Stir Fried Asian Marinated Tofu with Boy Choy, Bell Pepper & Snow Peas
Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.
Yield
4 servingsPrep
20 minCook
15 minReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the tofu and marinade: | |||
14 | ounces |
tofu
extra-firm, water packed and drained |
|
4 | cloves |
garlic
minced, or as needed |
|
½ | tablespoon |
ginger
freshly grated |
|
2 | teaspoons |
soy sauce, tamari
|
|
1 | teaspoon |
mirin (sweet seasoning)
or white wine, dry |
* |
1 | teaspoon |
chili garlic sauce
|
* |
½ | teaspoon |
sesame oil
|
|
For the sauce | |||
½ | cup |
stock
vegetable |
|
3 | tablespoons |
soy sauce, tamari
prefer low salt, or to taste |
|
2 | tablespoons |
mirin (sweet seasoning)
or white wine, dry |
* |
1 ½ | teaspoons |
chili garlic sauce
or to taste |
* |
3 | teaspoons |
cornstarch
|
|
1 | teaspoon |
sesame oil
|
|
For the vegetables | |||
3 | tablespoons |
sesame seeds
divided |
|
3 | teaspoons |
vegetable oil
divided |
|
4 | cloves |
garlic
or to taste, minced |
|
1 | tablespoon |
ginger
freshly grated |
|
1 | medium |
sweet red bell peppers
cut into 1-inch cubes |
|
6 |
scallions, spring or green onions
trimmed and slice into 1-inch pieces |
||
24 | ounces |
bok choy
trimmed and coarsely chopped, 1 1/2 pounds |
|
1 ½ | cups |
snow pea pods
trimmed |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the tofu and marinade: | |||
404.6 | ml/g |
tofu
extra-firm, water packed and drained |
|
4 | cloves |
garlic
minced, or as needed |
|
7.5 | ml |
ginger
freshly grated |
|
1E+1 | ml |
soy sauce, tamari
|
|
5 | ml |
mirin (sweet seasoning)
or white wine, dry |
* |
5 | ml |
chili garlic sauce
|
* |
2.5 | ml |
sesame oil
|
|
For the sauce: | |||
118 | ml |
stock
vegetable |
|
45 | ml |
soy sauce, tamari
prefer low salt, or to taste |
|
3E+1 | ml |
mirin (sweet seasoning)
or white wine, dry |
* |
7.5 | ml |
chili garlic sauce
or to taste |
* |
15 | ml |
cornstarch
|
|
5 | ml |
sesame oil
|
|
For the vegetables: | |||
45 | ml |
sesame seeds
divided |
|
15 | ml |
vegetable oil
divided |
|
4 | cloves |
garlic
or to taste, minced |
|
15 | ml |
ginger
freshly grated |
|
1 | medium |
sweet red bell peppers
cut into 1-inch cubes |
|
6 | each |
scallions, spring or green onions
trimmed and slice into 1-inch pieces |
|
693.6 | ml/g |
bok choy
trimmed and coarsely chopped, 1 1/2 pounds |
|
355 | ml |
snow pea pods
trimmed |
Directions
For the tofu and marinade:
Set a clean kitchen towel on a large plate.
Place tofu on the towel.
Place another clean towel over the tofu, fold the papper towel to cover the tofu.
Put a flat, heavy weight on top for 30 minutes to 1 hour.
Add garlic, ginger, soy sauce, mirin, chili garlic sauce and sesame oil in a small bowl, and stir until well mixed.
Cut the tofu into about 1-inch cubes.
Add the tofu and the marinade into a large bowl, and toss until tofu is evenly coated.
Cover and allow to marinate in the refrigerator for at least 30 minutes or over night.
For the sauce:
Add stock, soy sauce, mirin, chili garlic sauce, cornstarch and sesame oil in a small bowl, and whisk until well blended. Set aside.
For stir-frying tofu and vegetables:
Sprinkle 2 tablespoons of sesame seeds over the tofu in the large bowl, and toss until evenly distributed.
Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat.
Stir in the tofu and cook, turning often, until golden, brown and crusty, 10 to 15 minutes.
Transfer onto a plate and set aside.
Heat another 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat.
Stir in garlic, ginger and small amount of scallions, cook, stirring, until fragrant, about 30 seconds.
Stir in bell pepper and snow peas, and cook for about 4 minutes minutes.
Stir in the bok choy and leftover scallions, and cook for another 2 to 3 minutes, until the vegetables are tender-crisp.
Make a well in the vegetable, whisk the prepared sauce again and pour into the well.
Bring the sauce to a boil, stirring, for about 2 minutes, until thickened.
Add the tofu back into the pan, and stir until the vegetables and tofu are well coated.
Remove from heat, place onto a large serving plate, sprinkle the remaining sesame seeds on top and serve warm with cooked rice or quinoa.