TOFU WITH BOK CHOY
Made from soybeans and also known as bean curd, tofu is a popular East Asian food that's low calorie, cholesterol-free, and protein rich. Available in a variety of textures, from custardlike to firm, it has a mild taste on its own, but acts like a sponge for the flavors of the foods with which it is cooked. In this recipe, tofu is combined with steamed Chinese white cabbage, also known as bok choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 13
Steps:
- Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
- Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
- Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
- Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.
TOFU WITH BOK CHOY (WW)
I am trying to have tofu more often and thought this recipe looked good. If following the WW flex plan this is only 3 points/serving. Recipe source: WW Magazine (January 2008)
Provided by ellie_
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat the tofu dry with paper towels.
- Spray a large skillet with Pam.
- Over medium high heat cook tofu in skillet until browned (5 minutes each side).
- While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.
- In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.
- Transfer tofu to a plate, cover and keep warm.
- Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).
- Serve with rice.
Nutrition Facts : Calories 99.9, Fat 4.8, SaturatedFat 1, Sodium 306.6, Carbohydrate 6.1, Fiber 1.9, Sugar 2.9, Protein 10.6
SPICY STIR-FRIED TOFU WITH BOK CHOY OR BABY BROCCOLI
This is a really basic stir-fry that I found on nytimes.com "recipes for health". Simple flavors, few ingredients, healthy.... I like to serve this over quinoa but you could use rice or noodles with equal success. When browning the tofu, I add some extra chili paste and fresh ginger to the pan for flavor. After it's done and draining on paper towels, I sprinkle it with some kosher salt. The result is far from bland tofu! It's also good to keep some extra soy sauce and hot sauce on the table so that eaters can season to taste. Also, freezing tofu and then thawing it before you cut it up gives it a chewier firmer texture that I really enjoy.... Cheers to healthy eating!
Provided by JungleLove
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
- Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
- Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
- Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.
TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE
This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories quick, weekday, weeknight, vegetables, main course
Time 20m
Yield 4 Servings
Number Of Ingredients 11
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
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!
Provided by Sharon123
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
SWEET CHILI-GLAZED TOFU WITH BOK CHOY
Haven't made this yet. It's important to use sweet chili sauce and not things like sriracha, sambal oelek or chili-garlic sauce. Those are hot, and sweet chili sauce isn't.
Provided by Debbie R.
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
- Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
- Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
- Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
- Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.
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- Stir in soy sauce, hoisin sauce, scallions and pepper; heat through, about 1 minute. Spoon 1/2 cup of rice onto each of 4 plates and top each with about 1 cup of tofu mixture.
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- Wrap tofu in paper towel and place a plate on top as a weight. Set aside for 5 minutes to drain. Discard paper and cut into 3cm cubes.
- Meanwhile, combine garlic, soy and chilli sauces, cornflour and ½ cup (125ml) water in a large frying pan. Cook, stirring, over medium-high heat for 2-3 minutes until sauce darkens and thickens.
- Add tofu and bok choy and gently toss to coat. Cook over medium heat for 4-5 minutes or until mixture is bubbling and bok choy is tender. Sprinkle with coriander to serve.
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