March 04, 2013

Spicy Baby Bok Choy and Tofu Stir-Fry

This month, for The Secret Recipe Club, I was snooping around on Ilona's Kitchen and came away with a whole lot of links taking me to yummy recipes that I want to try!  We seem to have a lot in common.  Wife, Daughter, Mother of two.  Not to mention our taste for spicy food.  She has a lot of Indian and Crockpot Recipes that I have bookmarked for future reference.  I have been on the search for crockpot recipes because I'm just too tired when I get home from work anymore.  I don't have the same things that she has going on in her life anymore(I'm probably old enough to be her mom).  I totally respect her as a housewife, mother, caretaker and she lives a busy life (and from her perspective most of it in her car!) My child rearing days are over now and its a full time job and old-er age making me tired at night.  I used to be ready to put my kids to bed at 8 pm over 20 years ago.  Now I look forward to putting myself to bed at that time!  lol
She also cooks from websites that I frequent often, one of them being Allrecipes.com.  As a matter of fact, that is where she found the recipe that was on her blog that I made for the Secret Recipe Club!  It also ended up fitting perfectly with the MyPlate segment that AR is sponsoring on their site.  However, instead of just being a side dish, I turned it into a main dish by adding tofu!  I used vegetable broth in place of the water in the recipe and cut the oil in half.  I also added about a teaspoon of cornstarch to the sauce before putting it in the pan and sauteed the garlic with the bok choy.  Oh, and I added a little red bell pepper for a little contrasting color.  My tofu, was pressed and dry fried to a crisp and added to the sauce then I tossed the bok choy with the sauced up tofu.  Was a pretty yummy lunch and even Grumpy ate some of the tofu.  :)



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Spicy Baby Bok Choy and Tofu Stir Fry
Ingredients
  • 1 lb extra firm tofu, pressed and cut into triangles
  • cooking spray
  • 1 lb baby bok choy, chopped and white part separated from leafy part
  • 2 garlic cloves, minced
  • 1/2 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1/4 cup vegetable broth
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon cornstarch
Instructions
In a large skillet sprayed with cooking spray, fry tofu triangles until crispy over medium high heat, turning pieces onto all sides to crisp up.  This might be a little time consuming, but very worth it!  Remove tofu from pan and set aside.
While tofu is dry frying, chop baby bok choy into bite sized pieces, separating the white bottoms from the green tops.  You will cook the white bottoms before cooking the leafy green.

Make sauce mixture by mixing vegetable broth, oyster sauce, soy sauce, brown sugar, red pepper and cornstarch.  Set aside.

Place sesame oil in hot skillet along with garlic.  Sizzle about 30 seconds then place the white part of bok choy in pan with garlic.  Stir fry about 2 minutes.  Add the leafy part of bok choy to pan and stir fry another minute.  Transfer bok choy to a bowl and set aside.  
Pout sauce mixture into hot skillet and bring to a simmer.  Simmer sauce until it begins to thicken.  Add crispy tofu to sauce in hot skillet and toss to coat.  Return bok choy mixture to skillet and toss with tofu and sauce.  Arrange stir-fried bok choy and tofu mixture on platter and squeeze juice of 1 lime over top of mixture before serving.
Details
Prep time: Cook time: Total time: Yield: 4 servings






14 comments:

AmandaE said...

I'm a huge fan of bok choy and tofu - in fact that is what I had for lunch today :-) Needless to say I think this was the PERFECT SRC pick!

Camilla Mann said...

That looks delicious - and fast! I will have to give it a try soon. Nice SRC pick.

Lisa~~ said...

Love bok choy and the flavors you used sound amazing!

If you haven't already, I'd love for you to check out my SRC entry Loaded Potato Soup.

Lisa~~

Lesa @ Edesias Notebook said...

What a beautiful dish, Shelby! A great healthy meal. I haven't cooked with bok choy before; I don't know what I'm waiting for!

Elizabeth@ Food Ramblings said...

what a great recipe- yay for src :)

Cooking Rookie said...

Such a nice and simple recipe! Great choice for SRC!

Jersey Girl Cooks said...

Love this colorful dish. Great recipe choice!

Katrina said...

Why do I have a feeling Grumpy doesn't eat tofu? ;) That looks good enough to try. I've only tried tofu a few times.
Funny you called it "snooping" around your SRC blog. That's how I always feel, like I'm snooping. ;)

Shelby said...

But Grumpy DOES eat tofu. :) Gotcha :) He prefers it crispy and only likes certain sauces, but the one tofu dish he can eat the "crap" out of that isn't cirspy tofu (his words) is the Red & White Cauliflower Bake that I have posted on my blog here.

TeaLady said...

This looks really good! (Well, without the tofu)

Moviegirl03 said...

I've been looking for more tofu dishes to try. This looks great. We've never tried Bok Choy either, so it'd be a great dish for trying something new. Great choice for SRC!

Justin said...

This looks delicious! I've never had tofu but maybe someday I can break out of my ways and give it a try. There's nothing too scary about it right? :)

Jeff @ Cheeseburger said...

This is an excellent twist to the original recipe. I love that you have made it into a main dish.

yung@foodyoo.com said...

It seems like a typical stir fry dish. I like it with tofu. Tofu stir fry with scallion is yummy, maybe can try to add some. And I like to add some rice wine too when stirs fry vegetables. Then serve it with rice. Wow…it is so delicious. :)

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