Name: Spicy Stir-Fried Tofu With Bok Choy Or Baby Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm tofu, thoroughly patted dry, cut into pieces 1/2in thick and 1in long; 2 tablespoons canola oil or 2 tablespoons peanut oil; 1 red bell pepper, seeded and cut into thin strips; 2 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 4 scallions, white and light green parts separated from the dark green, chopped; 1 lb bok choy or 1 lb baby broccoli, chopped into stir-fry sized pieces; 2 tablespoons soy sauce; 1 teaspoon asian chili paste, such as sambal oelek; salt; 1/4 cup water; 1 tablespoon toasted sesame seeds (optional)

Servings: persons

1 lb firm tofu, thoroughly patted dry, cut into pieces 1/2in thick and 1in long
2 tablespoons canola oil or 2 tablespoons peanut oil
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 scallions, white and light green parts separated from the dark green, chopped
1 lb bok choy or 1 lb baby broccoli, chopped into stir-fry sized pieces
2 tablespoons soy sauce
1 teaspoon asian chili paste, such as sambal oelek
salt
1/4 cup water
1 tablespoon toasted sesame seeds (optional)

1
Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
2
Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
3
Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
4
Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb firm tofu, thoroughly patted dry, cut into pieces 1/2in thick and 1in long, 2 tablespoons canola oil or 2 tablespoons peanut oil, 1 red bell pepper, seeded and cut into thin strips, 2 garlic cloves, minced, and more.

Yes, Spicy Stir-Fried Tofu With Bok Choy Or Baby Broccoli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Stir-Fried Tofu With Bok Choy Or Baby Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions