Savory Tofu Stir-Fry with Bok Choy and Almonds
This vibrant and savory dish is a delightful fusion of textures and flavors, showcasing extra firm tofu partnered with fresh bok choy and a variety of colorful vegetables. Inspired by the book 'Wild About Greens' by Nava Atlas, this Nutritarian-style recipe is a nourishing and satisfying option that's worth the time spent in preparation. The aromatic ginger, sweet orange juice, and rich hoisin sauce come together to create a stunning sauce that coats the tofu and veggies perfectly. Enhanced with crunchy sliced almonds, this dish is not only nutritious but also visually appealing. While the recipe may take a bit longer to prepare than some quick-cooking meals, it serves as a wholesome centerpiece for any dinner table. For a quicker alternative, consider using frozen vegetables, allowing you to whip up this dish in no time!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
extra firm tofu
16 ounces (pressed and cut into 1/2 inch cubes)
bok choy
16 ounces (chopped)
fresh ginger
1 teaspoon (minced)
carrots
3 (diced)
onion
1 (diced)
mushrooms
4 (cut in half and sliced)
hoisin sauce
1/4 cup (mixed into sauce)
orange juice
1/4 cup (preferably fresh, mixed into sauce)
low sodium soy sauce
1 tablespoon (mixed into sauce)
oil
1/2 teaspoon (for coating the pan)
sliced almonds
1/2 cup (for topping)
Instructions
1
Begin by slicing the tofu into 1/2 inch slices. Layer the slices on a clean kitchen towel or paper towels, fold over, and press with a cutting board weighted down with cans for about 30 minutes to remove excess moisture.
2
While the tofu is pressing, prepare the bok choy by trimming the root ends, slicing the white stems lengthwise into strips, and dicing them. Cut the leafy tops crosswise into 1-inch pieces and set aside.
3
Next, dice the carrots and onion, and slice the mushrooms in half before cutting them into thin pieces. Combine the chopped vegetables and set aside.
4
In a separate bowl, mix together the hoisin sauce, orange juice, and low sodium soy sauce to create a flavorful sauce and set aside.
5
Once the tofu is pressed, cut it into 1/2 inch cubes.
6
Heat a large non-stick frying pan or Dutch oven over medium-high heat and lightly coat with the oil. Add the cubed tofu and sauté until golden brown, stirring frequently. Once browned, remove the tofu from the pan and set aside.
7
In the same pan, add the ginger, carrots, onion, and mushrooms. Cook over medium heat, stirring often and adding small amounts of water to prevent sticking, until the carrots start to soften, about 3-4 minutes.
8
Add the prepared bok choy to the pan and sauté for another 1-2 minutes, until the bok choy begins to wilt.
9
Return the tofu to the pan along with the sauce mixture and sliced almonds. Stir well and cook for an additional 1-2 minutes until everything is heated through, ensuring the ingredients are well coated with the sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Tofu Stir-Fry with Bok Choy and Almonds?
It is a vibrant Nutritarian-style dish featuring extra firm tofu, fresh bok choy, and colorful vegetables coated in a ginger-hoisin-orange sauce.
What kind of tofu should I use for this recipe?
The recipe calls for 16 ounces of extra firm tofu.
How do I prepare the tofu for cooking?
Slice the tofu into 1/2 inch slices, press it between towels with a weighted cutting board for 30 minutes, and then cut into 1/2 inch cubes.
How long should the tofu be pressed?
The tofu should be pressed for about 30 minutes to remove excess moisture.
How do I prepare the bok choy?
Trim the root ends, slice the white stems lengthwise into strips and dice them, then cut the leafy tops crosswise into 1-inch pieces.
What ingredients make up the stir-fry sauce?
The sauce is a mixture of 1/4 cup hoisin sauce, 1/4 cup orange juice, and 1 tablespoon of low sodium soy sauce.
What vegetables are included in this stir-fry?
The dish includes 16 ounces of bok choy, 3 diced carrots, 1 diced onion, and 4 sliced mushrooms.
Is there a way to make this recipe faster?
Yes, you can use frozen vegetables to significantly reduce the preparation time.
How should I cook the tofu cubes?
Sauté the tofu cubes in a large non-stick frying pan with a light coat of oil over medium-high heat until they are golden brown.
What do I do after the tofu is browned?
Once browned, remove the tofu from the pan and set it aside while you cook the vegetables.
How do I prevent the vegetables from sticking to the pan?
Stir the vegetables often and add small amounts of water as needed to prevent them from sticking.
How long should I cook the ginger, carrots, onion, and mushrooms?
Sauté these vegetables over medium heat for about 3-4 minutes until the carrots start to soften.
When should the bok choy be added to the pan?
Add the prepared bok choy after the initial vegetables have softened and sauté for 1-2 minutes until it begins to wilt.
What is the final step in the cooking process?
Return the tofu to the pan with the sauce and sliced almonds, stirring and cooking for 1-2 minutes until everything is heated through.
Who is the inspiration for this recipe?
The recipe is inspired by the book 'Wild About Greens' by Nava Atlas.
What provides the crunch in this recipe?
1/2 cup of sliced almonds provides a delightful crunch to the finished dish.
How much ginger is used in the recipe?
The recipe uses 1 teaspoon of minced fresh ginger.
Is this dish considered Nutritarian?
Yes, this is a Nutritarian-style recipe designed to be nourishing and wholesome.
What amount of oil is needed?
The recipe uses just 1/2 teaspoon of oil to lightly coat the pan for sautéing the tofu.
Can I use fresh orange juice for the sauce?
Yes, fresh orange juice is preferred for the best flavor in the sauce.
How many mushrooms are required?
The recipe calls for 4 mushrooms, which should be cut in half and then sliced thin.
What type of soy sauce is recommended?
The recipe specifically recommends using 1 tablespoon of low sodium soy sauce.
How large should the bok choy leafy pieces be?
The leafy tops of the bok choy should be cut into 1-inch pieces.
Is this stir-fry suitable for a vegetarian diet?
Yes, the recipe is tagged as vegetarian and plant-based.
What kind of onion should be used?
The recipe calls for one diced onion.
What size should the carrot pieces be?
The three carrots should be diced before cooking.
Does the recipe contain cholesterol?
Based on the ingredients, this plant-based dish is cholesterol-free.
How many ingredients are in this recipe?
There are 11 primary ingredients in this stir-fry recipe.
What is the primary protein source in this meal?
The primary protein source is the 16 ounces of extra firm tofu.
How would you describe the flavor profile of the sauce?
The sauce is described as aromatic, sweet, and rich due to the ginger, orange juice, and hoisin sauce.