Crispy Tofu & Bok Choy Stir-Fry with Ginger-Soy Glaze
Crispy cornflour-dusted tofu and bok choy stir-fried with shiitake, then glazed with ginger-soy seasoning.
- 200 g firm tofu
- 150 g bok choy
- 80 g shiitake mushrooms
- 20 g fresh ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 20 ml groundnut oil
- 15 g cornflour
- 30 g spring onions
- 10 g sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Dust tofu cubes lightly with cornflour and sea salt.
- Step 3
Heat groundnut oil in a wok or large frying pan over high heat until shimmering.
- Step 4
Working in batches, fry tofu cubes for 3–4 minutes per side until golden and crispy on all surfaces. Set aside.
- Step 5
Peel and finely mince fresh ginger. Slice bok choy lengthways. Slice shiitake mushrooms.
- Step 6
Add a little more oil to the wok. Stir-fry mushrooms for 3 minutes until golden. Remove and set aside.
- Step 7
Add bok choy to the wok and stir-fry for 2–3 minutes until just tender. Return mushrooms to the wok.
- Step 8
Whisk together soy sauce, rice vinegar, sesame oil, and minced ginger in a small bowl.
- Step 9
Return tofu to the wok. Pour in the ginger-soy glaze and toss everything together for 1–2 minutes until well coated and heated through.
- Step 10
Scatter spring onions and sesame seeds over the top. Serve immediately.
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