Instead of bok choy, you can use other strong leafy greens such as Chinese cabbage.

If you want to go full vegan, replace fish sauce with a tbsp of tomato paste or vegan fish sauce alternative. Replace chicken broth with vegetable broth.


  • 1 lb bok choy cleaned and chopped
  • 1 lb tofu cut into ½ in x ½ in x 1 in rectangles
  • 1 medium tomato diced
  • 1 medium yellow onion diced
  • 3 cloves garlic crushed
  • 1 cup chicken broth
  • ½ cup cooking oil
  • 2 Tbsp fish sauce
  • Salt and pepper to taste


Works well in a wok but you can use any sauté pan.

Fry tofu and set aside. Remove all but 2 tbsp of oil from wok.


Chop the onion, garlic and tomato and put in a bowl or vat. Chop the bok choy and shrimp and put in another bowl or vat.

Heat pan slowly if you have time so that the whole pan gets hot and can hold the heat through the stir fry.

Add oil to pan and add onion, garlic and tomato and sauté.

Add tofu and bok choy and stir-fry for 3 - 5 min until the bok choy is tender, but not soft. If you want, you can separate the leafy part from the thick stems and add them a min or two after the thick parts.

Add chicken broth (or water if you don't have any) and bring to boil. Cover and simmer for 2 - 3 min.

Add fish sauce and ground black pepper.