Best 8 Pan Steamed Tofu And Bok Choy Recipes

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Pan steamed tofu and bok choy is a healthy and delicious dish that can be prepared in just a few minutes. This dish is a great source of protein, vitamins, and minerals. It is also low in calories and fat. The combination of tofu and bok choy creates a flavorful and satisfying meal that can be enjoyed by people of all ages. With just a few simple ingredients and a few minutes of your time, you can have a delicious and nutritious meal on the table.

Check out the recipes below so you can choose the best recipe for yourself!

TOFU WITH BOK CHOY



Tofu with Bok Choy image

Made from soybeans and also known as bean curd, tofu is a popular East Asian food that's low calorie, cholesterol-free, and protein rich. Available in a variety of textures, from custardlike to firm, it has a mild taste on its own, but acts like a sponge for the flavors of the foods with which it is cooked. In this recipe, tofu is combined with steamed Chinese white cabbage, also known as bok choy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Number Of Ingredients 13

3 tablespoons soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons peeled, finely chopped ginger
2 tablespoons sugar
2 teaspoons toasted sesame oil
1 pound baby bok choy, halved lengthwise
2 tablespoons vegetable oil
1 pound extra-firm tofu, sliced crosswise 1/4 inch thick
Coarse salt and freshly ground pepper
Coarsely chopped cilantro, for serving
Scallions thinly sliced, for serving
1 serrano pepper, thinly sliced crosswise, for serving
Steamed white rice, for serving

Steps:

  • Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
  • Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
  • Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
  • Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.

STIR-FRIED BOK CHOY WITH TOFU



Stir-Fried Bok Choy with Tofu image

Oyster sauce enhances this tasty tofu recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

8 large bok choy stalks
1 package (14 ounces) firm tofu
2 tablespoons cornstarch
3 shallots
2 tablespoons vegetable oil
2 tablespoons oyster sauce
2 tablespoons vegetable oil
1/2 teaspoon salt

Steps:

  • Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
  • Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
  • Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.

Nutrition Facts : Calories 335, Carbohydrate 11 g, Cholesterol 3 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

STEAMED BOK CHOY



Steamed Bok Choy image

Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger-Soy Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 5

1/4 cup water
1 pound bok choy, trimmed
2 tablespoons vegetable oil
1 garlic clove, chopped
Coarse salt and ground pepper

Steps:

  • In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes. Uncover; cook over high heat until pan is dry, 2 to 4 minutes. Add vegetable oil and garlic clove; cook, tossing often, until garlic is fragrant, 2 minutes. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 76 g, Fat 7 g, Fiber 1 g, Protein 2 g

PAN STEAMED TOFU AND BOK CHOY



Pan Steamed Tofu and Bok Choy image

This is a very healthy and simple dish that can be made with just a frying pan/skillet with a cover. It really does not matter how much bok choy you use. Measurements should NOT be carefully observed because it really depends on preference. This dish can be served with noodles or rice, depending on what you like. If you're on a low-carb diet, this could serve 2 people. If this is going to be your main dish and you're not having any carbs, try adding some sliced mushrooms with the tofu. This will add some moisture to the pan for steaming too. For the bok choy, I like the baby bok choy because there's no chopping necessary. Larger ones need to be chopped into one-inch pieces. This recipe works with silken soft tofu too but it is more difficult to handle. Sesame oil is optional because it's not a common thing for people to have in their kitchens.

Provided by Oparu

Categories     One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
sesame oil (optional)
2 minced garlic cloves
18 -27 ounces firm tofu (depending on size of block and your appetite)
2 tablespoons soy sauce
water (if necessary)
1/2 lb bok choy (chop into bite size pieces if necessary)

Steps:

  • Turn on the burner to low-medium heat.
  • When it's hot, pour in the oil(s) and garlic.
  • Add the sliced tofu to the pan and drizzle soy sauce over the tofu. The amount really depends on how salty you like your food. Start with 2 Tablespoons and add more later if it's too bland.
  • Cover the pan immediately. If the soy sauce evaporates, add some water and cover the pan again. There should be enough water from the tofu to create steam.
  • After a minute or two, flip the tofu slices and put all of the bok choy in the pan. Cover again.
  • After about 3 minutes, use chopsticks (or a big spoon) to stir the bok choy so that it picks up some soy sauce.
  • Cover pan and cook for a few more minutes.
  • The dish is ready when the bok choy is wilted.

