RCI-VG.004.1292.001
Spiced Bok Choy and Tofu
This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 tbsp
- 1 tbsp
- (1 medium bunch) bok choy9 cupsrinsed and sliced crosswise
- sliced shiitake mushroom caps4 cups
- 1 cup
- garlic cloves2 unitminced
- jalapeño1 unitminced
- 1 tbsp
- 3 tbsp
- 3 tbsp
- 1 tsp
- firm tofu1 lbat room temperature, cubed
Method
1
Press the firm tofu between paper towels or a clean cloth and place a heavy object on top for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
15 minutes
2
Mince the garlic cloves and ginger, thinly slice the jalapeño, and chop the scallions, keeping the white and green parts separate.
5 minutes
3
In a small bowl, whisk together the low-sodium soy sauce, sesame oil, granular sugar substitute, and a splash of water to create the seasoning sauce; set aside.
2 minutes
4
Heat the peanut or vegetable oil in a large skillet or wok over medium-high heat, then add the tofu cubes in a single layer and cook until golden and crisp on all sides, turning occasionally.
8 minutes
5
Push the tofu to the side of the pan, add the garlic, ginger, jalapeño, and the white parts of the scallions to the center, and stir-fry until fragrant.
2 minutes
6
Pour the prepared seasoning sauce over the tofu and aromatics, toss everything together, and cook until the sauce is slightly reduced and evenly coats the tofu.
3 minutes
7
Remove the pan from heat, garnish with the green parts of the scallions, and serve immediately as a small plate or snack.
1 minutes