Tofu Skin And Bok Choy Stir Fry Recipe

I absolutely love this recipe because it combines the savory flavors of soy and oyster sauce with the fresh crunch of bok choy, making it an irresistible, plant-based delight. The simplicity and speed of stir-frying yuba with aromatic garlic and ginger make this dish my go-to for a quick and satisfying meal that’s both healthy and deeply flavorful.

My Tofu Skin and Bok Choy Stir Fry is a delightful combination of textures and flavors. This dish is not only incredibly satisfying but also packed with nutrients, using ingredients such as tofu skin and fresh bok choy.

The aromatic mix of ginger, garlic, and soy sauce is a perfect complement to the otherwise natural flavors of the vegetables.

Ingredients

Tofu skin (yuba):
Rich in protein, delivers a fulfilling chew, and accepts flavors beautifully.

Bok choy:
The vitamins A, C, and K are abundant, and they contribute to the dynamic interplay of flavors and textures.

Garlic:
Imparts a deeply flavored, intense, savory quality.

Known to be a good source of antioxidants.

Ginger:
Provides a warm, spicy flavor and helps with digestion.

Soy sauce:
Adds a briny, umami quality, which is crucial for the creation of layered flavors.

Oyster sauce:
Imparts a sweet-savory richness; use vegan for plant-based dishes.

Sesame oil:
Yields an aroma and finish that are reminiscent of nuts, complementing and intensifying flavors typically found in Asian cuisine.

Ingredient Quantities

• 8 oz (225 g) tofu skin (yuba), soaked and cut into strips
• 1 lb (450 g) bok choy, ends trimmed and leaves separated
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or vegan oyster sauce)
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 cup water or vegetable broth
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Salt and pepper to taste

Instructions

1. Start by taking the tofu skin (yuba) and soaking it in warm water until it softens. Drain it well, and cut it into strips.

2. In a large frying pan or wok, heat the vegetable oil.

3. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

4. Raise the heat to high and add the bok choy to the wok. Stir-fry for 2-3 minutes, until the leaves begin to wilt.

5. Add the strips of tofu skin to the pan, and keep stir-frying for 2-3 minutes longer.

6. In a tiny bowl, combine the soy sauce, the oyster sauce, the sesame oil, the sugar, and 1/4 cup of water or vegetable broth.

7. Put the sauce mixture into the pan and stir well to combine all the ingredients.

8. Should you want a sauce that’s on the thicker side, add the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) to the pan, and cook for 1-2 minutes until the sauce has thickened.

9. Add salt and pepper to taste.

10. Serve the stir-fried tofu skin and bok choy hot as a delicious main or side dish.

Equipment Needed

1. Large frying pan or wok
2. Chef’s knife
3. Cutting board
4. Bowl for soaking tofu skin
5. Small bowl for sauce mixture
6. Measuring spoons
7. Measuring cup
8. Stirring utensil (like a wooden spoon or spatula)
9. Small bowl to mix cornstarch slurry (optional)

FAQ

• Can I use fresh tofu skin instead of dried?Indeed, if fresh tofu skin is available, you can use it. Simply bypass the soaking step and cut the fresh tofu skin into strips before you start cooking.
• What can I substitute for oyster sauce to make it vegan?If you’re looking for a vegan-friendly alternative to oyster sauce, consider these options:

  – vegan oyster sauce
  – mushroom stir-fry sauce

• How do I prevent the bok choy from becoming too watery?Make sure to wash the bok choy well and drain it completely. Use high heat to cook the vegetables so they don’t release too much water.
• Is there a way to make this dish gluten-free?Indeed, utilize tamari or a gluten-free soy sauce as a substitute for standard soy sauce, and be certain that the oyster sauce you employ is free of gluten.
• Can I add protein to this dish?Although tofu skin is already a great source of protein, you can add even more by including extra proteins like sliced tofu or chicken as a hearty, substantial addition to this dish.
• Should I use any specific type of vegetable oil?This stir fry works well with any neutral oil that has a high smoke point, such as canola oil or peanut oil.
• How can I thicken the sauce if desired?You may use the optional cornstarch slurry to thicken the sauce. Just add it towards the end of your cooking and allow the sauce to thicken as it heats.

Substitutions and Variations

Yuba, or tofu skin: Use firm tofu or tempeh as a substitute cut to size.
Bok choy can be replaced with spinach, baby chard, or Napa cabbage.
Canola oil, avocado oil, or grapeseed oil. A type of oil that works well for frying.
Oyster sauce: Substitute with hoisin sauce or a blend of soy sauce and a little sugar for a vegan alternative.
If you want an alternative to soy sauce that is gluten-free, use tamari or coconut aminos.

Pro Tips

1. Perfecting Tofu Skin Texture Before soaking the tofu skin (yuba), soak it in warm water with a pinch of salt. This can help them absorb flavors better and enhance their texture.

2. Maximize Flavor Release Crush the garlic cloves with the side of your knife before mincing them. This action releases more oils, enhancing the garlic’s flavor in the dish.

3. Bok Choy Prep For even cooking, try slicing the bok choy stems from the greens. Add the thicker stems to the pan first and allow them to cook for an additional minute before adding the leaves to ensure everything is cooked evenly.

4. Balancing the Sauce If you’re using a particularly salty soy or oyster sauce, balance the flavors with a splash of rice vinegar or a squeeze of lime juice for a hint of acidity.

5. Seasoning Variations For an extra layer of flavor, consider adding a touch of chili oil or crushed red pepper flakes to the sauce if you enjoy a bit of heat in your dishes.