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE



Tofu and Bok Choy With Ginger-Tahini Sauce image

This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Kay Chun

Categories     quick, weekday, weeknight, vegetables, main course

Time 20m

Yield 4 Servings

Number Of Ingredients 11

1 pound baby bok choy, quartered lengthwise through the core
Kosher salt and black pepper
1 (14- to 16-ounce) package soft (not silken) tofu, drained and cut into 4 equal squares
6 tablespoons tahini
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
1 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup chopped scallions (from about 1 scallion), plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
Toasted white sesame seeds, for garnish

Steps:

  • In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
  • Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
  • Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

SOY-BRAISED TOFU WITH BOK CHOY



Soy-Braised Tofu With Bok Choy image

This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu, drained and patted dry
Neutral oil, such as grapeseed or vegetable
Salt and black pepper
1 tablespoon doubanjiang or chile oil
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces
1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces
2 teaspoons Shaoxing wine (optional)
4 baby bok choy, trimmed and halved through the stem
Cooked rice or noodles, for serving
2 tablespoons soy sauce
1 tablespoon vegetarian stir-fry sauce or oyster sauce
1 teaspoon cornstarch
1/2 teaspoon granulated sugar

Steps:

  • Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
  • Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
  • Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
  • In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
  • Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
  • Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

STEAMED TOFU AND FISH



Steamed Tofu and Fish image

Make and share this Steamed Tofu and Fish recipe from Food.com.

Provided by WI Cheesehead

Categories     Soy/Tofu

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup vegetable broth
2 tablespoons mirin (rice wine, or sub dry sherry)
1 teaspoon ground green tea leaves
1 teaspoon cornstarch
3 dried black mushrooms
0.5 (16 ounce) package soft tofu, drained
1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
1/4 cup sliced bamboo shoot
2 teaspoons minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
3 baby bok choy, cut into quarters

Steps:

  • For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
  • Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
  • Prepare a stir-fry pan for steaming.
  • Cut tofu into 4 pieces and place in a heatproof dish.
  • Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
  • Arrange bok choy around outside of fish.
  • Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
  • Pour sauce over steamed fish and serve.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU



Crispy Sheet-Pan Noodles With Glazed Tofu image

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, noodles, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded
2 tablespoons sesame oil
2 tablespoon neutral oil, such as grapeseed or vegetable
2 tablespoons soy sauce
Kosher salt
1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices
3 baby bok choy, trimmed and sliced vertically into 4 pieces
Handful of cilantro leaves
2 tablespoons hoisin
1 tablespoon sesame oil
1 tablespoon maple syrup
1 garlic clove, grated
1 teaspoon sesame seeds

Steps:

  • Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
  • Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
  • Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
  • Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
  • Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
  • Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Tips:

  • Use firm or extra-firm tofu: This type of tofu holds its shape better during cooking and absorbs the flavors of the sauce more easily.
  • Press the tofu before cooking: This helps to remove excess water and results in a firmer texture.
  • Cut the tofu into 1-inch cubes: This ensures that the tofu cooks evenly.
  • Marinate the tofu for at least 30 minutes before cooking: This allows the tofu to absorb the flavors of the marinade.
  • Use a nonstick skillet: This will help to prevent the tofu from sticking.
  • Cook the tofu over medium heat: This will help to prevent the tofu from burning.
  • Stir the tofu frequently: This will help to ensure that the tofu cooks evenly.
  • Add the bok choy to the skillet in the last few minutes of cooking: This will help to prevent the bok choy from overcooking.
  • Serve the tofu and bok choy immediately: This dish is best enjoyed fresh.

Conclusion:

Pan-steamed tofu and bok choy is a healthy and delicious dish that can be prepared in just 30 minutes. The tofu is tender and flavorful, while the bok choy is crisp and refreshing. This dish is perfect for a light lunch or dinner, and it can also be served as a side dish. With its simple ingredients and easy preparation, pan-steamed tofu and bok choy is a great option for busy weeknights or when you're looking for a healthy and satisfying meal.

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