Red and Green Asian Tofu over Bok Choy

Peggy Lampman | Contributor

We're in the mood for a healthy tofu supper, and I decided to give it a red and green flair for the holidays.

A recipe from Fine Cooking magazine inspired this recipe. I left out the Shaoxing (Chinese cooking wine) and added cilantro, red peppers and bok choy. Steamed rice would have been a wonderful addition to soak up the flavorful sauce.

Yield: 4 servings

Ingredients

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

Directions

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.