Bok choy is grilled to crunchy perfection, while tofu is tossed in a peanut sauce before getting crispy on the grill. When paired with an aromatic stir fry sauce, rich brown rice, and sautéed veggies, this Grilled Bok Choy and Tofu Stir Fried Rice will melt in your mouth and soon make it on your weekly menu rotation.
I only recently started cooking with bok choy. For years I glanced past it at the grocery store and never really paid any attention to it when I saw it in recipes or at restaurants. When cooking recipes I thought, surely this can just be substituted for something else. Seemingly bland and crunchy, much like romaine, I never thought I'd love bok choy (or romaine 🙂 ) like I do now, let alone make it the star in a recipe like this Grilled Bok Choy and Tofu Stir Fried Rice.
I challenge you to buy one...two...three...maybe four heads of bok choy the next time you're at the store. When grilled or sautéed, bok choy maintains its crunch, making it the perfect complement to softer vegetables in a stir fry like mushrooms, peppers, onions, broccoli and carrots. I like to cut it into larger pieces rather than diced to contrast nicely with the small grains of rice.
Where Did Fried Rice Come From?
It is believed that fried rice was originally created in Yangzhou, a city in the eastern Jiangsu province of China. This region in particular is known for being technique-driven and for their imperial-style Chinese cooking. Being situated between the Yangtze River and the Grand Canal, this port region was frequently accompanied by ancient emperors, dignitaries and officials, which meant there was a continual need for lavish meals to serve.
Chinese cuisine does not only emphasize technique, but also the balance and harmony of food. Many signature dishes have been passed down for many generations because of this commitment to both technique and art.
While fried rice was originally loved by emperors, it was eventually adopted by peasants in the 6th century where it became a good solution for avoiding waste. What originated as day-old rice with eggs, scallions, vegetables, and proteins mixed with oyster sauce, soy sauce, or salt, has now evolved into a multitude of variations typically with sesame oil, Shaoxing wine, and garlic.
Why You'll Love This Grilled Version
My fried rice variation puts grilled bok choy front and center. When grilled, bok choy maintains a hearty crunch while also absorbing the lush flavor of both the grill and the stir fry sauce. Peanut sauce gives the tofu a satisfying sweet and salty flavor, while the grill gives it a bit of crisp.
This protein-rich stir fry is made with a simplified sauce that's perfectly salty, sweet, acidic, and spicy. Finely diced carrots and red bell peppers add beautiful color and some extra sweet crunch, while freshly mined scallions add a lovely pungent finish. Crunchy sesame seeds and spicy wasabi microgreens make the perfect garnish.
Tips & Variations
The possibilities are truly endless when it comes to any stir fry. I encourage you to scour through your fridge and pull out any vegetables you need to use up!
What Type of Rice Should I Use?
Brown rice has a special gift for absorbing and taking on any flavor it is paired with, all while maintaining a grounded, rich, warm and comforting flavor. Long grain brown rice is my preferred choice for making a stir fry from a flavor perspective, however if you are looking for a rice that will hold its shape and maintain its sticky, starchy texture then you could use Jasmine rice.
What Kind of Tofu Should I Use?
Extra firm tofu is best here. I almost primarily use extra firm tofu in the kitchen unless I'm using silken tofu for a creamy sauce. Extra firm tofu maintains a sturdy texture, which is especially important when using the grill. You don't want your tofu falling apart on the grill, trust me!
What Other Vegetables Can I Use?
Seriously, anything! This is where you can really get creative and come up with your own version of preferred stir fry vegetables. I chose bok choy for the grill because it is seasonal and deserves more praise. 😉 I use carrots and bell peppers because they are crunchy, sweet, and colorful. Here are some other great vegetable options for a stir fry:
- Broccoli
- Cabbage
- Onion
- Mushrooms
- Snow or snap peas
- Green peas
- Cauliflower
- Baby corn
- Asparagus
- Zucchini
- Mung bean sprouts
Be sure to share what vegetables you used in the comments below!
Can I Use Noodles Instead?
Absolutely! Simply cook the stir fry rice noodles according to package directions, drain and rinse under cold water and add to the stir fry instead of the rice, following my instructions below. Both rice and noodles are great options, so feel free to mix it up and try both!
Ingredients You'll Need
Brown rice makes a warm and rich base for this dish, however you can swap with rice noodles if you prefer. Diced carrots and red bell pepper are sautéed in olive oil, salt, and pepper before they are mixed with the rice and the stir fry sauce.
The stir fry sauce is made with tamari for saltiness, coconut sugar for sweetness, rice vinegar for acidity, minced garlic for pungence, sriracha for heat, and toasted sesame oil for warmth and nuttiness.
In this recipe you'll also create a sweet and salty peanut sauce made with peanut butter, tamari, rice vinegar, maple syrup, and sriracha. The peanut sauce coats the extra firm tofu before being diced and placed in a grilling pan. Diced bok choy will also go in a grilling pan with oil, salt, and pepper.
Garnish the dish with spicy and crunchy wasabi microgreens, sliced green onions, and sesame seeds.
How to Make My Fried Rice
Start by cooking the rice. Combine 1 cup of brown rice with 2 cups of water and a ½ tablespoon of olive oil. Bring to a boil, then cover and simmer for 40 minutes.
Meanwhile, heat a ½ tablespoon of olive oil in a large frying pan over medium heat. Add the carrots and red bell pepper to the pan once warm. Add a little salt and pepper and stir. After a few minutes, bring the heat to medium-low and let cook until the carrots are soft and the peppers are shiny.
