My newest recipe is Bok Choi with tofu. I loved it, the tofu is smooth inside and crunchy outside and the bok choi are full of flavour. I passed by a local Chinese supermarket many times, but only recently I went in to see what they have on offer. I was surprised by the amount of produce they stock. The shelves were fully packed with interesting ingredients and almost all of them had been translated in English. It’s nice to be able to understand what I want to buy, as some of these speciality shops don’t bother translating the labels in English. I was so delighted with them that I bought more than I’ve intended. I found beautiful looking Bok Choi and I decided to pair it up with tofu.
Ingredients for Bok Choi with tofu, 2 servings:
– 200g firm tofu
– 2 big bok choi or 3 smaller ones
– sesame seeds
– 1 spoon of sesame oil
– 1-2 spoons of rapeseed oil (or sunflower oil)
– light soy sauce (or any kind you like)
– 1 spoon of golden syrup
– 2-3 spoons of corn meal
– garlic powder
– paprika or chilli
– white pepper
Start by taking the tofu out of its wrapping and leave it to release the water on a kitchen towel. Tap it dry. Make a marinate from the golden syrup and a spoon of soy sauce. Mix it with a spoon. On a plate mix the corn meal with the cumin, garlic powder, chilli and the pepper.
Wash each leaf of bok choi individually. Than chop it and leave it in a bowl.
Cut the tofu into similar size cubes. Coat the tofu pieces in the golden syrup marinate making sure it’s fully coated. Tip the tofu on the cornmeal mix and coat it on all sides with care.
Pre-heat a frying pan and pour the sesame oil. Add the bok choi and stir. Pre-heat another frying pan and pour the rapeseed oil. Add the tofu cubes and start sautéing them. Remember to stir the bok choi and toss the tofu a couple of times. Both are ready in a few minutes. Add garlic powder and soy sauce on the bok choi and stir. Take it off the hob and put it on two plates. Take the tofu off the heat and toss the pieces on top of the bok choi. Add a drop of soy sauce if you fancy a more salty taste and sprinkle lots of sesame seeds.
Did you ever made Bok Choi with tofu?