Tuesday, January 22, 2013

Tofu to Be True.

I've learned that bok choy is not so easy to wash.  But this recipe is delicious, if a bit time consuming.  Try it out for an to-go lunch! Btw, I apologize for the state of my blog.  I'm working on changing up the layout.
Veggie and Tofu Stir-Fry
14 oz package water-packed extra firm tofu
1 TBSP canola oil, divided
1/4 tsp black pepper
3 1/2 tsp cornstarch, divided
3 garlic cloves, sliced
1 TBSP julienne-cut ginger
4 small baby bok choy, quartered lengthwise
2 large carrots, peeled and julienne-cut
1 cup snow peas, trimmed
2 TBSP dry sherry or Shaoxing (Chinese rice wine)
1/4 cup vegetable broth
2 TBSP soy sauce
1 TBSP hoisin sauce
1 tsp dark sesame oil

Cut tofu lengthwise into 4 equal pieces and cut each crosswise in 1/2 inch squares. Place tofu on several layers of paper towels, cover with additional paper towels.  Let stand 30 minutes, pressing down occasionally. 

My crazy method for pressing the tofu.

Heat large wok or skillet over high heat.  Add 1 1/2 tsp canola oil; swirl to coat.  Toss tofu, pepper and 2 tsp cornstarch in bowl.  Add to pan; stir-fry 8 minutes, browning on all sides.  Remove tofu with slotted spoon and place in bowl.  Stir-fry garlic and ginger 1 minutes and add to tofu.

Add remaining 1 1/2 tsp canola oil to pan; swirl to coat.  Add bok choy; stir-fry 3 minutes.   Add carrots for 2 minutes and snow peas for 1 minute.  Add Shaoxing; cook 30 seconds, stirring constantly.  Stir in tofu mixture.

Whisk 1 1/2 tsp cornstarch, broth and remaining ingredients in small bowl.  Add to pan; cook until slightly thickened.

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