• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • ABOUT
  • RECIPES
  • INDIAN 101
  • CONTACT
  • COOKBOOKS

Hooked on Heat logo

menu icon
go to homepage
  • ABOUT
  • RECIPES
  • INDIAN 101
  • CONTACT
  • COOKBOOKS
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • INDIAN 101
    • CONTACT
    • COOKBOOKS
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    YOU ARE HERE: HOME » 30-Minutes or Less!

    Aug 26, 2008 | 29 Comments | THIS POST MAY CONTAIN AFFILIATE LINKS. THIS BLOG GENERATES INCOME VIA ADS.

    Chilli Tofu with Beans and Bok Choy

    Over the years it has dawned on me that I am perhaps more Malay than Indian when it comes to my food choices. Offer me a generous plate of stir-fried Kangkong and I would forgo the pot of Butter Chicken without so much as a second glance. Well, maybe it's that easy for me since I never liked Butter Chicken anyway. But a plate of Biryani - now you've me getting greedy and highly confused on what to pick!

    Recipe for Chilli Tofu with Beans & Bok Choy taken from www.hookedonheat.com. Visit site for detailed recipe.

    The main difference I find in the way vegetables are usually cooked in India and Malaysia is the amount of time it takes. Indian vegetables are often cooked to the max - entirely absorbed of all the seasonings and completely cooked through. Which would easily explain why I was never a fan of the dreaded Alu Gobi - who likes a cauliflower all mushy and soft? We recently had a BBQ party where I grilled cauliflower florets marinated in yogurt and spices till they were tender, yet still retained a slight crunch; it was to die for! Malaysian vegetables on the other hand, are often lightly stir- fried. The dish results in a burst of flavours and the veggies maintain their rich colour and crispness.

    A couple of days ago I found myself at a gem of an Asian grocery store. This tiny place carried all sorts of Asian greens you could imagine, complete with all the hard-to-substitute fixins' like Kaffir lime leaves, galangal and garlic chives. I had finally found my candyland. Spending the time there feeling, picking, and smelling the vegetables transported me to my childhood days - those where Mom would often dish out quick Malaysian vegetable dishes that I would actually enjoy eating.

    I finally got home two hours later laden with two large bags of fresh produce and another one with a treasure trove of Southeast Asian pantry essentials. From Laksa, Thai curry and Tom Yum pastes to the best curry powder blends my pots have ever touched upon, I am now fully equipped! Each time I've looked into my pantry the past few days, I come out with a wealth of ideas for my next upcoming meals. I've been churning a wonderful array of fusion dinners for us and Hubby Dear's waistline is having to bear the brunt of it. Let's just say that it shouldn't come as a big surprise to him when I hand him a gym membership as his b'day gift!

    CHILLI TOFU WITH BEANS & BOK CHOY
    Prep time: 10 min | Cooking time: 20 min | Serves: 4

    Ingredients:

    1 block of firm tofu, cubed
    2 large bunches of bok choy, chopped: green and white parts separated
    a big handful of green beans, cut into 1-inch lengths
    1 medium onion, finely sliced
    1 small tomato, finely chopped
    1 tablespoon tomato paste
    ½ teaspoon tamarind concentrate
    2-3 large garlic cloves, finely chopped
    ½ teaspoon red chilli powder
    1 tsp coriander powder
    ¼ teaspoon turmeric powder
    2 tbsp light cooking oil
    salt, to taste

    Directions:

    Heat about 1 teaspoon of oil in a deep non-stick wok, and fry cubed tofu till slightly golden all over. Set aside.

    Add in remaining oil in the pan and saute garlic and onions till soft and lightly browned. Add in spices and fry for a few seconds.

    Throw in chopped tomatoes, season with salt and fry for a few minutes. Add in tomato paste and tamarind extract, and continue to fry, breaking up tomatoes till it starts to dry out and give out oil from the sides.

    Add in beans and tofu, and stir fry till beans are cooked but still crisp. Add in bok choy, and stir fry till it starts to wilt. Serve warm.

    Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat

    Related Posts:

    • Quick Chilli Achar: Indian Chilli Pickle/Hari Mirch ka Achar
      Quick Chilli Achar: Indian Chilli Pickle/Hari Mirch ka Achar
    • Fried Tofu & Peanut Sauce
      Fried Tofu & Peanut Sauce
    • Thai Curry Noodle Soup with Tofu & Veggies
      Thai Curry Noodle Soup with Tofu & Veggies
    • Ask Meena: Red Kidney Bean Curry from Canned Beans
      Ask Meena: Red Kidney Bean Curry from Canned Beans
    « Fried Egg Sambal
    Indian Cooking 101: Curry for Beginners (Pindi Chana) »

    Filed Under: 30-Minutes or Less!, Gluten-free, Recent Posts, Recipes: Paneer/Tofu

    Reader Interactions

    Comments

    1. Prashant says

      March 03, 2010 at 2:27 am

      After lot of googling, I happened to come across your blog. I am complete newbie when it comes to cooking but today I tried your Chili Tofu with Bok choy and it turned out fabulous. My wife has been asked to eat tofu due to gestational diabetics just loved the flavor, aroma & taste. Thanks for writing the blog. Keep writing & I will continue experimenting other dishes on blog!

