11/02/2026
Bok Choy, Baby Corn & Tofu Spaghetti
Serves 2 | About 25 minutes
Ingredients
150–180 g dry spaghetti
200–250 g firm tofu, cubed
2–3 small bok choy
About 1 cup baby corn
1–2 tablespoons cooking oil
2 garlic cloves, minced
For the sauce
1½ tablespoons soy sauce
3 tablespoons water
1 teaspoon sugar or honey
Chili flakes, optional
1 teaspoon sesame oil, optional
Step by step
Prepare the vegetables. Wash the bok choy, trim the bottoms, and separate the leaves. Chop the white stems and keep them separate from the green leaves. Cut the baby corn in half lengthwise. Drain and rinse it first if canned.
Mix the sauce. In a small bowl, stir together the soy sauce, water, sugar, and optional chili flakes and sesame oil.
Cook the spaghetti. Boil it according to the package directions. Save ½ cup pasta water, then drain.
Brown the tofu. Pat the tofu dry. Heat 1 tablespoon cooking oil in a large pan over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally until golden. Transfer to a plate.
Cook the vegetables. Add a little more oil if needed. Add the baby corn and bok choy stems. Stir-fry for 3–4 minutes, until tender-crisp. For fresh baby corn, add a splash of water and cook a little longer if needed.
Add garlic and leaves. Stir in the garlic for 30 seconds, then add the bok choy leaves.
Combine everything. Add the tofu, spaghetti, and sauce. Toss for 1–2 minutes, until hot and the leaves wilt. Add a little reserved pasta water if it looks dry.
Taste and serve. Add a small splash of soy sauce if needed. Enjoy hot!
