Bok choy is also known as Chinese cabbage. This succulent cruciferous vegetable thrives during the winter months and is cheap and readily available at almost any market. I like the baby variety because it is easier to adjust the serving size and is simple to cook. If you can’t find baby bok choy you can subsitute regular bok choy and cut it up accordingly.
If you think you do not like tofu, my guess is that you just haven’t had it cooked like it is supposed to be and I urge you to give it another try. Most perceived taste aversions can be overcome with a little effort.
Tofu is not just for vegetarians. I have grown to like it so much that sometimes I get cravings for it. Strange, I know.
One of the wonders of tofu is that it absorbs flavors beautifully, particularly garlic. Moreover, adding garlic to soy sauce is one of the easiest ways to get everyone in the house out of their rooms sniffing the air and asking what heavenly dish you are creating. It smells amazing and tastes even better.
Baby Bok Choy and Tofu
Ingredients:
- 2-4 stalks baby bok choy
- tofu
- 1 clove of garlic, minced
- Dark soy sauce to taste
Carefully rinse baby bok choy and cut into quarters, longwise. Once it is cut check between the leaves to be sure no remaining dirt is hiding in the stem. If there is rinse again.
Cut tofu into bite-sized cubes. Heat olive oil in a pan and add bok choy cut sides down. Cook for several minutes, then make room for tofu on the bottom of the pan and add tofu. Cook 2 minutes then stir, making sure to cook both faces of the bok choy and tofu.
Once bok choy begins to wilt and become a little translucent, add garlic to the pan in a single layer. Leave for about 30 seconds, then splash soy sauce liberally into the pan. I like to use a good quality dark tamari soy sauce for this dish. Stir and continue to cook.
Allow soy sauce to reduce until it begins to form a glaze on the bok choy and tofu. Turn ingredients once or twice so all sides get coated. Add more soy sauce if necessary.
Remove from heat when bok choy reaches desired tenderness, about 8-10 minutes. Serve on a bed of brown rice.
