Wednesday, April 4, 2012
Tofu & Bok Choy Stir Fry
Finally a taste of spring! Bok choy is often one of the first green signs of spring at my local farmers market. Sure asparagus and radishes are often the veggies that get people (including myself) excited for spring, but in my little neck of the woods bok choy is truly my saviour from the depths of winter woes.
Last spring/summer I got hooked on this little dish but would always gobble it up too fast to tell you about it. It's really quite simple and so satisfying.
oil for wok
clove of garlic, minced
ginger (about a teaspoon or more, chopped)
head of bok choy, sliced thinly, stems seperated from leaves
one carrot, peeled into ribbons and sliced thinly
firm tofu (I used maybe 1/8 of a block cut into cubes)
cooked rice (lately I've been hooked on a mix of mostly brown with some jasmine mixed in)
1 tablespoon and 1 teaspoon soy sauce
1-2 teaspoons chili paste (feel free to use less if you don't like spice).
drop of hoisin sauce
splash of rice vinegar
tablespoon or two of sesame oil
tablespoon or two of sesame seeds
Heat oil over medium high heat and add tofu. Sautee for a few minutes then add 1 tablespoon of soy sauce and chili paste.
Continue to cook, stirring often. Add garlic and ginger and more oil if anything is sticking to wok. Add a drop of hoisin sauce, as well as about a teaspoon more soy sauce. Add bok choy stems and carrots and toss well. Let cook for a few minutes, add splash of rice vinegar then add bok choy greens. Cook just until wilted, drizzle sesame oil over everything and remove from heat. Serve over rice and sprinkle with sesame seeds.