Tofu Shreds with Baby Bok Choy

Tofu Shreds with Baby Bok Choy

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  • 8 ounces fresh tofu shreds (our package called them \"tofu rolls\" - not the really thin yellow tofu skin noodles aka yuba)
  • 2 tbsp vegetable oil
  • 2 scallions, white and green parts, thinly sliced
  • 3 medium cloves garlic, roughly chopped
  • 5-6 dried Chinese hot chilies, roughly torn
  • 2 tsp light soy sauce
  • 1 tsp oyster sauce
  • Kosher salt
  • 1 to 2 tsp sesame oil


Gently unroll the tofu shreds by hand if they are tightly rolled.

Blanch tofu skin noodles in a large pot of boiling water until softened, about 2-3 minutes. Drain and set aside.

Heat the oil in the wok over high heat until shimmering. Add bok choy and stir-fry until tender-crisp, about 1 minute. Add scallions and garlic and stir-fry until fragrant, about 30 seconds. Add chili peppers.

Add tofu skin, soy sauce, and oyster sauce. Stir-fry until tofu skin has absorbed the liquid and ingredients are evenly distributed. Season to taste with salt. Remove from heat and drizzle in sesame oil.