Recipe: Braised Tofu with Baby Bok Choy
This dish is ideal served with rice — there are lots of savory juices for the grain to embrace. I prefer the delicacy of soft Asian white rices with this dish, but to bump up the nutritional value, I served it with brown basmati rice.
Yield: 4 servings
Time: 40 minutes
- 2 (14 ounce) packages extra-firm tofu
- 4 bunches baby bok choy, halved
- 3 cups chicken or vegetable stock
- 4 medium scallions, thinly sliced (white and green parts separated)
- 2 medium carrots, cut into small dice
- 6 tablespoons soy sauce
- 1 1/2 tablespoons minced fresh ginger
- 2 teaspoons granulated sugar
- 1 red pepper, membranes and seeds removed and diced
- 2 tablespoons rice wine vinegar
- Red pepper flakes
- 2 teaspoons cornstarch
- 3 tablespoons chopped cilantro
1. Cut tofu into 1-inch slices and drain, weighted, with paper towels. Remove most of the water, changing towels when necessary. Cut into 1-inch pieces.
2. In one large shallow saucepan with large lips, bring 2 cups of stock to a simmer. Add bok choy and simmer, covered, until tender, about 10 minutes.
3. In another large saucepan, combine the scallion whites (reserving greens), carrots, remaining cup stock, soy sauce, ginger and sugar. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 4 minutes.
4. In a small bowl, whisk the vinegar and cornstarch until smooth and then whisk the mixture into the stew. Simmer, stirring, one minute then add the tofu and red pepper. Cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes. Add more soy sauce and red pepper flakes to taste, sprinkle with the reserved scallion greens, cilantro and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Nov. 18, 2011.