Stir-Fried Tofu, Bok Choy, Carrots and Radishes

by Tigers and Strawberries
Stir-Fried Tofu, Bok Choy, Carrots and Radishes


For the Tofu:
·1 package dry tofu, sliced
·1 teaspoon soy sauce
·1 teaspoon dry sherry
·1/8 teaspoon Chinese 5-spice
·1 tablespoon cornstarch
·3 tablespoons peanut or sesame oil
For the Stir-Fry:
·1 and 1/2 teaspoon raw sugar
·2 cloves garlic, minced
·1 and 1/2″ fresh ginger, peeled and minced
·1-2 teaspoons light soy sauce
·1 tablespoon dry sherry
·2 large carrots, sliced 1/4″ thick
·2-3 radishes, trimmed and halved, then cut into 1/4″ thick slices
·2 heads bok choy, cut into 1″ chunks
·1/3 cup vegetable broth
·Pinch salt
·1 teaspoon toasted sesame oil


Toss tofu with the soy sauce, sherry, and 5-spice powder, then sprinkle on the cornstarch and toss until well coated. Allow to marinate for at least 20 minutes. Meanwhile, heat a wok on high until a thin ribbon of pale smoke rises from it. Add peanut/sesame oil, then tilt wok back and forth to distribute along the edges. Add marinated tofu and spread into a thin single-layer on the bottom of the wok. Add minced garlic and ginger to the wok, sprinkling it over the tofu evenly. Sprinkle sugar over it as well, and let tofu brown on the bottom of the wok for a minute. Then, begin stir-frying. After tofu has become fragrant and the ginger and garlic has begun to stick to the sides of the wok with the tofu marinade, add soy sauce and sherry and deglaze the wok. Add carrots and stir-fry for 1-2 minutes, then add the radishes. Immediately add the bok choy, then the broth and cook, stirring and scraping the sides of the wok until liquid thickens and the bok choy leaves lightly wilt and stems darken. Drizzle toasted sesame oil and sprinkle the pinch of salt over. Toss once more, then transfer and serve with steamed brown rice and enjoy!

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