Recipe: Appetizing Japanese Tofu Bok Choi Oyster Sauce

Japanese Tofu Bok Choi Oyster Sauce. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside. Heat oil in a skillet or wok set over high heat. Easy and affordable dish for the family!

The Bok Choy in Oyster Sauce Recipe isn't only for the hungry tummy but it's also nice to know that it is also loaded with vitamins and minerals. You can also partner your Bok Choy with Tofu. It's very high in iron, potassium, calcium, manganese, and magnesium. You can cook Japanese Tofu Bok Choi Oyster Sauce using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Japanese Tofu Bok Choi Oyster Sauce

1. Prepare 200 gr of baby bok choi, halved, washed.
2. It's 1 pack of Japanese egg tofu, small diced.
3. It's 1 Tbsp of vegetable oil.
4. You need 3 cloves of garlic, minced.
5. You need 1,5 Tbsp of oyster sauce.
6. It's 2 tsp of soy sauce.
7. It's 50 ml of water.
8. Prepare 2 tsp of cornstarch + 2 Tbsp water, mixed well.
9. Prepare 1/2 tsp of salt or to taste.
10. It's 1/2 tsp of white pepper powder or to taste.

In a bowl combine together oyster sauce, soy sauce, sugar, vegetable or chicken stock and corn-starch, mix well then set aside. Place wok in stove top over high heat, add oil then gently pan fry the tofu. Give the sauce a good stir and add it to the pan along with the tofu. This involves minimal ingredients and the result is tasty bok choy dish that is perfect with warm white or brown rice.

Japanese Tofu Bok Choi Oyster Sauce step by step

1. Put baby bok choi into boiling water for a minute. Remove from the heat. Drained..
2. Place boiled baby bok choi on a serving plate. Sauté garlic until fragrant..
3. Add water, oyster sauce, soy sauce, salt, and white pepper powder..
4. Add Japanese egg tofu. Cook until boiling..
5. Add cornstarch mixture. Mix well. Remove from the heat..
6. Pour the Japanese tofu on top of bok choi..
7. Serve over warm rice and vegetables stir fry. Yum 😋.

Add the bok choy, the oyster sauce and the sesame oil and toss them into the tofu well to combine. Keep cooking over high heat, tossing occasionally, for a couple of minutes or until bok choy is tender yet still crisp. The veggie cooks quickly, so don't walk away. Season to taste with the chilli powder, if desired. While the tofu is baking, add the bok choy to a second large rimmed baking sheet, drizzle with the remaining sesame oil and sprinkle with ¼ teaspoon salt.