NOTE:
I originally wrote this post when we were living in Buenos Aires, but somehow I never took photos, so it’s been languishing in my drafts pile. Well, as part of my recent health kick, I’ve pulled this recipe back out and let me tell you, I’m so glad I did. It’s delicious — a great mixture of crunch and creaminess, tang and sweetness. And it’s healthy without being bland. It’s kinda jazzy. And while technically, the tofu is the main attraction here, it’s the bok choy that I’m really crazy about. It’s just so good. I really do love a nice substantial green.
Also, unlike my BsAs experience, I have more than one sauté pan here in NYC, so this dish is actually quite quick and easy (although it does dirty two pans, and you know how I hate that).
Anyway, I thought I’d keep the original post because I’m terribly sentimental and reading about Buenos Aires makes me a little weepy…in a good way, of course!
I love going to the Japanese and Chinese markets in Barrio Chino. That’s where I can usually find peanut butter (not an easy task), as well as all the standard Asian cooking necessities like sesame oil, sriracha sauce, curry paste and bok choy. Yes, I do love bok choy. It’s crisp, light and low in calories, but chock full of Vitamin A, Vitamin C and calcium. And that’s good because the kid is not much of a milk drinker (although he does chow on yogurt and cheese, I’d prefer he gets calcium from other sources rather than only dairy).
This is another great recipe from Real Simple. Some of my favorite recipes are from this magazine, which I used to read back in the day when I worked for Time Inc. I know they continue to have great stuff, but because I don’t read the magazine regularly (another trauma living abroad — no magazines!), I haven’t tried any of their new stuff. So if you have any favorite recipes from Real Simple, let me know.
NOTE: You can make this in one large sauté pan, which I do because I don’t have two large sauté pans, but it’s better to make it in two. If you use one, do the bok choy first and keep it in a covered dish while you cook the tofu.
GLAZED TOFU WITH BOK CHOY
1 14-ounce package firm tofu, drained and cut width-wise into 1/2-inch-thick slices
2 tablespoons safflower or canola oil
2 heads baby bok choy, rinsed well and sliced into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce/210 g can vegetable broth (or homemade if you have it)
1 1-inch piece fresh ginger, peeled and grated (it’s very easy to handle if you freeze the ginger)
2 teaspoons tamari (or fish sauce)
1/4 cup soy sauce
3 teaspoons brown sugar (regular sugar is an okay substitute)
2 teaspoons sesame oil
2 tablespoons cornstarch
Drain the tofu between several layers of paper towels (or a clean kitchen towel). Heat half the oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half, about 5 minutes or so.
While that’s cooking, combine the minced garlic, ginger, tamari soy sauces, brown sugar, and sesame oil in a small bowl. Heat the remaining oil in another skillet over high heat. Add the tofu and brown the slices, about 3 minutes per side. Pour the soy sauce mixture over the tofu and simmer uncovered and reduce the sauce down until it’s syrupy, about 4 minutes.
Stir the cornstarch into the reserved broth; add to the bok choy and cook for a few minutes to let the sauce thicken up.
Serve the bok choy and tofu in shallow bowls. It’s great as is, but if you like, add some brown rice for a little heft.
