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Overhead View of a Plate of Baby Bok Choy and Tofu Stir Fry Sitting on a White Cloth
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Gingered Baby Bok Choy Stir Fry + Scrambled Tofu Over Coconut Rice
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Flavorful coconut rice is topped with garlicky scrambled tofu and a savory ginger baby bok choy stir fry.
Course: Entree
Cuisine: American, Asian
Servings: 4
Author: Alissa
Ingredients
For the Scrambled Tofu
  • 1 tbsp. vegetable oil
  • ½ tsp. sesame oil
  • 2 garlic cloves minced
  • 1 lb. extra firm tofu drained and pressed at least 15 minutes
  • ½ tsp. turmeric
  • ½ tsp. black pepper
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
For the Baby Bok Choy Stir Fry
  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. agave
  • 1 tsp. Asian chili paste or to taste
  • 1 tbsp. vegetable oil
  • ½ tsp. sesame oil
  • 2 garlic cloves minced
  • 2 tsp. fresh grated ginger
  • 1 lb. baby bok choy broken into individual leaves
For Serving
  • coconut rice
  • 1-2 tsp. toasted sesame seeds
  • 2 scallions chopped
Instructions
Make the Scrambled Tofu
  1. Place vegetable oil and sesame oil in large skillet or wok over medium-high heat. Add garlic cloves and crumble tofu into skillet. Cook 3-4 minutes, flipping and breaking up any large chunks with spatula.
  2. Add turmeric, pepper, soy sauce and vinegar. Cook about 1 more minute, until most of liquid has dried up, flipping to blend the spices in while cooking.
  3. Remove from skillet and transfer to a plate. Keep wok or skillet over heat.
Make the Baby Bok Choy Stir Fry
  1. Whisk soy sauce, rice vinegar, agave and chili paste together in small bowl. Set aside.
  2. Place vegetable oil and sesame oil in wok or skillet and raise heat to high. Add garlic, ginger, and baby bok choy leaves. Stir-fry just until leaves are wilted and white parts are tender-crisp, about 2-3 minutes. Pour soy sauce mixture over baby bok choy and continue to stir fry for 30 seconds more, flipping to coat leaves evenly.
Serve
  1. Divide coconut rice onto plates. Top with scrambled tofu, then baby bok choy, pouring any excess sauce over top. Sprinkle with sesame seeds and scallions.
Recipe Notes

I used brown basmati for this batch of coconut rice.