Bean Curd with Baby Bok Choy

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Filled with rich umami flavor, crunchy texture, vibrant color, and powerful nutrition, this quick and easy recipe for Bean Curd with Baby Bok Choy is a one-skillet masterpiece! This vegan stir fry recipe (which can easily be made gluten-free by using tamari instead of soy sauce) is based on the traditional food called bean curd. You simply rehydrate the dried bean curd, and then sauté it with baby bok choy, bell peppers, mushrooms, garlic, ginger, soy sauce and vinegar. Serve it with cooked brown rice to make a simple, balanced, nutritious meal that is both beautiful and delicious at the same time. Plus, you can get this healthy meal on the table in about 30 minutes!

Look for dried bean curd sticks online or in Asian supermarkets.

What is bean curd?

Dried bean curd is a traditional Chinese food made from soybeans. Actually, tofu is another word for bean curd (essentially curdled soymilk), and bean curd comes in many forms, including dried bean curd sticks (also called bean threads), which are featured in this recipe. Dried bean curd sticks are made by heating soymilk, which creates a film on the top that is lifted, rolled, and dried. Bean curd is rich in protein, healthy fats, fiber, minerals, and plant compounds linked with health benefits. It’s no wonder that bean curd has a long history in Asian cuisine–it dates back to China some 2,000 years ago, and it is also used in Japanese and Filipino dishes. Dried bean curd offers a chewy texture and nutty flavor to dishes. I have enjoyed it in several dishes in Chinese restaurants in Los Angeles, similar to this recipe for Bean Curd with Baby Bok Choy. While I’m a huge fan of traditional plant-based Chinese fare, I am not a true expert. In fact, my dietitian friend and colleague Elaine Gong Kubela shared her knowledge of bean curd in order to help me create this recipe. You can find dried bean curd sticks online or in Asian supermarkets. Learn more about tofu in this guide.

What is bok choy?

Bok choy is a type of Chinese cabbage that does not form a head. It has white stalks, and a dark green cluster of leaves with a delicate flavor. Rich in vitamins A, C, E, K, iron, and fiber, bok choy is a cruciferous vegetable, meaning it has sulfur compounds linked with special health benefits. Learn more about bok choy here.

Step-by-Step Guide:

Place dried bean curd sticks in a 9 x 13-inch dish.
Cover with boiling water.
Place a dish on top of the bean curd sticks so they stay submerged in boiling water. Soak for 20 minutes, until soft.
Place rehydrated bean curd sticks in colander and rinse and drain.
Slice into 2-inch pieces.
Heat oil in wok and cook onion, garlic, ginger, and chopped bean curd for 8 minutes, adding water as needed.
Add soy sauce, plum vinegar, sliced bell pepper, chili pepper, and cook for 3 minutes, adding additional water as needed. Add bok choy and mushrooms, and cook 4- 5 minutes.
Serve immediately over whole grain rice.

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Bean Curd with Baby Bok Choy

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5 from 3 reviews

  • Author: The Plant-Powered Dietitian
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegan

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Description

This delicious, nutritious Bean Curd with Baby Bok Choy is a one-dish masterpiece! This vegan stir-fry can easily be made gluten-free, and you can get it on the table in about 30 minutes.

Ingredients

  • 1 (6 ounce) package dried bean curd sticks
  • 1 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 2-inches fresh ginger, peeled, shredded
  • ½ cup water
  • 1 medium bell pepper, sliced
  • 1 chili pepper, finely diced
  • 3 tablespoons soy sauce
  • 1 tablespoon plum vinegar (or rice vinegar)
  • 3 heads baby bok choy, coarsely chopped
  • 5 ounces mushrooms, sliced
  • 3 cups cooked whole grain brown or red rice

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Instructions

  1. Place dried bean curd sticks in a 9 x 13-inch dish and cover with boiling water. Place a dish over the sticks so that they stay submerged in the hot water. Soak in hot water for 20 minutes, until soft. Drain off water, and slice into pieces about 2-inches in length.
  2. Heat oil in a large skillet or wok. Add onion, garlic, ginger, and chopped bean curd and cook for 8 minutes, adding water as needed to avoid sticking.
  3. Add soy sauce, plum or rice vinegar, sliced bell pepper, and chili pepper, and cook for 3 minutes, adding additional water as needed to avoid sticking.
  4. Add bok choy and mushrooms, and cook 4- 5 minutes only until bok choy is tender, but remains bright green.
  5. Remove from stove and serve immediately with cooked brown or red rice.
  6. Makes 6 servings (about 1 cup stir fry + ½ cup brown or red rice).
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Entree
  • Cuisine: Asian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 259
  • Sodium: 650 mg
  • Fat: 7 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 16 g

Keywords: bean curd, baby bok choy, what is bean curd, what is bok choy

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For other plant-based skillet meal recipes, try the following:

Thai Tempeh Noodle Skillet
Snow Peas and Seitan Vegetable Stir Fry
Vegetable Stir Fry with Forbidden Rice
Vegan Stir Fry with Chinese Long Beans and Tofu
Ginger Lotus Root Stir-Fry with Red Rice
Bitter Melon Tofu Stir-Fry
Easy Vegetable Tofu Bibimbap Skillet

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Publisher: Sharon Palmer