Here is a simple, quick “Meatless Monday” recipe that was liked by my non-tofu loving husband!
Add a little rice and you have a full meal.
The tofu has a crunchy exterior and soft interior. The bok choy is cooked al dente and the sauce over all adds a deeply delicious flavor.
Next time, I will add peapods and sliced mushrooms.
Soy Sauce Mixture:
Mix and set aside;
½ C vegetable broth
¼ C soy sauce
2 T rice wine or dry sherry
1 T sugar
2 t. Cornstarch
1 t. Toasted sesame oil
Mix and set aside:
3 scallions, minced
3 garlic cloves, minced
1 T freshly grated ginger
1 t vegetable oil
1 LB Bok choy:
Separate stalks from greens. Thinly slice stalks and cut greens into small 1” pieces.
14 oz extra-firm tofu, cut into 1” cubes
⅓ C cornstarch
Drain tofu between on a rack on a sheet tray for 20 minutes and then dry with paper towels. Gently toss tofu with cornstarch in a bowl. Shake off extra cornstarch using a fine mesh strainer.
Heat 2 t. Vegetable oil to a 12′ skillet until just smoking. Add tofu until browned on all sides (10-15 minutes) and transfer to a bowl/ platter.
Add 2 t. to the skillet, turn up heat and add bok choy stalks and carrots and stir fry until crisp-tender (about 4 minutes). Clear the center of the skillet and add garlic mixture and cook for 30 seconds and then mix garlic into bok choy. Add tofu and bok choy greens. Stir. Recombine soy sauce mixture and add to the skillet. Stir while sauce thickens (1-2 minutes) and serve.
Recipe credit: What Good Cooks Know by the Test Kitchen. (I highly recommend this cookbook.)