Bok Choy with Tofu Skin
A quick and comforting Chinese home-style stir-fry pairing tender bok choy with silky tofu skin. This protein-rich vegetable dish comes together in under 20 minutes and works beautifully as a light main or side.
Story
This classic comfort dish turns simple ingredients into something genuinely satisfying. The secret is keeping the bok choy with a nice bite while letting the tofu skin soften and soak up the savory sauce.
Ingredients
bok choy
2 cups, shredded
tofu skin sheet
1 sheet, cut into thin strips
fresh ginger
1 tablespoon, minced
vegetable oil
2 tablespoons
light soy sauce
2 tablespoons
salt
to taste
vegetable broth or water
1/4 cup
Instructions
1
Prep the vegetables
Rinse the bok choy well under cold water, then cut into bite-sized pieces or thin strips. Rinse the tofu skin sheet, pat it dry, and slice into ribbon-like strips about 2 inches long.
2
Bloom the ginger
Heat oil in a wok or large skillet over medium-high heat. Add the minced ginger and stir-fry for about 30 seconds until fragrant. Keep a close eye—it can go from golden to burnt in seconds.
3
Cook the bok choy
Add the shredded bok choy to the wok. Stir-fry for 2-3 minutes until the leaves wilt and the stalks become slightly tender but still have some crunch.
4
Add tofu skin and season
Toss in the tofu skin strips. Pour in the soy sauce and vegetable broth, then stir everything together and cook another 2-3 minutes. The tofu skin will soften and soak up all that savory flavor. Season with salt to taste and serve right away.
