CookPal AI
recipe image

Tofu Bok Choy Rice Bowl

Coût $10, économiser $5

Source: Recommended by CookPal

  • 60 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Rice

    • 🍚 2 cups cooked rice

  • Vegetables

    • 3 bok choy, chopped
    • 1 red chili, sliced

  • Protein

    • 🍢 1 block tofu, diced

  • Seasoning

    • 🧄 1 tsp minced garlic
    • 1.5 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 1 tsp sesame oil
    • 🧂 1/2 tsp salt
    • 1 tbsp cornstarch
    • 💧 1 cup water

  • Cooking Oil

    • 1 tbsp chili oil
    • 1 tbsp vegetable oil

ÉTAPES

1

Dice the tofu into 1–1.5 cm cubes and pat dry with paper towels.

2

Wash bok choy thoroughly, cut into quarters lengthwise, and chop into 2 cm pieces. Slice the red chili thinly.

3

Heat a pan with vegetable oil over medium heat and fry tofu until golden brown on both sides.

4

Mix soy sauce, oyster sauce, and cooking wine in a bowl to prepare the seasoning.

5

Add chili oil to the pan and stir-fry bok choy, red chili, and minced garlic for 1 minute.

6

Pour the prepared seasoning into the pan and stir-fry for another minute.

7

Add 1 cup of water and bring to a boil over high heat. Once boiling, add cornstarch mixed with water to thicken the sauce.

8

Turn off the heat and add sesame oil for aroma. Adjust salt if necessary.

9

Serve the tofu and bok choy stir-fry over a bowl of warm rice. Sprinkle sesame seeds on top for garnish.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 20g
    Protéines
  • 55g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use firm tofu for better texture during frying.Adjust chili oil quantity for desired spice level.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.