- Serves 2
This is a simple recipe that can be used as a side dish to a main meal, or a vegetarian entree--even if you don't think you'll like dofu (Chinese translation for Japanese word 'tofu'), you'll love the flavor of this! If you're trying to introduce a loved one to tofu this is a good starting point! Don't cook the bok choy too long,--it's much better with some 'crunch' left in it! The other photo comprises the dishes I served with this: Summer Crab Soup (the recipe included in my Recipes here) and pork jiaozi (frozen dumplings pan-fried/steamed in a little sesame seed oil). —BeijingRose
BokChoy (aka YuCai)
cloves garlic, sliced thin
sesame seed oil
large chicken bouillon cube, crumbled
Lite Soy Sauce
firm dofu, sliced as shown
PAM spray oil
toasted sesame seeds
- Wash the bokchoy and cut into chunks, using all the white and the green, then drain. Heat your wok then pour in the 1 TBSP sesame seed oil and spray with PAM, then use a spatula to mix the two oils.
- Mix the oyster sauce and soy sauce well in a separate bowl and set aside. Crumble the bouillon into about 1/4 cup warm water and microwave for 2 minutes, then remove from the microwave and stir well.
- Lay the dofu pieces in the pan and as the first side is frying, pour a little of the sauce over the top of the pieces--fry until bottom is golden, then flip the pieces in the pan and pour on a little more of the sauce--this should take about 5 minutes altogether. Remove the dofu slices and put on a warm plate in the oven (heated to about 200 degrees).
- Spray the pan with PAM, then pour in the other TBSP of sesame seed oil, mix with spatula then toss in the sliced garlic and stir-fry on medium heat until golden. Throw in the bokchoy, stir well, and add bouillon and put the lid on the pan, steaming until the greens are lightly cooked but still firm and crisp, maybe 4-6 minutes.
- Give the greens one more stir to coat in the sauce. Remove the bokchoy and place on a plate, then top with the fried dofu and sprinkle with toasted sesame seeds.