MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Soy-Braised Tofu With Bok Choy
Categories: Vegetables, Chilies
     Yield: 4 servings

MMMMM----------------------------TOFU---------------------------------
    14 oz Pkg extra-firm tofu;
          - drained, patted dry
          Neutral oil
          Salt & black pepper
     1 tb Doubanjiang or chile oil
     2 cl Garlic; peeled, fine
          - chopped
     1    Ginger piece (1"); peeled,
          - fine chopped
     4    Scallions; trimmed, white &
          - green separated, cut in 1"
          - pieces
     1    Bell pepper (any color);
          - stemmed, cored, in 1"
          - pieces
     2 ts Shaoxing wine (optional)
     4    Baby bok choy; trimmed,
          - halved through the stem
          Cooked rice or noodles; to
          - serve

MMMMM---------------------------SAUCE--------------------------------
     2 tb Soy sauce
     1 tb Vegetarian stir-fry sauce or
          - oyster sauce
     1 ts Corn starch
   1/2 ts Granulated sugar

 Cut tofu across into 3/4" thick slices, then cut each slice in half
 so you have roughly 12 squares.

 Heat a large (12"), deep-sided nonstick or well-seasoned cast-iron
 skillet on medium-high. When hot, add 1 tb of oil and swirl to coat
 the base. Place the tofu in a single layer, season each piece with
 a little salt and black pepper, and fry for 3 to 4 minutes until
 golden and crispy. Flip and cook on the other side for 3 to 4
 minutes more, adding more oil if needed. Remove tofu from the
 skillet and set aside on a plate.

 Make The Sauce:

 Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce,
 corn starch, and sugar with 1/3 cup of water. Whisk until smooth.

 In the same skillet over medium heat, add the doubanjiang or chile
 oil (if you're using doubanjiang, add about 1 ts of neutral oil)
 and stir for 15 seconds. Add the garlic, ginger and white parts of
 the scallion, and toss for 1 to 2 minutes, until the scallions are
 softened and everything is fragrant. If the pan starts to look dry,
 add a drop of oil.

 Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2
 to 3 minutes until slightly softened. Pour in the seasoning sauce
 and let it sizzle for 30 seconds, stirring once or twice.

 Add the baby bok choy, tofu and green parts of the scallion, toss
 gently to coat the tofu. Let it simmer on low heat for 1 to 2
 minutes until the sauce thickens, the baby bok choy is wilted but
 still green and crisp-tender, and the tofu has absorbed some of the
 sauce. Serve with rice or noodles.

 Recipe by Hetty Lui McKinnon

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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