Thai Tofu With Bok Choy
By: Andie Mitchell
Published: Sunday, July 11, 2010 - 11:28am

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
For the Sauce:
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.

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.