STIR-FRIED BOK CHOY AND DAIKON WITH CRISP TOFU
Steps:
- 1. Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems. 2. Put 2 tablespoons of the oil in a large skillet over medium heat. When itâs hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain. 3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When itâs hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes. 4. Add the bok choy leaves and about 1â2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.
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Al Mamun Gaming
[email protected]I've made this stir-fry several times and it's always a hit. It's a great way to use up leftover tofu and vegetables.
Christopher Jurina
[email protected]This recipe is a keeper! The tofu was crispy and the vegetables were tender. The sauce was flavorful and not too spicy.
Aaron Locke
[email protected]This stir-fry was easy to make and very flavorful. I especially liked the crispy tofu.
Basit Ali najafi Najafi
[email protected]This was my first time making stir-fried bok choy and daikon, and it turned out great! The tofu was crispy and the vegetables were tender. I'll definitely be making this again.
Hambari Hussein
[email protected]I made this stir-fry for a party and it was a huge hit! Everyone loved the crispy tofu and the flavorful sauce. I'll definitely be making this again.
Sajid Muhammad
[email protected]This stir-fry was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili sauce.
Kayla Santos
[email protected]I'm a big fan of stir-fries, and this one is one of my favorites. The tofu is always crispy, the vegetables are tender, and the sauce is flavorful. I highly recommend this recipe!
Akhtar sherani
[email protected]This recipe was a lifesaver! I had some bok choy and daikon that I needed to use up, and this was the perfect way to do it. The stir-fry was delicious and easy to make.
Lila Cute
[email protected]I followed the recipe exactly, but my tofu didn't come out crispy at all. I'm not sure what I did wrong.
Firoj Mahmud FM (Mostofa mahmud)
[email protected]This stir-fry was just okay. The tofu was a bit too crispy for my taste, and the vegetables were a bit bland. I think I would have liked it better with a different sauce.
Maruf Dihan
[email protected]This was a quick and easy weeknight meal that was also really delicious. I loved the combination of crispy tofu, tender vegetables, and flavorful sauce. I will definitely be making this again!
Themba Xulu
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind! The tofu was so crispy and flavorful, and it paired perfectly with the tender bok choy and daikon. I'll definitely be making this again.
Sheeren Jaan
[email protected]This stir-fry was a hit with my family! The tofu was crispy and flavorful, and the bok choy and daikon were cooked perfectly. I added a bit of extra ginger and garlic, and it really took the dish to the next level. Will definitely be making this agai