Tofu and Japanese Bok Choy Stir Fry

Sauce it up before you stir fry…

As you know LSD ran a poll about what the next recipe should be and the unanimous response was stir fry. Rightly so! It’s such a quick dish and so easy to make.

Stir fries are great to make on week nights. Yes! they are fiddly because of all the cutting and chopping required, but you still come out winning when you look at the overall time required to cook.

I love stir fries both ways the ones where the vegetables are the hero of the dish and so the flavours are really clean and delicate and the others where the sauce/paste is the hero of the dish and the flavours are really robust. Today I am going to show you the latter kind of stir fry. One that will knock your socks off! Keep reading…

I was at the Footscray markets shopping for fresh fruit and vegetables. In the food court nearby was a Chinese takeway restaurant pervading the air with these delicious aromas, which left me wanting a stir fry with a big bowl of fried rice. That desire led me to the next Asian grocery store and there I was stocking my trolley with every exotic spice and sauce on the shelves. I tell you, it was like being a kid in a candy store, just amazing! $50 dollars later I had an assortment of herbs, spices and sauces. I was ready! Ready to get home and get into kitchen headquarters and start cooking. But it wasn’t going to be that easy.

You know sometimes life gives you too many options you dont know what to do with them. That was me when I got home after all my shopping, I laid it all out on the kitchen aisle but could not decide what I was going to cook.

My brain was thinking million miles a second and ladies as you know that is dangerous, but that’s when divine intervention happened! In front of me was miso paste and I knew it then, I knew it was meant to be. Here’s the recipe for you!


Ingredients: 19      Cooking time: 30 minutes
Serves: 2
  • Three tablespoons vegetable or peanut oil
  • 250 gms of firm tofu cut in cubes
  • Three bunches of Japanes bok choy
  • One cup of baby corn
  • Four large pods of garlic (minced)
  • One tablespoon of grated ginger
  • One medium sized brown onion
  • One tablespoon of miso paste
  • One  tablespoon  of abc sauce (or light soy sauce)
  • One tablespoon of soy sauce
  • One teaspoon of vegetarian oyster sauce
  • 1/4 teaspoon of ajinomoto
  • One teaspoon of  chilli flakes
  • 1/2 teaspoon of brown sugar

For the garnish 

  • One tablespoon of beanshoots
  • One small fresh red chilli
  • One tea spoon of chopped spring onion stem
  • One table spoon of crispy shallots
  • One teaspoon of toasted white/black sesame seeds
  • One teaspoon of sesame oil

Tofu and Japanese Bok Choy Stir Fry

To make the sauce, in a bowl add all the sauces in the quantities given above along with  the chilli flakes and quarter cup of water and mix it well. Due to the miso and oyster sauce the sauce will be quite salty, but don’t worry it will balance out when stir frying. However if you think its too salty add half a teaspoon of brown sugar.

Before we start the stir fry lets steam the bokchoi, you can use any Asian greens. I used Japanese bokchoi. Friends in India if Asian greens are hard to find you can also use spinach. Cut the bunch of Japanese bokchoi to separate the stems and add it in a steamer,  steam it until the stems are tender.Note for my non vegetarian friends, you can replace tofu with chicken if you are dead against tasty tofu!Lets stir fry. In a wok add three tablespoons of vegetable oil, wait until its hot. Now add the sliced onion and wait until translucent. Now add the grated ginger and minced garlic give it all a good stir. Add the tofu  cubes, baby corn  and steamed bok choi to the onion mix. Followed by a quarter teaspoon of ajinomoto and toss it.

Tofu and Japanese Bok Choy Stir Fry

Lets sauce it up, add the sauce and toss the wok to ensure all the veggies and tofu are covered by the sauce evenly. Keep tossing and leave the mix on high heat for the next five minutes and tada, its done!!

For the plating, scoop the brown rice on the base of the plate. Then add the stir fry mix, be sure to scoop out the sauce from the base of the wok and drizzle it on the rice. Top this up with the beanshoots, spring onion and red chilli. Last but not least add the crispy shallots  and toasted sesame seeds and a final drizzle of sesame oil.

Last but most important step bring out your fork or chopsticks and enjoy this meal with your loved ones.


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