Bok Choy With Baked Tofu Food

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Steps:

• In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
• Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
• Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

BABY BOK CHOY WITH MUSHROOMS AND TOFU

Steps:

• On paper towels, pat tofu dry on all sides.
• Cut tofu crosswise into 1/2 inch thick slices.
• On small plate, place cornstarch.
• Heat nonstick wok or large skillet over medium heat until hot.
• Add 2 tbls. oil and swirl to coat pan.
• One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
• Fry until well browned on one side--about 5 minutes.
• Turn tofu slices and fry other sides until well browned.
• Transfer tofu to center of large serving platter; cover with foil and keep warm.
• Add broth and gingerroot to wok and heat to boiling.
• Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
• Meanwhile, prepare Sauce (see below).
• With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
• Discard ginger slices and any remaining broth.
• Reheat wok over high heat until hot.
• Add remaining 1 tbls. oil and the mushrooms.
• Stir-fry mushrooms until softened-about 5 minutes.
• Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
• Transfer mushrooms from Sauce and place over tofu.
• Pour Sauce over all.
• Garnish with green onion, if desired.
• Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.

STIR-FRIED BOK CHOY WITH TOFU

Steps:

• Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
• Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
• Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.

BAKED TOFU AND BOK CHOY

Steps:

• Heat oil in a sauté pan. Sauté ginger and garlic.
• Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
• In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
• Cover and cook until the vegetables are soft.
• (Optional) Sprinkle some crushed red pepper.

SOY-BRAISED TOFU WITH BOK CHOY

Steps:

• Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
• Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
• Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
• In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
• Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
• Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.