Soy Glazed Tofu and Bok Choy Stir Fry


2 tablespoons soy sauce, divided

2 tablespoons sesame oil

1 block of firm tofu, drained and cubed

2 tablespoons vegetable oil, more if needed

1 large onion, diced

4 cloves garlic, minced

1 large or 3 baby bok choy, thinly sliced

2 large carrots, thinly sliced

2 tablespoons white wine

½ teaspoon minced fresh ginger

1 tablespoon sugar

½ cup broth

1 teaspoon potato starch mixed with ¼ cup water

¼ cup toasted sesame seeds

  1. Whisk together 1 tablespoon soy sauce and sesame oil. Add tofu and toss to coat.

  2.   In a large pan or wok, add oil and turn to medium heat. Add onions and sauté a few moments until soft.

  3.  Add peppers, and garlic and stir evenly. Cook 3-5 minutes more. Remove from pan. Add bok choy and cook for 3-5 minutes until just soft.

  4.  Add tofu to wok or pan a few pieces at a time. Turn gently to brown. Add more oil if needed. Remove from pan.

  5.  Mix 1 tablespoon soy sauce, white wine, ginger, sugar, broth and cornstarch mixed with water. Add to pan and stir until sauce begins to thicken, stirring constantly..

  6.  Add vinegar and sesame oil. Add tofu and gently toss in sauce. Add back rest of vegetables. Stir, taste and adjust seasoning. Sprinkle sesame seeds over mixture.

  7. Serve over rice or rice noodles, if desired.

Make it Sugar Free: Use 1/2 tablespoon Stevia

Keep it Vegan:  Use Vegan broth.

Cook it Allium Free:  Use sliced fennel in place of onion. Omit garlic.

I want Gluten Free: Substitute quinoa for rice.

Can’t Eat Seeds: Omit sesame seeds and use chopped chives for garnish

Need Some Meat:  Add sliced raw chicken or beef. Add to wok after you remove the tofu.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is available on Aug. 22 on Amazon, Book Baby, and Book Depository. Preorder now!  So excited to share with you!

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