Garlic Bok Choy

Loaded with vitamins and plant-based protein from tofu, this fast stir-fry delivers traditional Cantonese garlic flavor with minimal oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (about 4 heads) baby bok choy, halved lengthways · 120 kcal in the whole recipe
• 60 g firm tofu, cut into small cubes · 86 kcal in the whole recipe
• 16 g (4 cloves) garlic, finely minced · 24 kcal in the whole recipe
• 6 g (1 tbsp) fresh ginger, grated · 5 kcal in the whole recipe
• 32 g (2 tbsp) low-sodium soy sauce · 18 kcal in the whole recipe
• 60 g (4 tbsp) vegetable broth · 3 kcal in the whole recipe
• 5 g (1 tsp) cornstarch · 19 kcal in the whole recipe
• 4 g (1 tsp) canola oil · 36 kcal in the whole recipe
• 2 g (1/2 tsp) sesame oil · 18 kcal in the whole recipe

Method

1. Mix low-sodium soy sauce, vegetable broth, and cornstarch in a small bowl until smooth to make the wok sauce.

   

2. Heat canola oil in a large wok or skillet over medium-high heat (190°C / 375°F), stir-fry minced garlic, grated ginger, and firm tofu cubes for 2 minutes until fragrant and golden.

   

3. Add halved bok choy to the pan cut-side down, sear for 1-2 minutes, then pour in the sauce mixture and toss continuously for 2 minutes until stems are tender-crisp.

   

4. Remove from heat, drizzle with sesame oil, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.