Tofu Skin and Bok Choy Stir-Fry
A speedy Chinese stir-fry that pairs silky tofu skin ribbons with crisp bok choy. This comforting homestyle dish delivers wonderful texture contrast and comes together in under half an hour.
Story
Tofu skin, also known as yuba, has a satisfying chew that soaks up sauces like a dream. This humble home-cooked dish is perfect served alongside steamed rice for a complete, comforting meal.
Ingredients
dried tofu skin (yuba)
150g
bok choy
300g
garlic cloves
3
fresh ginger
1 inch piece
scallions
3
dried red chilies
2
cooking oil
3 tablespoons
light soy sauce
2 tablespoons
salt
to taste
sesame oil
1 teaspoon
Instructions
1
Get everything ready
Soak the dried tofu skin in warm water for about 15 minutes until it softens up. Drain well and cut into manageable strips. Pull the bok choy apart—slice the thicker stems into bite-sized pieces and leave the tender leaves whole. Mince the garlic, grate the ginger, and slice the scallions, keeping the white and green parts separate.
2
Bloom the aromatics
Heat oil in a wok or large skillet over medium-high heat. Toss in the dried chilies, garlic, ginger, and the white parts of the scallions. Stir-fry quickly—about 30 seconds—until the kitchen smells amazing. Watch closely so the garlic doesn't burn.
3
Cook the tofu skin
Add the tofu skin strips to the wok and give everything a good toss so they soak up that flavorful oil. Let them sizzle and soften for 2-3 minutes, stirring occasionally.
4
Add the greens
Drop in the bok choy stems first and cook for just a minute, then add the leaves. Pop a lid on the wok and let everything steam for 2 minutes—the greens will wilt down perfectly.
5
Season and serve
Uncover the wok, drizzle in the soy sauce, and season with salt to taste. Give everything a good toss to distribute the flavors. Finish with a whisper of sesame oil for fragrance, scatter the reserved scallion greens on top, and serve right away.
