Ingredients
- 1 12 ounce block extra firm tofu, drained and pressed to remove water
- 1 large head bok choy, chopped
- 2 carrots, sliced thinly
- 3 teaspoons sesame oil, divided
- 1 teaspoon corn starch dissolved in 1 tablespoon cold water
- For the Sauce:
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 2 teaspoons hot chili paste (depending on how spicy you prefer your dish- start with 1 tsp and taste test it)
Make it step by step
- Cut the tofu into 1" cubes. Whisk together sauce ingredients. Set aside.
- Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.
- Remove the tofu to a plate. Return pan to the heat.
- Add remaining 1 tsp sesame oil to the pan along with the carrots. Saute for 3 minutes, until the carrots begin to soften.
- Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.
- Stir in the sauce.
- Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.
- Serve with rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.