Side Dishes

Tofu with Baby Bok Choy (豆腐小棠菜)

Tofu with Baby Bok Choy (豆腐小棠菜)

豆腐小棠菜, or Tofu with Baby Bok Choy, is a simple, healthy, and flavorful Chinese dish. This dish combines the soft and smooth texture of tofu with the crisp, refreshing crunch of baby bok choy, all coated in a savory sauce. It's a vegetarian-friendly dish that is both nourishing and satisfying. Here's how you can make it at home.
Course Main Course
Cuisine Chinese


  • 1 block of firm tofu cut into cubes
  • 4-6 baby bok choy washed and cut in half
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce or a vegetarian oyster sauce alternative
  • 1/2 cup vegetable broth or water
  • 1 teaspoon cornstarch mixed with 2 tablespoons water cornstarch slurry
  • Salt and pepper to taste
  • Optional: Sesame seeds or chopped green onions for garnish


Prepare the Tofu:

  • Press the tofu to remove excess water. Cut into bite-sized cubes.

Fry the Tofu:

  • Heat 1 tablespoon of oil in a pan over medium heat. Fry the tofu cubes until all sides are golden brown. Remove and set aside.

Cook Baby Bok Choy:

  • In the same pan, heat another tablespoon of oil.
  • Add minced garlic and ginger, and sauté until fragrant.
  • Add the baby bok choy and stir-fry for about 2-3 minutes until the leaves wilt and the stems are tender-crisp.

Add Tofu and Sauces:

  • Return the fried tofu to the pan with the baby bok choy.
  • Add soy sauce, oyster sauce, and vegetable broth. Stir gently to combine.

Thicken the Sauce:

  • Add the cornstarch slurry to the pan and stir well. Cook until the sauce thickens slightly.


  • Taste and adjust seasoning with salt and pepper as needed.

Garnish and Serve:

  • Garnish with sesame seeds or chopped green onions if desired.
  • Serve hot with steamed rice or noodles.

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