Packed with rich umami flavor, crunchy texture, vibrant color, and powerful nutrition, this quick and easy Baby Bok Choy Bean Curd recipe is a one-pan 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 saute it with baby bok choy, peppers, mushrooms, garlic, ginger, soy sauce and vinegar. Serve it with cooked brown rice for a simple, balanced, nutritious meal that’s both beautiful and delicious. Plus, you can get this healthy meal on the table in about 30 minutes!
What is bean curd?
Dried bean curd is a traditional Chinese food made from soybeans. Tofu is actually another word for bean curd (essentially curdled soy milk), and bean curd comes in many forms, including the dried bean curd sticks (also called bean threads), featured in this recipe . Dry bean curd sticks are made by heating soy milk, which creates a film on top that is lifted, rolled and dried. Bean curd is rich in protein, healthy fats, fiber, minerals and plant compounds associated with health benefits. It’s no wonder that bean curd has a long history in Asian cuisine – it dates back to China around 2,000 years ago and is also used in Japanese and Filipino dishes. Dried bean curd provides a chewy texture and nutty flavor to dishes. I’ve enjoyed it in many dishes at Chinese restaurants in Los Angeles, similar to this recipe for Bean Curd with Baby Bok Choy. Although I’m a big fan of traditional Chinese plant-based food, I’m no real expert. Yes, friend and fellow dietitian Elaine Gong Kubela shared her curd knowledge to help me create this recipe. You can find dried bean sticks In connection 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 stems and a dark green cluster of delicately flavored leaves. Rich in vitamins A, C, E, K, iron and fiber, bok choy is a cruciferous vegetable, meaning it has sulfur compounds associated with specific health benefits. Learn more about bok choy here.
Step by step guide:
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 have it on the table in about 30 minutes.
- Place the dry bean curd sticks in a 9 x 13 inch plate and cover with boiling water. Place a plate over the chopsticks so they stay submerged in the hot water. Soak in hot water for 20 minutes, until soft. Drain and cut into pieces about 2 inches long.
- Heat oil in a large pan or wok. Add the onion, garlic, ginger and chopped bean curd and cook for 8 minutes, adding water as needed to prevent sticking.
- Add soy sauce, plum or rice vinegar, sliced bell pepper and chili pepper and cook for 3 minutes, adding additional water as needed to prevent sticking.
- Add the bok choy and mushrooms and cook for 4-5 minutes just until the bok choy is tender but still bright green.
- Remove from heat and serve immediately with cooked brown or red rice.
- Makes 6 servings (about 1 cup stir fry + ½ cup brown or red rice).
- Preparation time: 15 minutes
- Cooking time: 16 minutes
- Category: Entrance
- Kitchen: Asian, American
- Serving Size: 1 portion
- Calories: 259
- Sodium: 650 mg
- Fat: 7 gr
- Carbohydrates: 34 gr
- Fiber: 3 gr
- Protein: 16 gr
Keywords: bean curd, baby bok choy, what is bean curd, what is bok choy
For other plant-based skillet meal recipes, try these:
Thai Noodle Tempeh Stir Fry
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 Stir Fry
As an Amazon Influencer, I earn from qualifying purchases. For more information on affiliate links, click here.