Stir-Fried Tofu with Bok Choy
This super quick and simple stir-fry is a great way to highlight this crunchy vegetable.
1 (16-ounce) tub firm or extra-firm tofu
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
1 good-sized bunch (about 10 to 12 ounces) bok choy
2 scallions (green onions), sliced
1 teaspoon grated fresh ginger, more or less to taste
3 tablespoons stir-fry sauce or teriyaki sauce, or to taste
Roasted peanuts, cashews, or almonds for topping (optional)
- Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
- Heat half of the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides. Remove to a plate.
- Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until golden. Add the bok choy (both stalks and leaves) and ginger. Stir-fry briefly, just until leaves are wilted. Stir in the tofu dice, season to taste with soy sauce, and serve at once. Pass around optional nuts for topping.
Makes 4 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.