STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU
Provided by Melissa Clark
Categories Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Tofu Healthy Low Cholesterol Bok Choy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
- Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
- Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
- Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
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Sandy Ayala
[email protected]I love that this recipe uses simple, everyday ingredients.
Baker Jalil
[email protected]This stir-fry is a great way to get your daily dose of vegetables.
Kian Mason
[email protected]I'm so glad I tried this recipe!
MD masum Billah
[email protected]This recipe is a keeper!
Wero
[email protected]Yum!
IAMGAMER2. 0 SAVAGE-KING
[email protected]Will definitely make again!
Javid Patel
[email protected]5 stars!
nomey plays
[email protected]Overall, this stir-fry was a good experience. It was easy to make and the results were delicious. I would definitely recommend it to others.
Sibongile Msibi
[email protected]This stir-fry was a bit bland for my taste. I think I'll add some more garlic and ginger next time.
IGABE Comedian
[email protected]The sauce for this stir-fry was a bit too spicy for my taste. Next time, I'll use less chili pepper.
Omar Saad
[email protected]I added some extra vegetables to this stir-fry, such as carrots and bell peppers. It turned out great!
Milja Kekkonen
[email protected]This stir-fry was a great way to use up some leftover bok choy and mizuna. It was quick and easy to make, and the results were delicious.
Chenere Ramsey
[email protected]I'm not usually a fan of tofu, but I really enjoyed it in this dish. It was crispy on the outside and tender on the inside.
Ousseynou Ndiqye
[email protected]This stir-fry was a hit with my family! Even my picky kids loved it. The sauce was delicious and the vegetables were cooked perfectly.
Anajd Matrrapazi
[email protected]Loved the combination of bok choy and mizuna in this stir-fry. They added a nice crunch and freshness to the dish. The tofu was also cooked perfectly.
wassuplittlepie avilafamily
[email protected]Easy to follow recipe and the dish turned out great! The tofu was especially delicious, and the sauce was flavorful without being too heavy. Definitely a keeper!
Weam Birani
[email protected]This stir-fry was a delightful blend of flavors and textures. The bok choy and mizuna were tender and crisp, the tofu was soft and savory, and the sauce was a perfect balance of sweet, savory, and spicy. I'll definitely be making this again!