Spiced Tofu with Bok Choy

Have you ever made a tofu crumble? Well that is… aside from a tofu scramble, which is a little different? Well this Spiced Tofu with Bok Choy dish was inspired by one of my Instagram contacts by the name of Gayle of My Family Food Life. She made a bowl of Spicy Ramen Noodles the other day and topped it with some veggies and tofu crumbles and I couldn’t stop thinking about it.

I’ve done something similar to this in the past, where I added a lot of other veggies and some water chestnuts to the mixture and piled them into lettuce wraps which are amazing, but I’ll have to save the recipe for another day. I find this recipe to be really vibrant in color and in flavor. I’ve kicked up the heat in this dish, but feel free to tone the spice down to your liking and also free to add other vegetables if you prefer. And what’s great about this mixture is that you can serve it over noodles or rice, or even stuff them in to some lettuce wraps!

Get the Recipe: Spiced Tofu with Bok Choy

Yield: 2 servings, with leftovers

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

I find this recipe to be really vibrant in color and in flavor. I've kicked up the heat in this dish, but feel free to tone the spice down to your liking and also free to add other vegetables if you prefer. And what's great about this mixture is that you can serve it over noodles or rice, or even stuff them in to some lettuce wraps!

5 from 1 review

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Ingredients

For the tofu:

• 2 tablespoons oil, I like to use 1 part vegetable and 1 part toasted sesame oil
• 14 ounces extra firm tofu, use “pressing” method to get rid of excess moisture
• ½ cup carrots, shredded or matchsticks
• 3 baby bok choy, hard ends cut off, portioned, white ends sliced thin – still leaving the long leafy green portion in tack
• 2 scallions, thinly sliced with white and green parts separated
• ½ small red bell pepper, thinly sliced

For the Sauce:

• 4 tablespoons tamari or soy sauce
• 1 tablespoon agave nectar, or honey
• 1 tablespoon toasted sesame oil
• ½ tablespoon chili garlic sauce, or Sriracha (Adjust heat to your liking, if you don’t like it spicy)
• ½ tablespoon Chinese hot mustard, or dijon mustard (Adjust heat to your liking, if you don’t like it spicy)
• 1 teaspoon rice wine vinegar
• 2 cloves garlic, finely grated
• ⅓ inch knob ginger, finely grated

Suggested Accompaniments:

• rice or rice noodles
• fresh herbs such as cilantro or Thai basil
• sesame seeds
• scallions, thinly sliced
• cucumbers, thinly sliced for some added freshness
• chili garlic sauce
• the remaining sauce, for topping

Equipment

• 1 Large Skillet

Instructions

Make the tofu:

• In a large skillet or wok, heat the oil over medium heat and crumble your tofu up into small pieces directly into the skillet. Allow this mixture to cook for about 15 minutes, stirring occasionally, to ensure it all is golden brown. It will look a little like scrambled eggs and golden in color, but you will want it a bit browner than that, like ground meat. It will take a little time, so be patient.
• Add in your carrots, white part onions, and white end parts of your bok choy. Sauté that for another 5 to 10 minutes, then stir in half of your sauce mixture (leaving the other half as a topping at the table) and ensure it is mixed in well and the tofu absorbs the moisture.
• Lightly fold in your green parts of bok choy and red bell pepper. Sauté just until bok choy begins to wilt.

Meanwhile, make the sauce:

• In a small bowl, mix the ingredients for your sauce and set to the side.

To serve:

• Serve this mixture over rice or noodles. Add any other accompaniments and enjoy!

Calories: 409kcal, Carbohydrates: 26g, Protein: 21g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Sodium: 2523mg, Potassium: 603mg, Fiber: 4g, Sugar: 15g, Vitamin A: 13943IU, Vitamin C: 121mg, Calcium: 285mg, Iron: 5mg