SPICY STIR-FRIED TOFU WITH BOK CHOY OR BABY BROCCOLI
This is a really basic stir-fry that I found on nytimes.com "recipes for health". Simple flavors, few ingredients, healthy.... I like to serve this over quinoa but you could use rice or noodles with equal success. When browning the tofu, I add some extra chili paste and fresh ginger to the pan for flavor. After it's done and draining on paper towels, I sprinkle it with some kosher salt. The result is far from bland tofu! It's also good to keep some extra soy sauce and hot sauce on the table so that eaters can season to taste. Also, freezing tofu and then thawing it before you cut it up gives it a chewier firmer texture that I really enjoy.... Cheers to healthy eating!
Provided by JungleLove
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
- Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
- Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
- Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.
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Brenda Montgomery
[email protected]I highly recommend this recipe. It's a great way to try something new and different.
Raunakk Singh
[email protected]This is one of my favorite tofu recipes. It's easy to make and always turns out delicious.
Nawzhin Dl
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover tofu, and it's always a hit with my family.
Dimpho Ehrens
[email protected]This recipe is a great way to get your kids to eat tofu. My kids love it, and they always ask for seconds.
Varney “Varlee” Kamara
[email protected]I love this recipe! The tofu is always crispy and flavorful, and the bok choy is a great addition. I also like to add some baby broccoli, which adds a nice crunch.
Miguel Fuentes
[email protected]This recipe was easy to follow and the results were amazing. The tofu was crispy and flavorful, and the bok choy was cooked perfectly. I will definitely be making this again!
Chitral Bikers Club 90
[email protected]I'm not a big fan of tofu, but this recipe changed my mind. The tofu was crispy and flavorful, and the sauce was delicious. I will definitely be making this again.
Hafsa khan
[email protected]This recipe is a great way to use up leftover tofu. I had some in the fridge that I needed to use up, and this recipe was perfect. The tofu was crispy and flavorful, and the bok choy was a great addition.
abdullah rana
[email protected]I made this dish last night and it was a hit! My whole family loved it. The tofu was especially crispy and flavorful. I will definitely be making this again soon.
Francisca Amara
[email protected]This recipe was absolutely delicious! The tofu was crispy and flavorful, and the bok choy was cooked perfectly. I also added some baby broccoli, which added a nice crunch. I will definitely be making this again!