For the sauce:

3 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons peeled, finely chopped ginger

2 tablespoons sugar

2 teaspoons Asian sesame oil

For the bok choy:

1 tablespoon vegetable oil

2 teaspoons Asian sesame oil

1 pound Shanghai bok choy, or other baby bok choy (about 10 heads)

2 tablespoons low-salt chicken broth

For the tofu:

2 tablespoons vegetable oil

1 pound extra-firm tofu, sliced crosswise ¼ inch thick

Coarse salt and freshly ground pepper

For serving:

scallions, thinly sliced

1 Serrano pepper, thinly sliced crosswise

2 tablespoons finely chopped cilantro

1. Make the sauce. In a medium bowl, combine soy sauce, vinegar, ginger, sugar ands sesame oil. Stir until sugar dissolves and set aside.

2. Stir fry the bok choy. Remove any bruised or withered outer leaves from the bok choy . Trim 1/8 inch from the bottom of each bok choy, then cut each head into quarters (if the bok choy are very small, halve them or, if they are tiny, leave them whole). Wash the bok choy in several changes of cold water and dry them in a colander or salad spinner until they are dry to the touch.

3. Heat a wok or large frying pan over high heat until it is hot. Swirl in the two oils, and when they are very hot and slightly smoking, toss in the bok choy. Stir-fry until the leaves are bright green and just limp, 1 to 2 minutes. Pour in the chicken stock or water and continue to stir-fry until vegetables are crisp-tender, about 1 minute. Remove to a platter and set aside.

4. Cook the tofu. Wipe out wok or pan and heat again over high heat. Add vegetable oil and swirl just enough to coat the bottom of the pan. Pat tofu dry and arrange it in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.

5. Transfer tofu to platter with bok choy. Pour sauce over tofu and top with cilantro, scallions and Serrano pepper.

adapted from Martha Stewart Living

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