Thai Tofu With Bok Choy
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.
Total Steps
8
Ingredients
10
Tools Needed
4
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http://andrea-thekitchenwitch.blogspot.comIngredients
- 1 12 ounce block extra firm tofu, drained and pressed to remove water
- 1 head large 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
Instructions
Step 1
Cut the tofu into 1 inch cubes. Whisk together sauce ingredients. Set aside.
Step 2
Heat 2 teaspoons sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and cook for 2 minutes on one side, undisturbed, until a crisp crust develops. Flip and cook for 2 minutes more.
Step 3
Remove the tofu to a plate. Return pan to the heat.
Step 4
Add remaining 1 teaspoon sesame oil to the pan along with the carrots. Saute for 3 minutes, until the carrots begin to soften.
Step 5
Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.
Step 6
Stir in the sauce.
Step 7
Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil to thicken. Stir.
Step 8
Serve with rice.