"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Tuesday, January 27, 2009

Stir-Fried Tofu and Bok Choy in Ginger Sauce

Quin loved this recipe and everyone else simply enjoyed the new experience of mom trying to cook tofu.
(The Best Light Recipe cookbook, pgs 290; 292)
One pound of bok choy may used in place of regular bok choy if available; simply quarter it lengthwise. Pressing the tofu expels moisture, which helps the tofu to achieve a golden brown exterior. It is important to us FIRM or EXTRA FIRM TOFU in this recipe.

1 (14 oz) package firm or extra-firm tofu
2 teaspoons low-sodium soy sauce
2 teaspoon dry sherry
3 medium garlic cloves, minced or pressed trough a garlic press (about 1 Tablespoon)
1 Tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into 1/4-inch lengths
5 teaspoons peanut or vegetable oil
1 lb. bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1-inch thick, leaves torn in large pieces.
2 carrots, peeled and cut in to 2-inch matchsticks
1 recipe Ginger Sauce (see below)

Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-oz can tomatoes) and let drain for 15 to 25 minutes. Cut the drain tofu into 1/2-inch cubes.

Toss the tofu with the soy sauce and sherry in a medium bowl. In a small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick over high heat until just smoking. Add the tofu and cook, stirring occasionally until lightly browned, 4 to 6 minutes. Transfer the tofu to clean bowl.

Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp-tender, about 2 minutes. Return the bok choy stems and the leaves to the pan and toss until the leaves begin to wilt, about 30 seconds.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
Yeilds 4 servings
Per serving:Cal 240 Fat 14g Sat Fat 2g Chol 0 mg Carbs 16g Protein 15g Fiber 4 g Sodium 1070mg

Ginger Sauce (make enough for 1 Stir-Fry recipe)
This classic sauce has a clean bright ginger flavor that complements any meat, seafood, or tofu

6 Tablespoons low-sodium soy sauce
6 Tablespoons low-sodium chicken broth
2 Tablespoons dry sherry (I just use sherry cooking wine)
1 Tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 Tablespoon grated fresh ginger

Combine all the ingredients except the ginger in a bowl and set aside.
Add the ginger to the garlic mixture in step 1 of the stir-fry recipe

1 comment:

Robertson Family said...

Looks good, Jill. I'll have to try it soon... when I get to a town that sells bok choy! HA! (don't you love small town humor!)