This Can't be Tofu! Stir-Fried Tofu With Bok Choy

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* Exported from MasterCook *

 

Stir-Fried Tofu With Bok Choy

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 69

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large or 2 small bunches bok choy

OR other Chinese greens

1 carton soft or firm tofu -- drained

1 cup Vegetable Stock for Asian Dishes

(see separate recipe)

OR water

2 tablespoons Soy sauce

1 tablespoon oyster sauce

(if vegetarian omit or substitute Lan Chi

Chilli Paste)

1 tablespoon roasted peanut oil

3 garlic cloves -- minced

1/4 teaspoon salt

1 tablespoon cornstarch mixed with

1 tablespoon water

 

Serves 4

 

This soothing dish of stir-fried greens and tender tofu simmered in broth

thickened with cornstarch is one of my favorites. It's one I make often,

especially when I've found some exceptionally fresh tofu in an Asian

market. Soft tofu has a delicate almost quivery consistency, but firm tofu

will work too. Although the tofu feels rather dense when you drain it, it

softens up considerably in the pan

 

1. Cut the bok choy leaves into 3-inch pieces, the stems into 2-inch

pieces. Wash well. Handling the tofu gently, cut it into 1-inch cubes or

larger. Mix together the stock, soy sauce, and oyster sauce.

 

2. Heat a wide nonstick skillet, add the oil, and when hot, add the garlic

and the bok choy. Sprinkle with salt and stir-fry over high heat for about

2 minutes until the greens are wilted. Add the stock, reduce the heat to

low, then add the tofu. Cover and simmer until the tofu is heated through,

4 to 5 minutes. Add the diluted cornstarch and gently stir it into the

juices without breaking the tofu. Serve over rice.

 

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