Next, prepare your sauces. Combine all of the ingredients together for the stir fry sauce in a medium bowl or measuring cup. Then, combine all of the ingredients together for the peanut sauce. Drain the tofu and press firmly with paper towels to remove as much excess water as you can. Dry the tofu block and dice into small ½-inch cubes. Place the cubes in a medium bowl and pour the peanut sauce over top. Stir to combine well.
Dice the bok choy and place in a medium bowl or on a small baking sheet. Drizzle with a ½ tablespoon of olive oil, an ⅛ teaspoon of salt, and an ⅛ teaspoon of black pepper. Stir well.
Grease the grates of your grill with oil, and then heat the grill to around 450F. I turn all of the knobs to medium heat and check the temperature periodically, turning off the middle knob if it gets too hot. Grab two grilling pans and add the tofu to one and the bok choy to the other. When the grill is ready, add the trays to the grill and close the lid. The bok choy will only take 4-5 minutes to grill. The tofu will take about 10 minutes to grill, just be sure to lift the lid and stir the tofu to ensure every piece gets a good crisp to it.
By now the rice should be done. Add the rice to the same pan with the carrots and peppers. Stir for a minute or so to let the rice get just a touch crispy. Bring the heat back up to medium and pour in the stir fry sauce and stir everything to combine.
Pour the rice mixture into a large serving dish, and then add the bok choy and the tofu. Stir again, mixing everything together well. Garnish with microgreens, green onions, and sesame seeds.
What to Serve with This Dish
This tofu stir fried rice can certainly stand alone as a weeknight dinner, but if serving a crowd, or if you want to prepare a more lavish weekend meal, here are some suggestions for what goes well with this recipe.
- Tofu Lettuce Wraps
- Grilled BBQ Tofu
- Grilled Romaine with Vegan Caesar Dressing
- Edamame
- Miso soup
- Grilled corn
- Cucumber salad
- Rice paper rolls
- Spicy baked cauliflower
- Garlicky roasted broccoli
Storage & Reheating
You can store this stir fried rice in the fridge for up to 5 days. You can also freeze this recipe! Simply place in the fridge to cool, then divide leftovers into plastic bags. Press to release all of the air, seal, and place in the freezer for up to a month.
To reheat frozen rice, either thaw in the fridge the night before and heat back up in a frying pan with oil, or place the rice in a microwave-safe dish with a tablespoon or two of water or vegetable broth, cover partially with a lid or paper towel and heat for 2 minutes. It should be piping hot!
📖 Recipe
Grilled Bok Choy and Tofu Stir Fried Rice
Equipment
- Grill
- Grilling pans
Ingredients
Rice
- 1 cup brown rice
- ½ tablespoon olive oil extra virgin
Sautéed Veggies
- ½ tablespoon olive oil extra virgin
- 2 carrots diced
- 1 red bell pepper diced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
Stir Fry Sauce
- 3 tablespoons tamari
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon rice vinegar
- 1 garlic clove peeled and minced
- 2 teaspoons sriracha
- 1 teaspoon toasted sesame oil
Peanut Sauce
- ¼ cup smooth peanut butter
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
Stir Fry
- 14 ounce block extra firm tofu
- 2 medium heads of bok choy
- ½ tablespoon olive oil extra virgin, plus extra for greasing the grill
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- Wasabi microgreens or any type of microgreens, to garnish
- Green onions sliced, to garnish
- Sesame seeds to garnish
Instructions
- Combine the brown rice with 2 cups of water and oil in a medium pot. Bring to a boil, then cover and simmer for 40 minutes.*
- While the rice is cooking, sauté the veggies. Heat oil in a large frying pan over medium heat. Add the diced carrots and red bell pepper to the pan once warm. Add the salt and pepper and stir. After a few minutes, bring the heat to medium-low and let cook until the carrots are soft and the peppers are shiny.
- Next, prepare the sauces. Combine all of the ingredients together for the stir fry sauce in a medium bowl or measuring cup. Then, combine all of the ingredients together for the peanut sauce in a separate bowl or cup.
- Drain the tofu and press firmly with paper towels or a kitchen towel to remove as much excess water as you can. Dry the tofu and dice into small, ½-inch cubes. Place the cubes into a medium bowl and pour the sauce over top. Stir to make sure each of the cubes is coated in the sauce.
- Dice the bok choy, discarding the very bottom when the stem would be. Place the diced bok choy in a medium bowl or onto a small baking sheet. Drizzle with oil, salt, and pepper. Mix well.
- Grease the grates of the grill with oil and bring the heat to around 450F. I turn all of the knobs to medium heat and check the temperature periodically. If it gets too hot, simply turn off the middle knob.
- Once the grill is ready, place the tofu cubes into a grilling pan and the bok choy into another pan. Place the trays on the grill and close the lid. The bok choy should take about 4-5 minutes to grill. The tofu will take about 10 minutes. For the tofu, lift the lid frequently to stir in order to prevent sticking and make sure each piece gets a bit crispy.
- By now the rice should be done. Add the cooked rice to the same pan with the carrots and peppers. Stir for a minute or so to let the rice get a touch crispy, perhaps turning up the heat or adding a little extra oil if needed. Then, bring the heat back to medium and pour in the stir fry sauce, stirring everything to combine well.
- Pour the rice mixture into a large serving dish and add the bok choy and tofu. Mix everything together well and garnish with microgreens, green onions, and sesame seeds.
Notes
- When you first start to simmer, you may need to keep the lid partially uncovered to prevent the water from spilling over. Once you've reached a steady simmer, place the lid on fully. When done, the rice should have soaked up all of the liquid, appear starchy, and not be sticking to the bottom of the pot. Check periodically around 30-40 minutes.
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