Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) tub firm or extra-firm tofu

  2. 2 tablespoons olive oil

  3. 1 large onion, quartered and thinly sliced

  4. 1 good-sized bunch (about 10 to 12 ounces) bok choy

  5. 2 scallions (green onions), sliced

  6. 1 teaspoon grated fresh ginger, more or less to taste

  7. 3 tablespoons stir-fry sauce or teriyaki sauce, or to taste Roasted peanuts, cashewes, or almonds for topping, optional

Instructions Jump to Ingredients ↑

  1. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice. Heat half of the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides. Remove to a plate. Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until golden. Add the bok choy (both stalks and leaves) and ginger. Stir-fry briefly, just until leaves are wilted. Stir in the tofu dice, season to taste with soy sauce, and serve at once. Pass around optional nuts for topping.


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