Tofu and bok choy stir fry

 **Savor the Simplicity: Ginger-Garlic Tofu Stir Fry**  

If you’re craving a dish that’s both simple and sensational, look no further than this Ginger-Garlic Tofu Stir Fry. Packed with bold flavors and irresistible aromas, it’s versatile enough to shine as a side dish or a satisfying meatless main course.  

What makes this dish a standout? It’s all about the perfect harmony of flavors and textures:  

1. **Golden, Crispy Tofu:** The tofu is the star of the show, fried to golden perfection until its exterior is delightfully crisp, while the inside remains tender and creamy. This creates the perfect base for soaking up the vibrant flavors of the stir fry.  

2. **Aromatic Ginger and Garlic:** The dynamic duo of ginger and garlic takes center stage, filling your kitchen with a tantalizing aroma as it sizzles in the pan. These ingredients don’t just add flavor—they create depth and a comforting warmth with every bite.  

3. **A Balance of Flavors:** The simplicity of the dish allows each ingredient to shine. Whether paired with rice or served solo, it offers a medley of crisp, savory, and aromatic notes that’s utterly satisfying.  

This stir fry proves that the simplest recipes can often be the most memorable. With just a handful of ingredients and a quick cooking process, it’s a go-to recipe for effortless yet flavorful cooking. Give it a try and let the magic of ginger and garlic transform your tofu into a dish to remember!

Ingredients

• 175 grams firm tofu
• 1 shallot
• 3 cloves garlic
• 1 thumb-sized knob ginger
• 250 grams bok choy
• cooking oil
• ½ teaspoon salt
• ¼ teaspoon pepper

Sauce

• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• ½ teaspoon sesame seed oil
• 6 tablespoons broth vegetable broth or chicken broth are recommended
• 1 teaspoon tapioca starch or corn starch or potato starch

Instructions

1. Place the tofu between stacks of paper towels and weigh down with a plate to remove excess water.
2. Meanwhile, peel and thinly slice the shallot, peel and chop the garlic, and peel and slice the ginger.
3. Rinse the bok choy well then cut into two-inch pieces, separating the stalks from the leaves.
4. Cut the tofu into bite-size pieces.
5. In a pan, heat enough cooking oil to reach a depth of at least two inches.
6. Deep fry the tofu until golden and crisp.
7. Scoop out the tofu and dump into a strainer.
8. Heat two tablespoons cooking oil in a wok or frying pan.
9. Saute the shallot, garlic and ginger with salt and pepper for a minute or so.
10. Turn up the heat and add the bok choy stalks. Stir fry for a minute or just until starting to soften.
11. Add the bok choy leaves and the fried tofu, and stir fry for about thirty seconds.
12. Whisk together all the ingredients for the sauce and pour over the tofu and bok choy.
13. Cook, stirring occasionally, until the sauce is thick and clear.
14. Taste your tofu and bok choy stir fry. Adjust the seasonings, if needed, and serve immediately.

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