Seared Baby Bok Choy with Tofu and Shiitakes-by Kathy Olson

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Title: Seared Baby Bok Choy With Tofu And Shiitakes

Categories: Side Dish

Yield: 2 Servings

 

1/2 lb Extra Firm Tofu

1/3 c Low Salt Vegetable Broth

1 1/2 T Jarred Jalapeno Slices

-Minced

2 t Asian Sesame Oil

1 t Granulated Sugar

3 T Canola Oil

1/2 lb Baby Bok Choy,Split In 1/2

-Lenghtwise About 2

1 t Kosher Salt

1 1/2 Ginger,Peeled And Thinly

-Sliced About 2 Tbs

2 ea Garlic,Thinly Sliced About

-1 Tbs

3 1/2 oz Stiitakes,Fresh And Stemmed

 

[Note: Taken from Fine Cooking Oct/Nov 07]

 

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice

crosswise into 1/2-inch-wide sticks (you should have fat, rectangular

sticks). Put the tofu on paper towels and set aside. In a small bowl,

mix the broth , jalapeno, sesame oil, and sugar.

 

Set a 12-inch skillet over medium-high heat until hot, about 1 minute.

Add 1 1/2 Tbs. of the canola oil and once it's shimmering hot, add the

bok choy, cut side down. Sprinkle with 1/2 tsp of the salt and cook,

without touching, until browned, about 2 minutes. Continue to cook,

tossing until the bok choy stems start to soften and wilt, about 2

minutes more. Transfer to a plate.

 

Add the remaining 1 1/2 Tbs. canola oil and the ginger to the skillet

and cook, stirring, until golden, about 1 minute. Add the garlic and

let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with

the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the

mushrooms brown and soften, about 3 minutes.

 

Return the bok choy to the pan, add the broth mixture, and cook,

tossing, until the sauce evenly coats the vegetables and the bok choy

is tender, about 2 minutes. Serve immediately.

 

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