Seared Baby Bok Choy with Tofu & Shiitakes
If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.
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A flash in the pan: speedy stir-fries
1/2 lb. extra-firm tofu
1/3 cup low-salt chicken broth
1-1/2 Tbs. minced jarred jalapeño slices
2 tsp. Asian sesame oil
1 tsp. granulated sugar
3 Tbs. canola oil
1/2 lb. baby bok choy (about 2), split in half lengthwise
1 tsp. kosher salt
1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
2 cloves garlic, thinly sliced (about 1 Tbs.)
3-1/2 oz. fresh shiitakes, stemmed
Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.
Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.
Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.
Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.
Serve with Steamed Jasmine Rice
nutrition information (per serving):
based on two servings;
photo: Scott Phillips
From Fine Cooking 88
, pp. 98a
September 18, 2007