About This Recipe:
This tofu and bok choy recipe is in my weekly rotation, and a household staple. It’s an under 30 minute meal, and great for a weekday lunch at home. I prefer using regular bok choy that I cut up, but you can also use baby bok choy. I like to separate and cook the white and light green bottom parts of the bok choy and scallions first so that they soften, but that’s optional. However, make sure that you use extra firm tofu because other types will get too mushy for this dish. And of course, a nice steaming bowl of jasmine rice is a necessity for this!
Enjoy!
Ingredients (4 servings)
-14 oz extra firm tofu, cut into 1 inch cubes
-1 large bok choy, chopped
-1 small bunch of scallions, chopped
-Sesame seeds, for garnishing
-Vegetable oil
–Optional side: jasmine rice
Sauce
-2 tbls soy sauce
-1 tbl rice wine vinegar
-2 tsps oyster sauce
-2 tsps chili garlic sauce
-1 tsp sesame oil
Instructions (25 minutes)
1. In a large skillet over medium high heat, drizzle in 2 tbls of vegetable oil. Add in the bottom thirds of the bok choy and scallions(the white and light green parts,) and cook for 5 minutes.
2. Add in the remaining bok choy and stir in the sauce ingredients. Cook for 3 minutes until slightly wilted.
3. Add in the tofu and gently toss. Simmer in the sauce on low heat for 5 minutes.
4. Sprinkle in the remaining scallion, and garnish with sesame seeds.
The Corporate Cookbook 