      Reply
    2. Le says

      February 17, 2009 at 5:56 pm

      Hey,Last night's dinner was this dish, though i forgot to add tamarind Paste and substituted Bok Choy with spinach. Yummy and healthy.. I was feeling happy to see my plate full of good stuff.. Tofu fried that way in curries tastes very good and now many ideas are flowing out.. Thank you Meena... U have such colorful imagination.

      Reply
    3. JPT says

      January 13, 2009 at 3:22 pm

      I made this dish last weekend and it was a hit!

      Reply
    4. Ash says

      December 19, 2008 at 2:29 pm

      What is tamarind concentrate?
      Can readymade tomato puree be used instead of tomato paste?

      Reply
    5. A-kay says

      October 24, 2008 at 7:39 pm

      It is so my-kind of a dish - will definitely give this a shot. Btw, what happened to the book club that you started?

      Reply
    6. Kay says

      October 24, 2008 at 9:08 am

      Hi Meena,

      So good to re-discover you again. I like the way you write. I LOVE Malaysian and Singaporen food much more than Thai food. Do you have any recipes for Rendang chicken?

      May I ask, Where is this new Asian store that you recently found? I've been looking for Kaffir lime leaves for a long time here in TO and haven't found any yet.

      Kay

      Reply
    7. Usha says

      October 07, 2008 at 9:47 am

      I am so glad I found your blog...just got here while blog hopping...this looks delightful...and a very interesting combination 🙂

      Reply
    8. Sneha says

      October 06, 2008 at 11:22 am

      Hi, I just made this recipe and it turned out great! I did tweak it though..i added fresh chili peppers to make it spicier and a dash of ground anar dana powder to bring out the sourness of the tamarind. Thank you for your recipe! 🙂

      Reply
    9. Siri says

      October 03, 2008 at 10:14 am

      Yummy and Delightful dish Meena..:)

      - Siri

      Reply
    10. Ramya says

      September 30, 2008 at 5:42 am

      Once again, great recipe! I made it last night and didn't have bok choy on hand, so substituted spinach and bean sprouts. Also added some coriander. Yum yum!

      Reply
    11. Zlamushka says

      September 28, 2008 at 4:24 pm

      Meena, what a gorgeous dish presentation. Amazing, as always, I am so hungry just browsing your pictures!

      Reply
    12. vivari says

      September 24, 2008 at 11:58 am

      your pictures come out so good. we like tofu so will try this!

      Reply
    13. James White says

      September 18, 2008 at 6:59 am

      This is a very nice and easy to prepare recipe. I am very much keen to prepare this recipe. When I should enjoy this then I love to share my experience here.

      Reply
    14. vivari says

      September 15, 2008 at 9:37 am

      looks nice. we love tofu so will try it

      Reply
    15. Scott at Realepicurean says

      September 13, 2008 at 12:42 pm

      I can barely make tofu palatable yet alone delicious (as in your photograph) - how the hell do you do it?!

      Reply
    16. Mallika says

      September 05, 2008 at 3:25 pm

      Where have you been woman? This dish looks too good.

      Reply
    17. Priyesh says

      September 02, 2008 at 2:18 pm

      Great dish! I made it a few days ago. I am glad I found this blog because I have recently moved out and discovered the joys of cooking my own food 🙂

      I look forward to trying more new recipes!
      -Priyesh

      Reply
    18. Dana McCauley says

      August 30, 2008 at 10:11 am

      Nice looking dish! Where is this great store you found?

      It's a tiny store right in a strip mall right beside the Vaughan Mills shopping arena, not sure of it's name though!

      Reply
    19. Sangeetha says

      August 29, 2008 at 8:08 pm

      Sounds like a good alternative to chilli panneer and a healthy way to include some protein for vegetarians. If you wouldn't mind can you email me what store you are talking about in your post. I would so love to browse around.

      It definitely is much healthier Sangeetha, and a nice change from paneer as well.

      Reply
    20. Kumudha says

      August 29, 2008 at 4:26 pm

      chilli tofu with beans and bok choy look great! So many great vegan recipes in this blog!

      Thanks Kumudha, I've categorized my recipes so it'll be easier to go through the Vegan ones. Do let me know if you happen to try any of them out!

      Reply
    21. lin says

      August 29, 2008 at 12:47 pm

      mmm tofu is amazing. but paired with bok choy and green beans!! i think i just went to heaven!

      Reply
    22. Nate says

      August 28, 2008 at 5:59 pm

      I like the little touch with the tamarind concentrate.

      I think I can taste it from here...

      Reply
    23. lisa says

      August 28, 2008 at 2:21 pm

      I think I need to learn more about Malaysian cooking. This looks fantastic! And, The Spice Merchan'ts Daughter just got added to my reading list.

      I'm sure you'll enjoy the book Lisa, it's only of my prized treasures this season!

