Ginger Bok Choy Stir-Fry w/ Tofu

Bok choy ginger tofu stir-fryBok Choy is a new vegetable at Fern Creek this year. When I went looking for recipes I found what I expected–it’s a versatile green that can be steamed, braised, boiled, stir-fried, or eaten raw. Here’s my main dish version of a side dish inspired by Epicurious. Serve it over a bed or Basmati rice, which you should start first as the rest of this goes together pretty quick.

This serves 3-4.

Ingredients for Stir-Fry:
Approximately 1 good size head worth of bok choy stems and leaves rinsed and spun or patted dry. Cut the bok choy stems on the diagonal into 1-1/2″ pieces and roughly tear the leaves into pieces.
3 large carrots, sliced on the diagonal into 1 inch pieces
1 leek, or 2 leek scapes, or 2-3 green onions, whichever you have seasonally available, sliced into about 1/2″ pieces on the diagonal
a 1 inch piece of ginger, peeled and cut into matchbook sticks about 1 inch long (about 1″x1″ chunk)

1 pound firm tofu sliced into 1/2 inch cubes.

Heat a large non-stick skillet on medium-high until a drop of water sizzles and evaporates. Add 1 Tbsp. canola oil (or equivalent) and once it is hot, add tofu pieces. Cook, flipping occasionally, until all sides brown and slightly crispy (about 10 minutes). Salt lightly and set aside.

Meanwhile, whisk the following together for Sauce:
1″ piece of ginger, peeled and grated, with the moisture squeezed from the grated ginger into a small bowl
1 Tbsp. rice wine or cooking Sherry
1 Tbsp. soy sauce
½ tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sugar
1 tablespoon vegetable oil
1/2 teaspoon sesame oil

Cooking oil or Asian wok cooking oil.

Once you are within 10 minutes of eating, re-heat the pan you cooked the tofu in and add 1 Tbsp. Asian wok cooking oil or canola oil.

Add carrots and cook about 3 minutes, stirring frequently.
Add ginger, leek pieces (if using) and bok choy stems and cook another 3 minutes.
Add boy choy leaves and green onions or leek scapes (if using) and cook another 2 minutes.
Add sauce and tofu and blend together.

Serve over rice.

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