Bok choy with crispy tofu from Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals (page 166) by Nik Sharma

Ingredients

chili crisp
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black rice
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- Gustiamo - United States
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Serves : 4

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

eclairea on March 01, 2026

Not bad, but I had higher expectations for this dish. If I made it again, I’d cut the vinegar in half, and I likely wouldn’t Steam the bok choy first - too many dishes!
christineakiyoshi on May 28, 2025

Love this! I am vegan and subbed aquafaba for the egg and it worked perfectly. I had white rice already made so served with that. Used rice vinegar vs black vinegar. This is so delicious and hearty. 5 stars for me.
Astrid5555 on September 21, 2024

Made without the rice, absolutely delicious. Tofu was a hit!
janeh9 on January 30, 2024

This was great, will definitely repeat. The method and timing for the black rice (aka forbidden) rice were perfect - something I haven’t gotten quite right before. The tofu was excellent, and something I may incorporate in other dishes. The whole is even greater than the sum of it’s lovely parts!
rmardel on January 21, 2024

I made this without the rice, because I forgot to buy it before being snowed in. Left out the scallions as well because they've all been used up. But I harvested all the bok choy before the snow hit so I have that. Incredible dish, each component tasting like itself only better. The black vinegar rounds it all out and adds just enough tartness to make this addictively good. Will make again.