Remember that one time I was trying to impress my vegan friends with a fancy dinner party? Yeah, that didn't go so well, haha. The sauce was too salty, the tofu was soggy, and I almost set the kitchen on fire. Lesson learned: keep it simple and tasty! That's why I am excited to share this Yellow Curry Tofu Stir-Fry with Bok Choy because its both delicious and easy to prepare, and can be made on a busy weeknight! This dish combines crispy tofu, tender bok choy, and a fragrant yellow curry sauce that's both comforting and flavorful. I think you will find that this recipe is a total crowd-pleaser, even if you're not a tofu fan.
One of the best things about this stir-fry is how customizable it is. Don't like bok choy? No problem! You can swap it out for broccoli, bell peppers, or any other vegetable you like. Want to kick up the heat? Add a pinch of red pepper flakes or a dash of sriracha. The possibilities are endless! When I first tried making this, my friend Sarah suggested adding a bit of lime juice at the end. Changed. The. Game. It brightens up the whole dish and adds a zesty kick. Trust me on this one!
So, whether you're a seasoned vegan chef or just looking for a quick and easy weeknight meal, this Yellow Curry Tofu Stir-Fry with Bok Choy is sure to become a new favorite. It's packed with flavor, easy to make, and totally customizable. What more could you ask for? Plus, it's a great way to sneak in some extra veggies. Even my picky eaters love it! And who knows, maybe it'll even impress your vegan friends (or at least not set your kitchen on fire, unlike my first attempt...). Happy cooking!
Required Equipments
- Wok or Large Skillet
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Spatula
Yellow Curry Tofu Stir Fry with Bok Choy: Frequently Asked Questions
Yellow Curry Tofu Stir Fry with Bok Choy
This Yellow Curry Tofu Stir-Fry with Bok Choy is a flavorful and easy vegan meal that combines crispy tofu, tender bok choy, and a fragrant yellow curry sauce. Perfect for a quick weeknight dinner!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Press the Tofu: Start by pressing the tofu to remove excess water. Wrap the tofu block in paper towels and place a heavy object (like a cast iron skillet or a stack of books) on top. Press for at least 30 minutes. This helps the tofu get crispy when stir-fried. I usually do this while prepping the other ingredients.
- Prepare the Bok Choy: While the tofu is pressing, wash the bok choy thoroughly. Separate the leafy greens from the stalks. Chop the stalks into 1/2-inch pieces and roughly chop the leaves. Keep the stalks and leaves separate, as the stalks take longer to cook.
- Prep the Aromatics: Peel and mince the garlic and ginger. I like to use a microplane for the ginger to get a fine paste. This really helps to infuse the flavor into the dish.
- Cut the Tofu: After pressing, cut the tofu into 1-inch cubes. If you want them even crispier, you can toss them lightly in cornstarch before cooking.
- Heat the Wok: Place a wok or large skillet over medium-high heat. Add the coconut oil and let it heat up until it’s shimmering.
- Stir-fry the Tofu: Add the tofu cubes to the hot wok. Stir-fry for about 8-10 minutes, until they are golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
- Sauté the Aromatics: Add the minced garlic and ginger to the wok. Sauté for about 1 minute, until fragrant. Be careful not to burn the garlic; keep it moving!
- Add Bok Choy Stalks: Add the chopped bok choy stalks to the wok and stir-fry for 2-3 minutes, until they start to soften.
- Add Yellow Curry Paste: Add the yellow curry paste to the wok and stir-fry for 1-2 minutes. This helps to bloom the spices and release their full flavor. Make sure to stir constantly to prevent the paste from sticking or burning.
- Add Coconut Milk and Soy Sauce: Pour in the coconut milk and soy sauce. Stir to combine, scraping up any browned bits from the bottom of the wok. Bring the mixture to a simmer.
- Add Bok Choy Leaves: Add the chopped bok choy leaves to the wok. Stir-fry for 1-2 minutes, until they wilt slightly. The leaves cook very quickly, so don’t overcook them.
- Return the Tofu: Return the stir-fried tofu to the wok. Stir gently to combine with the sauce and vegetables. Make sure the tofu is heated through.
- Garnish and Serve: Remove the wok from the heat. Garnish with sesame seeds and chopped cilantro. Serve the yellow curry tofu stir-fry hot over rice or noodles. Enjoy!
📝 Notes
- For extra crispy tofu, toss the tofu cubes in 1 tablespoon of cornstarch before stir-frying.
- Add a squeeze of lime juice at the end for a bright, zesty flavor.
- Adjust the amount of yellow curry paste to suit your spice preference.
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 25g
Carbohydrates: 25g
Fiber: 5g
Calcium: 150mg
