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Tofu with Stir-Fried Bok Choy

Tofu with Stir-Fried Bok Choy


The sauce in this dish makes it a one-of-a-kind tofu treat.

2 16-ounce blocks tofu, cut into 2-inch squares
3-4 tablespoons canola oil
1 medium onion, diced
6-8 cups bok choy, baby bok choy, or beet greens, chopped
3 large green onions, cut into 2-inch pieces
5 large cloves garlic, sliced into ¼-inch chunks
1 cup chicken soup stock, or 1 cup water plus 1 teaspoon pareve chicken soup mix, prepared according to package directions
2 tablespoons low-sodium soy sauce
2 tablespoons blackstrap molasses
1 tablespoon cornstarch plus 1 tablespoon water, for thickening

Fry tofu in 2 batches in 2 tablespoons of oil, until golden brown. Remove from pan and drain on a paper towel. Add 1-2 tablespoons oil and fry onion, bok choy, green onions, and garlic. Stir-fry over a medium heat for 2 minutes. Combine vegetables and tofu in a bowl. Add chicken soup stock to frying pan. Bring to a boil. Stir in soy sauce and molasses. Mix together cornstarch and water and add to pan, stirring constantly until thickened. Return tofu and bok choy to frying pan and reheat.

Serve over rice.

Serves 8.

Shifrah Devorah Witt and Zipporah Malka Heller are a mother-daughter team who have been cooking, catering, and collaborating on recipes together for years. In their new book, The Complete Asian Kosher Cookbook, they bring you the best recipes that kosher Asian has to offer.
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Larry Lake Mary September 7, 2013

Worth a try.....but not about using vegetable stock instead of chicken? (Kosher, of course) Thanks. Reply

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