Easiest Way to Cook Yummy Japanese Tofu Bok Choi Oyster Sauce

Japanese Tofu Bok Choi Oyster Sauce. Remove tofu then set it aside. Pour the prepared sauce, bring it to a boil and let it thicken. Over the years, I've bulked up this soup quite a bit.

Japanese Tofu Bok Choi Oyster Sauce Plus, I love the texture with the noodles and the bok choy. I keep a few different misos on hand for different uses. Combine Soy Sauce, Oyster Sauce, Rice Vinegar, and the Sugar in a bowl and then set aside. You can have Japanese Tofu Bok Choi Oyster Sauce using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Japanese Tofu Bok Choi Oyster Sauce

  1. You need 200 gr of baby bok choi, halved, washed.
  2. Prepare 1 pack of Japanese egg tofu, small diced.
  3. It's 1 Tbsp of vegetable oil.
  4. It's 3 cloves of garlic, minced.
  5. Prepare 1,5 Tbsp of oyster sauce.
  6. You need 2 tsp of soy sauce.
  7. Prepare 50 ml of water.
  8. You need 2 tsp of cornstarch + 2 Tbsp water, mixed well.
  9. Prepare 1/2 tsp of salt or to taste.
  10. Prepare 1/2 tsp of white pepper powder or to taste.

Heat oil in a skillet over high heat. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside. Heat oil in a skillet or wok set over high heat. Bok Choy with Garlic and Oyster Sauce is a quick and easy bok choy recipe that you can make for lunch or dinner.

Japanese Tofu Bok Choi Oyster Sauce step by step

  1. Put baby bok choi into boiling water for a minute. Remove from the heat. Drained..
  2. Place boiled baby bok choi on a serving plate. Sauté garlic until fragrant..
  3. Add water, oyster sauce, soy sauce, salt, and white pepper powder..
  4. Add Japanese egg tofu. Cook until boiling..
  5. Add cornstarch mixture. Mix well. Remove from the heat..
  6. Pour the Japanese tofu on top of bok choi..
  7. Serve over warm rice and vegetables stir fry. Yum 😋.

Pour sauce mixture into wok and stir to combine. Add the bok choy, the oyster sauce and the sesame oil and toss them into the tofu well to combine. Keep cooking over high heat, tossing occasionally, for a couple of minutes or until bok choy is tender yet still crisp. The veggie cooks quickly, so don't walk away. Season to taste with the chilli powder, if desired.