Tofu with Baby Bok Choy (豆腐小棠菜)
豆腐小棠菜, or Tofu with Baby Bok Choy, is a simple, healthy, and flavorful Chinese dish. This dish combines the soft and smooth texture of tofu with the crisp, refreshing crunch of baby bok choy, all coated in a savory sauce. It's a vegetarian-friendly dish that is both nourishing and satisfying. Here's how you can make it at home.
Ingredients
- 1 block of firm tofu cut into cubes
- 4-6 baby bok choy washed and cut in half
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce or a vegetarian oyster sauce alternative
- 1/2 cup vegetable broth or water
- 1 teaspoon cornstarch mixed with 2 tablespoons water cornstarch slurry
- Salt and pepper to taste
- Optional: Sesame seeds or chopped green onions for garnish
Instructions
Prepare the Tofu:
- Press the tofu to remove excess water. Cut into bite-sized cubes.
Fry the Tofu:
- Heat 1 tablespoon of oil in a pan over medium heat. Fry the tofu cubes until all sides are golden brown. Remove and set aside.
Cook Baby Bok Choy:
- In the same pan, heat another tablespoon of oil.
- Add minced garlic and ginger, and sauté until fragrant.
- Add the baby bok choy and stir-fry for about 2-3 minutes until the leaves wilt and the stems are tender-crisp.
Add Tofu and Sauces:
- Return the fried tofu to the pan with the baby bok choy.
- Add soy sauce, oyster sauce, and vegetable broth. Stir gently to combine.
Thicken the Sauce:
- Add the cornstarch slurry to the pan and stir well. Cook until the sauce thickens slightly.
Season:
- Taste and adjust seasoning with salt and pepper as needed.
Garnish and Serve:
- Garnish with sesame seeds or chopped green onions if desired.
- Serve hot with steamed rice or noodles.
