Crispy Tofu with Bok Choy
Crispy Tofu with Bok Choy
Try this quick and easy Chinese-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 70 grams Yellow tofu
  • 150 grams Baby bok choy
  • 240 millilitres Iced water
  • ½ teaspoon Sesame oil
  • 2½ teaspoons Soy sauce
  • 2 tablespoons Cooking oil
  • ¼ cup Garlic, chopped
  • ¼ cup Green onion, chopped
  • 4 Red bird’s eye chilli, chopped
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Five-spice powder
  • ½ teaspoon White pepper
  • Iced water
  1. Cut the tofu into bite-sized pieces and set aside
  2. Slice the baby bok choy in half lengthwise and steam until tender-crisp for 3½ to 5 minutes. Remove and rinse with iced water; drain well Toss the bok choy with the sesame oil and ½ teaspoon of the soy sauce; set aside
  3. Fry the garlic in the cooking oil until golden brown. Remove garlic from the oil and set aside but keep the oil. Toss the tofu with the garlic-flavored oil; add green onion, chillies, the remaining 2 teaspoons soy sauce, oyster sauce, five-spice powder and white pepper to season and coat evenly
  4. Place the tofu on the grill tray, place in the middle shelf in the microwave and cook until the tofu is heated and crispy, for 1 – 2 minutes
  5. To serve, arrange the baby bok choy around a plate; place the tofu in the center and garnish fried garlic over the tofu

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