This stir-fry dish features aromatic ginger notes, silken tofu with velvety texture and exotic Chinese vegetables marinated in both chili spice and tamari sauce.
The ginger-steamed silken tofu has a slightly sweet taste. Ginger being key ingredients in Asian cooking, I love the versatile nature of this ingredient.
The silken tofu is very delicate and allows for aromas to be infused into this low calorie protein source. Tofu also has many nutritional benefits as a plant source of iron, calcium and magnesium.
Bok choy has become one of my favorite vegetable greens. Texturally, the crunch from the white stalk and soft leafy greens allows for bok choy to be eaten raw or cooked and the entire vegetable is edible.
Lastly, the tamari sauce brings the stir-fried vegetables and dish together with a strong umami flavor.
This easy weeknight Chinese Stir Fry Tofu and Vegetables recipe is a light, flavorsome dish.
PREPARATION 20 minutes COOK 10 minutes SERVINGS 4
Ingredients for Ginger Steamed Tofu
- 1.5 pounds (700 grams) silken tofu, drained and cut into 3 thick pieces
- 1 teaspoon sesame oil
- 5 x 2cm piece ginger, peeled and thinly sliced
- 2 small red chillies, finley sliced
- 4 spring onions, finley sliced
- 3 teaspoons tamari sauce
Ingredients for Vegetable Stir-fry
- 3 teaspoons of peanut oil
- 3 tablespoons ginger, peepled and finely sliced
- 3 red long chilies
- 3 bunch boy choy, roughly chopped into medium pieces
- 3 tablespoons oyster sauce
- 4 tablespoons tamari sauce
How to make Ginger Steamed Tofu
- In a steamer basket or metal strainer/colander, place a small plate that fits the cut silken tofu on top.
- Drizzle oil over tofu and sprinkle ginger, chili, and half spring onion.
- In a large saucepan or pot (which ever your steamer appliance fits in), half-fill with water and bring to boil. Place steamer on top, cover and steam tofu for 6 minutes. Then remove from heat and set aside.
- Remove tofu from steamer and drain excess liquid from tofu.
How to make Vegetable Stir-fry
- In a wok or large frying pan, heat oil over high heat. Add chili and ginger and sit-fry for 1 minute.
- Add bok choy and spring onions and cook for 3 minutes.
- Add tamari and oyster sauce to stir-fry and cook for an additional 2 minutes or until bok choy is slightly wilted but crunch remains.
- Serve stir-fried vegetables with steamed tofu. If you wish, you may drizzle extra tamari and spring onions for extra umami flavor.
What do you think?