Embark on a culinary journey with the tantalizing Tofu Skin and Bok Choy Stir Fry, a dish that masterfully combines the rich, chewy texture of tofu skin with the crisp, refreshing bite of bok choy. This stir fry is more than just a meal; it’s a vibrant celebration of flavors and textures that promises to delight your taste buds. Perfect for those seeking a nutritious yet satisfying dining experience, it features a medley of oyster mushrooms, garlic, and a hint of chili flakes for those who dare to add a little spice. Designed to cater to both novice cooks and seasoned chefs alike, this recipe is a testament to the versatility of simple ingredients, transforming them into a dish that is as wholesome as it is delicious. Join us as we delve into the preparation of this delectable stir fry, guiding you through each step with precision and care, ensuring that you can bring this flavorful masterpiece to your table.
Introduction About Tofu skin and bok choy stir fry
This flavorful and textured dish brings together the best of tofu skin, bok choy, and oyster mushrooms for a healthy and tasty meal. Let’s go over the full preparation, cooking, and serving details to help you make this stir fry at home.
Main Ingredients
- Tofu skin: Also called yuba or bean curd skin, these thin sheets made from soy milk provide great chewiness.
- Bok choy: The crunchy stalks and leafy greens of this vegetable add nice contrast.
- Oyster mushrooms: Earthy and meaty mushrooms pair beautifully with the tofu and bok choy.
Ingredients
To make enough stir fry for 4 servings, you’ll need:
- 1 package dried tofu skin
- 1 pound baby bok choy
- 8 ounces oyster mushrooms
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Preparation
Before cooking, you’ll need to prepare the main ingredients:
Tofu Skin
- Soak dried tofu skin in hot water for 15 minutes until pliable
- Drain and cut into 1-inch wide strips
- Blanch in boiling water for 1 minute to reduce chewiness
- Drain and set aside
Bok Choy
- Cut off the root end of the bok choy
- Separate the stalks and chop into 1-inch pieces
- Leave tender leaves whole
Oyster Mushrooms
- Gently rinse the mushrooms under water
- Slice off and discard the tough stem ends
- Cut mushrooms into quarters
Cooking Instructions
Now you’re ready to cook this flavorful stir fry:
- In a wok or large skillet, heat 1 tablespoon vegetable oil over medium-high heat
- Add garlic and ginger and cook for 1 minute until fragrant
- Add mushrooms and stir fry for 2-3 minutes
- Add bok choy stalks and stir fry for 1 minute
- Add bok choy leaves and continue stir frying for 1 more minute
- Add soaked tofu skin and gently mix together until heated through, about 2 minutes
- Stir in soy sauce, sesame oil, salt, and pepper
- Remove from heat and serve over steamed rice
It’s important to stir fry each ingredient separately to ensure the best textures. The tofu skin and bok choy leaves only need a brief cooking time to heat through and soften slightly while retaining a pleasant firmness.
Serving Suggestions
This recipe yields 4 generous servings over steamed white or brown rice. The rice soaks up the delicious sauces and flavors.
Variations
Try these options to change up the flavors:
- Swap bok choy for broccoli, napa cabbage, or other Asian greens
- Use shiitake, button, or maitake mushrooms instead of oyster
- Add chili garlic sauce or a dash of red pepper flakes for some heat
- Mix in toasted sesame seeds or chopped peanuts for crunch
- Garnish with sliced green onions, cilantro, or lime wedges
Nutrition
Tofu skin, bok choy, mushrooms, and rice provide a nutritious and balanced meal:
- Tofu skin delivers plant-based protein
- Bok choy offers Vitamins A, C, and K
- Mushrooms contain B vitamins like riboflavin and niacin
- Rice offers slow-burning carbs for energy
Together they make up a filling and wholesome dinner.
Storage
Properly stored, leftovers will keep for:
- Fridge: 3 to 5 days
- Freezer: 2 to 3 months
To freeze, let the stir fry cool fully and transfer to an airtight container. Reheat directly from frozen by placing the container in simmering water or the microwave.
The tofu skin may get chewier after refrigerating but will soften up again when reheated. The vegetables may lose some crispness but will still taste great.
Conclusion
With a medley of satisfying textures and vibrant flavors, this stir fry makes an easy and healthy plant-based meal. Don’t be afraid to switch up the ingredients to suit your taste. Once you get the basic preparation and cooking down, you can customize this versatile dish again and again.
Dig in and enjoy the bright crunch of bok choy paired with the hearty chew of tofu skin and meatiness of mushrooms. This flavor and nutrient packed stir fry is sure to become a go-to meal in your kitchen rotation.
Ingredients
- Dried tofu skin: 6 oz
- Baby bok choy: 1 bunch (about 8 oz)
- Garlic cloves: 3, minced
- Ginger: 1 inch piece, minced
- Dried chilies (optional): 1-2, to taste
- Vegetable broth: 1/4 cup
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Salt: To taste
- White pepper: To taste
- Cooking oil: 1 tablespoon
- Chopped scallions (optional): For garnish
Instructions
- Prep: Wash and trim the bok choy, separating the white stalks from the leafy greens. Cut the stalks into bite-sized pieces and roughly chop the greens. If using dried tofu skin, soak it in warm water for 10-15 minutes until softened. Cut the tofu skin into thin strips.
- Heat: Heat oil in a wok or large pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Stir-fry: Fresh Tofu Skin: Add the tofu skin and stir-fry for 1-2 minutes until slightly softened. Dried Tofu Skin: Drain the softened tofu skin and add it to the pan. Stir-fry for 2-3 minutes until golden brown.
- Add Bok Choy: Add the bok choy stalks to the pan and stir-fry for 2-3 minutes until slightly softened.
- Flavor Boost: Add your chosen sauce and stir to coat the ingredients. If using a thicker sauce like oyster sauce, you can add a splash of water to loosen it up (optional).
- Finish: Add the bok choy greens and stir-fry for another 1-2 minutes until wilted. Season with salt and pepper to taste. (Optional) Drizzle with sesame oil for extra flavor.
- Serve: Serve immediately over rice or noodles.
Notes
- Adjust the amount of sauce and water based on your desired consistency.
- Feel free to experiment with different vegetables or add protein like tofu cubes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Tofu skin and bok choy stir fry
Serves: 2
Amount Per Serving: | ||
---|---|---|
Calories | 250-300 | |
% Daily Value* | ||
Total Fat 10-15g | 15.4% | |
Saturated Fat 2-3g | 10% | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium 500-700mg | 20.8% | |
Total Carbohydrate 20-25g | 6.7% | |
Dietary Fiber 3-5g | 12% | |
Sugars 5g | ||
Protein 15-20g |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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