Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4 baby bok choi, washed and sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. In a bowl, toss the tofu cubes with cornstarch until coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the tofu cubes and stir-fry for 5-7 minutes until golden brown. Remove from the wok and set aside.
4. In the same wok, add the garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Add the bok choi, bell pepper, and onion and stir-fry for 3-5 minutes until the vegetables are tender.
6. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, salt, and pepper.
7. Pour the sauce over the vegetables and stir-fry for another minute.
8. Add the tofu cubes back into the wok and stir-fry for another minute until everything is heated through.
9. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 11g
- Carbohydrates: 14g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Bok choi can be substituted with other leafy greens such as kale or spinach.
- Red bell pepper can be substituted with green bell pepper or any other colored bell pepper.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or carrots for extra vegetables.
- Add sliced chili peppers for extra heat.
- Use different sauces such as teriyaki or sweet and sour.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture.
- Stir-fry the tofu cubes separately to ensure they are crispy and golden brown.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the seasoning to taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium-high heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli
- Edamame
- Egg rolls
Troubleshooting advice:
- If the vegetables are too crunchy, stir-fry them for a few more minutes until tender.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Cook the tofu and vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Bok choi is a type of Chinese cabbage that has been cultivated for over 1,500 years.
Flavor profiles:
- Savory, umami, slightly sweet, and garlicky.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Region: Chinese