My F&W
quick save (...)
Stir-Fried Tofu with Bok Choy
© Frances Janisch

Stir-Fried Tofu with Bok Choy

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • HEALTHY

This dish, adapted from Harumi Kurihara's Harumi's Japanese Cooking, is topped with a sprinkling of umami-packed bouillon.

  1. 3/4 pound firm tofu, drained
  2. 2 tablespoons sesame seeds
  3. 1 tablespoon Asian sesame oil
  4. 1 tablespoon vegetable oil
  5. 1 head of bok choy (about 3/4 pound), leaves and stalks sliced crosswise 1 inch thick
  6. 4 cups bean sprouts (9 ounces)
  7. 1 teaspoon crushed or grated chicken bouillon cube
  8. Salt and freshly ground pepper
  1. Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
  2. In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.
  3. In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with the sesame seeds.

Suggested Pairing

This dish's delicate flavors pair nicely with a nuanced sake, such as Chikurin's floral, peachy Karoyaka Junmai Ginjo.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.