Thai Tofu With Bok Choy

Ingredients

1 12 ounce block extra firm tofu, drained and pressed to remove water
1 large head bok choy, chopped
2 carrots, sliced thinly
3 teaspoons sesame oil, divided
1 teaspoon corn starch dissolved in 1 tablespoon cold water
2 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons fish sauce
2 teaspoons brown sugar
2 teaspoons hot chili paste (depending on how spicy you prefer your dish- start with 1 tsp and taste test it)

Preparation

1
Cut the tofu into 1" cubes. Whisk together sauce ingredients. Set aside.
2
Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.
3
Remove the tofu to a plate. Return pan to the heat.
4
Add remaining 1 tsp sesame oil to the pan along with the carrots. Saute for 3 minutes, until the carrots begin to soften.
5
Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.
6
Stir in the sauce.
7
Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.
8
Serve with rice.

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About

Here is the dish that changed my boyfriend's mind about tofu. Crisp-crusted with pillowy centers, this tofu is surrounded by bok choy, carrots, and a savory-sweet Thai-inspired sauce. Full of so much flavor that no one will miss the chicken, the pork, or the beef.

Yield:

4 servings

Added:

July 11, 2010

Creator:

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