This recipe for crispy tofu and yu choy is a flavor and texture dream. Crisp, pan-fried tofu drenched in a savory, lightly spicy sauce with leafy yu choy and plenty of garlic and ginger for good measure.
The tofu is coated in just cornstarch and salt, pan-fried until golden and crunchy, then tossed with tender yu choy, sautéed mushrooms, and a savory sauce made with soy sauce, Shaoxing wine, sesame oil, and a touch of chili oil.
Everything comes together in one pan after the tofu is cooked, making this a great weeknight-friendly recipe that still feels special. The earthiness of the yu choy balances the salty, sweet, and spicy flavor of the sauce, while the mushrooms add extra umami and a nice meatiness to each bite.
Serve the tofu over steamed white rice for a simple plant-based meal that’s satisfying, flexible, and easy to adapt with whatever greens or mushrooms you have on hand.
How to make this crispy tofu with yu choy recipe
What you need
- Tofu: Firm or extra-firm tofu, pressed and cubed, tossed with cornstarch for crisp edges
- Sauce: Soy sauce, sesame oil, Shaoxing wine (or vegan sherry), brown sugar, chili oil, and water
- Vegetables: Oyster mushrooms (or shiitake), yu choy, scallions, shallot, garlic, and ginger
- For serving: Cooked white rice and sesame seeds
How to make it
Step 1: Prepare the tofu.
Toss the cubed tofu with cornstarch and salt until evenly coated. Set aside.
Step 2: Make the sauce.
Whisk together all sauce ingredients until smooth and set aside.
Step 3: Fry the tofu.
Pan-fry the tofu in neutral oil until golden and crisp on both sides. Work in batches and transfer to a plate as finished.
Step 4: Make the yu choy.
Sauté the mushrooms until golden, then add the shallot, garlic, and ginger. Stir in the yu choy and cook until wilted. Add the sauce and white scallions and simmer until slightly thickened.
Step 5: Finish the tofu.
Return the tofu to the pan, toss to coat, and remove from heat.
Step 6: Serve.
Spoon over rice and finish with scallion greens and sesame seeds.
FAQ
Can I use a different green instead of yu choy?
Yes. Baby bok choy, napa cabbage, or spinach all work well. Heartier greens will hold more texture, while spinach will wilt almost instantly.
What’s the best tofu for this recipe?
Firm or extra-firm tofu works best. Pressing it well is key for crisp results.
Can I make this gluten-free?
Yes. Use tamari or a gluten-free soy sauce and double-check your chili oil.
How spicy is this dish?
Mild to medium. The chili oil adds a subtle kick rather than an intense heat, and you can easily adjust to taste.
Crispy Tofu and Yu Choy
Equipment
Ingredients
Crispy tofu:
- 1 pound firm tofu or extra-firm tofu, patted dry, pressed, and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 tablespoons neutral oil
Sauce:
- 1 tablespoon tamari
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or use dry sherry
- 1 tablespoon brown sugar
- 1½ teaspoons chili oil plus more to taste depending on spice preference
- ½ cup water
Yu choy:
- 4 ounces oyster mushrooms torn into bite-sized pieces, or use sliced shiitake caps
- 1 shallot peeled and diced
- 2 cloves garlic peeled and minced
- 1-inch piece ginger peeled and minced
- 4 ounces yu choy trimmed and finely chopped; or use baby bok boy, cabbage, or spinach
- 4 scallions trimmed and minced; white and green parts kept separate
- Salt to taste
For serving:
Instructions
Prepare the tofu:
- Transfer the cubed tofu to a large bowl with 2 tablespoons cornstarch and 1 teaspoon kosher salt. Toss gently to coat, being careful not to break the tofu too much. Set aside.
Make the sauce:
- Whisk together all the ingredients for the sauce in a small bowl until smooth. Set aside.
Fry the tofu:
- Heat 2 tablespoons neutral oil in a wide pot over medium heat. Once hot, add the tofu in an even layer. Fry in batches for 3 to 5 minutes per side, only flipping the tofu when it’s golden brown and releases easily. Transfer the cooked tofu to a plate as each piece finishes frying. Adjust the heat as needed to prevent the tofu from burning.
Sauté the mushrooms:
- Return the heat to medium. Add the mushrooms and cook, stirring often, for 5 minutes until golden brown. Season lightly with salt.
- Add the diced shallot, minced garlic, and minced ginger to the mushrooms and sauté for 1 minute until fragrant.
Cook the yu choy:
- Add the yu choy to the mushrooms and sauté until wilted. Season lightly with salt. Add the minced white parts of the scallions and cook for 1 minute.
Simmer the sauce:
- Add the sauce to the pot and bring to a boil. Reduce the heat to low and simmer for 2 to 3 minutes until thickened. Taste and adjust the seasonings to your preference.
Finish the tofu:
- Add the tofu to the pot and toss quickly to coat. Remove from the heat.
To serve:
- Spoon the tofu and yu choy over cooked white rice. Serve with the reserved minced scallion greens and a sprinkle of sesame seeds. Enjoy!