      Reply
    24. Pallavi says

      August 27, 2008 at 2:59 pm

      This is cool. I will probably try it. Thanks for sharing..

      Reply
    25. Hitashi says

      August 27, 2008 at 2:45 pm

      Looks great! I Like the name - 'Joys of green'. I simply love the magic of bok choy in malay and thai dishes!

      Reply
    26. Ashima Taneja says

      August 27, 2008 at 2:35 pm

      Hi Meena, lovely dish .. I always fall in love with the color of your dishes! Thanks!

      Reply
    27. Sujatha says

      August 26, 2008 at 3:56 pm

      looks fabulous! I too like those lightly stir-fried veggies with a slight crunch! I'll just indulge into the taste fully.. Love the appetizing color of your dish..

      Thanks Sujatha!

      Reply
    28. Cassie says

      August 26, 2008 at 2:57 pm

      Meena, this looks wonderful and I even have everything on hand that is needed to make it. Looking forward to trying it. 🙂

      Do let me know how it turned out for you Cassie, I hope you enjoy it as much as I do!

      Reply
    29. arundathi says

      August 26, 2008 at 1:10 pm

      i absolutely love malay food too - and singaporean. we dont get any of the spices here in india - or rather, i've never seen it. looking forward to all your wonderful upcoming posts! this one looks so delicious!

      I know what you mean Arundathi, my Mom would have to go shop at special markets to get everything she needed when she was in India. It almost took her a whole day to get whatever was on her list!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I would love to show you how simple, delicious and quick family-friendly meals can be created in a heart beat. Read more about me here ...

    LET’S CONNECT

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    New to Indian Cooking?

    Need Inspiration?

    Need Easy Dinner Ideas? Try these!

    Sweet Potato & Chicken Coconut Curry
    Sweet Potato & Chicken Coconut Curry
    Mushroom & Peas Pulao
    Mushroom & Peas Pulao
    Everyday Instant-Pot Dal
    Everyday Instant-Pot Dal
    Ginger Shrimp Stir-fry
    Ginger Shrimp Stir-fry
    Tofu Garlic Noodles
    Tofu Garlic Noodles
    Alu Chana
    Alu Chana

    Footer

    Welcome to Hooked on Heat!

    Hi! I'm Meena, the recipe developer and food photographer behind Hooked on Heat. I am also a cookbook author and cooking instructor. You can find all of my published cookbooks here.

    I would love to show you how simple, delicious and quick family-friendly meals can be created in a heartbeat.

    Learn more about me ->

    MOST POPULAR RECIPES

    A bowl of Keema Matar (Indian Ground Meat and Peas)

    Keema Matar: Indian Ground Meat and Peas

    Recipe for Shakkarpare (Sweet Fried Cookies), taken from www.hookedonheat.com. Visit site for detailed recipe.

    Shakkarpare: Sweet Fried Cookies

    Recipe for Simple Egg Curry, taken from www.hookedonheat.com. Visit site for detailed recipe.

    Simple Egg Curry

    Recipe for Restaurant-style Matar Paneer Curry (Paneer with Peas) taken from www.hookedonheat.com. Visit site for detailed recipe.

    Restaurant-style Matar Paneer Curry: Paneer and Peas Curry

    More Popular Recipes

    Need SCHOOL LUNCH IDEAS? Look NO Further!

    Recipe for Chicken Noodle Stir-Fry taken from www.hookedonheat.com. Visit site for detailed recipe.

    Ask Meena: Easy Chicken Noodle Stir-Fry

    Recipe for Spiced Potato Parcels taken from www.hookedonheat.com. Visit site for detailed recipe.

    Spiced Potato Parcels

    Recipe for Mee Goreng (Malay-style Noodles) taken from www.hookedonheat.com. Visit site for detailed recipe.

    Mee Goreng Mamak: Malay-style Fried Noodles

    Recipe for Potato & Chickpea Rice taken from www.hookedonheat.com. Visit site for detailed recipe.

    Potato & Chickpeas Rice

    MORE LUNCHBOX IDEAS

    INSTANT POT RECIPES

    A bowl of Panchmel Dal, also known as Mixed Dal, cooked in an Instant Pot

    Instant Pot Panchmel Dal: Mixed Dal

    A bowl of Bhaji topped with onions and cilantro, served with buttered buns or Pav.

    Instant Pot Pav Bhaji: Vegan Indian-style Sloppy Joes

    Recipe for Palak Dal (Lentils with Spinach) taken from www.hookedonheat.com. Visit site for detailed recipe.

    Palak Dal in an Instant Pot: Lentils with Spinach

    Recipe for Instant Pot Tomato Rice taken from www.hookedonheat.com. Visit site for detailed recipe.

    Instant Pot Tomato Rice

    MORE INSTANT POT RECIPES

    ALL CONTENT INCLUDING IMAGES © 2020 · HOOKED ON HEAT by MEENA AGARWAL.
    Hooked on Heat contains affiliate links. When you make a purchase through these links Hooked on Heat receives a small commission that helps support this site at no additional cost to you.