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Stir-fry Bok choy with crusty tofu

3 tablespoons soy sauce 3 teaspoons honey 1 inch ginger 2 spring or green onions* 2 teaspoons sesame oil 3/4 pound tofu* 1 tablespoon sesame seeds 1 teaspoon rice vinegar 1 each lime 2 cloves garlic 1/4 teaspoon red pepper flakes 1/2 tablespoon vegetable oil 8 cups bok choy*

* Available at the market!

Add the soy sauce, rice vinegar, honey, lime juice, ginger, garlic, scallions if using, red pepper flakes to taste and sesame into a small bowl, and whisk until well combined. Heat the vegetable oil in a wok or a large nonstick skillet over medium high heat. Add the tofu slices, cook until golden brown, about 5 minutes each side, and do not turn the tofu until it’s browned on one side. Reduce the heat to low, pour half of the sauce into the pan, and cook for about 30 seconds until tofu slices are coated with sauce and start caramelizing. Place onto a plate and set aside.

Rinse the wok or skillet, wipe it dry with a clean kitchen towel. Add the remaining vegetable oil to now-empty wok or skillet. Stir in bok choy until wilted, about 2 to 3 minutes. Pour in the remaining sauce. Reduce the heat to low, stirring, and cook just until sauce slightly thickens, about 1 minute. Remove from the heat. Season with more soy sauce, rice vinegar, sugar and red pepper flakes as needed. Divide the greens evenly among 4 serving plates. Top with a few slices well seasoned tofu. Sprinkle some toasted sesame seeds over. Serve with steamed rice or crusty bread if needed.


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