Soy-Braised Tofu With Bok Choy Recipe (2024)

Tofu can also be baked. In a bowl, put equal by volume oil and cornstarch (about 1 tbsp each), and gently turn the tofu (sliced into whatever size you wish), until coated. Place on sheet pan (or better on wire rack on sheet pan), and bake at 425F until it goes a pale brown. It's done at this point, edges crisp and tofu slightly chewy. Add to sauce and veggies and finish per recipe. This takes about 20 minutes.

Recipe should call for low sodium soy sauce and adding a tbs of water to the sauce. The dish as instructed was too salty....no reason to salt and pepper the tofu either as the doubanjiang and sauce are adding all the flavor and sodium that's needed. Also....baby bok choy needs longer to cook than 1 to 2 minutes (this also depends on the size of the bok choy). In order to release its sweetness, bok choy should be cooked through, not crisp-tender. Otherwise it retains its natural bitterness.

Make the sauce before starting to cook tofu. Added snow peas and broccoli to peppers, and mizuna with the bok choy. Covered it all to steam @2 minutes, then stirred it all to serve with rice. Plenty of sauce for us.

You absolutely need to double the sauce. I was wishing for more to flavor my rice I didn't have the Shaoxing wine so threw in a dash of rice wine vinegar and another dash of New Zealand sauvignon blanc wine. I have a feeling you can't go wrong with this recipe no matter what you toss in as a substitute..

Thanks John L for the tip on baking the tofu. I really liked the texture that resulted. Also following some recs I doubled the sauce, but only used about 2/3 of what I made; there was plenty of sauce for rice. Definitely use low-sodium soy sauce and don’t add any other salt until you taste it at the end.

Consider putting the sauce on individual servings, not in the pan. It would preserve the crunch on the tofu and still add the great flavor.

Doubled the sauce, added torn shiitake caps with the (yellow) bell pepper. Excellent.

This is a huge amount of salt.

Baked the tofu, doubled the sauce, added sh*take mushrooms. Delicious! Great weeknight meatless meal!

I cook a lot of tofu and this is my favorite recipe so far. Excellent crisping... better to have shallower rectangles than chunky cubes (more sauce on on crisp). Sauce is excellent with the oyster and fush sauces though too little; will double next time. One of the best balanced recipes with the bock choy, sauce, etc. Mushrooms would be great too. Mine turned out terrific in a 12" cast iron pan.

This was delicious! Used optional real oyster sauce & instead of Shaoxing wine. Doubled the aromatics & sauce ingredients as suggested by others - I love sauce! I also used a wonderful handcrafted 3-year fermented Dounamjiang paste plus the suggested tsp of oil & that gave the dish some pleasant and savoury heat, but not too much. I got mine at Mala Market (no affiliation!) - they have wonderful, handcrafted ingredients, many sourced directly from small makers in China!

Very nice and easy. Double the sauce portion. Do not salt the tofu.

Tasty! I used low sodium soy sauce, a Sichuan broad bean sauce, oyster sauce and not as much oil. I used 7.5 Oz tofu, 2 baby bok choy, and kept all the other quantities as is. I added water to the sauce when it looked dry -- maybe 1/4 cup total -- and I thought it was perfectly balanced.

Have made this twice with good effect. Different each time. Didn’t have any sweet peppers, but a surfeit of asparagus so used a little of that. OK, but asparagus over cooked while waiting for Bok Choy to cook. My bad ... Remember to consider cooking times and add stuff appropriately. Bok Choy first, then asparagus, etc. Basic cooking! Think lots of other veggies could be added, and not just one: snap peas PLUS sweet peppers, etc. Great recipe! Thanks, Hetty!

I doubled the sauce, and didn't add any additional salt per comments. With 3/4 cup of rice, there was too much sauce -- do at least a full cup or more if doubling. The collective ingredients were too bulky for my 12" cast iron -- I'd use a Dutch oven next time, or a large wok. But tasty and fun dish!

Made with Paneer instead of tofu. Very tasty!

Did it again. As before delicious. Follow the suggestion of John L baking the tofu instead of frying it in oil. Also doubled the sauce qty. Served with rice. Maybe it can be used for chicken or pork.

Doubled the sauce like comments recommended and I doubled the cornstarch, but I must have added too much because it congealed almost immediately when I added it to the pan. Added some water with the tofu which fixed it so it all worked out! Delicious, easy recipe with leftovers!

I actually liked the amount of sauce. Replaced bell peppers with sh*take mushrooms

Made with onion(didn’t have scallions) also added button mushrooms and some carrots, didn’t quite have a whole bell pepper. Bok Choi we’re not babies so added bottom parts first. Beautiful and yummy, two of us ate more than half!

I sometimes TRIPLE the sauce.

This was good! I have never used bok choy in a dish before but this was pretty easy! I’m sure with fresh ginger and garlic it would have been even better but just used powdered did the trick! Will make this again

Ingredients as written except subbed some black bean paste and chili oil for the doubanjiang, also doubled the sauce and aromatics. Braised partly covered for longer than directed to fully cook the bok choy. Delicious!

An even easier way to brown tofu: Preheat oven to 425 degrees. Line a sheet pan with non stick foil. Put the sliced tofu on the pan in a single layer. Spray with olive or avocado oil and bake for 25-30 minutes until golden brown.

This was quick (after doing all the prep work) and very tasty. I only had two small bok choy so I supplemented with a full package of Trader Joe’s chopped Napa cabbage. I baked the tofu (per John L) and added the bok choy and peppers at the same time to try to cook the bok choy a bit more. Then added the cabbage, green onion tops, and sauce. Tofu was added at the last minute . I did double the sauce but think I’ll do 1.5 x next time. Very nice meal.

What is a "vegetarian stir fry sauce"? I generally don't buy bottled sauces -- what would one substitute of "real" ingredients?

I could only find the larger (regular) kind of bok choy, so I separated the white parts from the green leaves, chopped the white parts into pieces, and added the whites in with the bell pepper. I added the green leaves in where the recipe said to add the baby bok choy. Also, good tip from everyone else about doubling the sauce!