PAN STEAMED TOFU AND BOK CHOY
This is a very healthy and simple dish that can be made with just a frying pan/skillet with a cover. It really does not matter how much bok choy you use. Measurements should NOT be carefully observed because it really depends on preference. This dish can be served with noodles or rice, depending on what you like. If you're on a low-carb diet, this could serve 2 people. If this is going to be your main dish and you're not having any carbs, try adding some sliced mushrooms with the tofu. This will add some moisture to the pan for steaming too. For the bok choy, I like the baby bok choy because there's no chopping necessary. Larger ones need to be chopped into one-inch pieces. This recipe works with silken soft tofu too but it is more difficult to handle. Sesame oil is optional because it's not a common thing for people to have in their kitchens.
Provided by Oparu
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Turn on the burner to low-medium heat.
- When it's hot, pour in the oil(s) and garlic.
- Add the sliced tofu to the pan and drizzle soy sauce over the tofu. The amount really depends on how salty you like your food. Start with 2 Tablespoons and add more later if it's too bland.
- Cover the pan immediately. If the soy sauce evaporates, add some water and cover the pan again. There should be enough water from the tofu to create steam.
- After a minute or two, flip the tofu slices and put all of the bok choy in the pan. Cover again.
- After about 3 minutes, use chopsticks (or a big spoon) to stir the bok choy so that it picks up some soy sauce.
- Cover pan and cook for a few more minutes.
- The dish is ready when the bok choy is wilted.
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Dipika Chhetri
[email protected]I would not recommend this recipe to anyone.
Dameian Clinton
[email protected]This recipe was a waste of time and ingredients.
selim hassen
[email protected]The sauce was a little too salty for my taste.
Velma Berry
[email protected]The tofu was a little too firm for my taste.
Lisa Hunter
[email protected]I'm not a big fan of bok choy, but I still enjoyed this dish.
Cynthia Burgess
[email protected]This dish is a great way to use up leftover tofu.
fulchan ali
[email protected]I'm always looking for new ways to cook tofu, and this recipe is a great addition to my repertoire.
Farhiyo Hersi
[email protected]I made this dish for my vegan friend, and she loved it.
Josephine sunshine
[email protected]This recipe is easy to follow and doesn't take a lot of time to make.
Md sumon Sa
[email protected]The sauce is the star of this dish.
Mark Britone (Momas boy)
[email protected]I've never had bok choy before, but I really enjoyed it in this dish.
Ahad Jani
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
Naivasha Irene
[email protected]This dish is a great source of protein and vegetables.
Madinasaudi Saudi
[email protected]I'm not a big fan of tofu, but I really enjoyed this dish. The sauce was so good that I didn't even notice the tofu.
Vibey
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Nobuhle Sibanyoni
[email protected]I love the combination of flavors in this dish. The sweetness of the bok choy pairs perfectly with the savory tofu and tangy sauce.
Monique Van heerden
[email protected]The pan-steaming method is a great way to cook tofu. It gives it a nice crispy texture on the outside and keeps it tender on the inside.
Shawn Hollva
[email protected]I've made this dish several times now, and it's always a crowd-pleaser.
Rebekah Miller
[email protected]This recipe was a hit with my family! The tofu and bok choy were cooked perfectly, and the sauce was flavorful and delicious. I will definitely be making this again.