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Garlic Ginger Bok Choy Stir-Fry with Tofu

Garlic Ginger Bok Choy Stir-Fry with Tofu reads umami 7.6, salinity 6.0 and richness 5.3 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.5 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 7.6 · Salinity 6.0 · Richness 5.3 · Sweetness 4.2 · Nutty 3.8 · Allium 3.8 · Funk & Ferment 3.0 · Warm Spice 2.2 · Floral 1.3 · Herbaceous 1.2 · Sourness 1.2 · Bitterness 0.8 · Earthy 0.8

What's in it (13)

• extra-firm tofu — 397 g
• cornstarch — 44 g
• vegetable oil — 54 g
• bok choy — 680 g
• garlic — 15 g
• ginger — 15 g
• scallions — 400 g
• low-sodium beef broth — 118 g
• soybean soy sauce — 44 g
• oyster sauce — 15 g
• dark sesame oil — 5 g
• granulated sugar — 4 g
• salt — 3 g

Time & effort: about 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 69.6 kcal, 3.2 g protein, 4.6 g fat, 4.7 g carbs

How it's cooked (8 steps)

1. Whisk the broth, 1 tablespoon of the cornstarch, soy sauce, oyster sauce, sesame oil, and sugar in a small bowl to make the sauce; set aside.
2. Pat the tofu very dry and toss with the remaining 2 tablespoons of cornstarch until evenly coated.
3. Heat 2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add the tofu in a single layer and sear undisturbed until golden and crisp on the first side, 3-4 minutes, then flip and crisp the remaining sides, 3-4 minutes more; transfer to a plate.
4. Add the remaining 2 tablespoons oil to the pan and heat over medium-high. Add the bok choy stems and stir-fry until beginning to turn crisp-tender, 2-3 minutes.
5. Add the garlic, ginger, and scallion whites; stir-fry until fragrant, about 30 seconds.
6. Add the bok choy leaves and stir-fry until wilted, 1-2 minutes.
7. Return the tofu to the pan, pour in the sauce, and toss until the sauce thickens and coats everything in a glossy layer, 1-2 minutes.
8. Season with salt to taste, scatter the scallion greens over top, and serve immediately.

Dishes with a similar flavor shape

• Garlic Chicken Stir-Fry with Bok Choy — Chinese-American
• Beef and Broccoli (芥兰牛肉) — Chinese
• Beef and Broccoli, Yaki Style — Japanese
• Skillet Beef and Broccoli — Chinese-American
• Beef and Snow Pea Stir-Fry — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.