Garlicky Bok Choy and tofuPosted on May 16, 2011 | 8 comments
I’ve been missing leafy green vegetables here. I haven’t been able to find kale, and while beets are ubiquitous beet greens are elusive. When I noticed bok choy at the market I snatched it right up. A member of the cabbage family, bok choy is a powerhouse of vitamins. It is low in fat, calories, and carbs and high in antioxidants, vitamins A and C, beta-carotene, calcium and dietary fiber. There’s also some potassium and B6 in there. Plus I happen to think it tastes great. I prepared it in a super simple, garlicky stir fry with tofu and served it with steamed Jasmine rice for a complete meal.
Yield: 2 servings
1 tablespoon sesame oil
1 tablespoon mirin
3 cloves garlic, chopped
1 block tofu, sliced and patted dry
1 head bok choy, chopped
1/2 cup vegetable broth
Salt and pepper
Heat a little olive oil in a large wok or saute pan and add the sesame oil, mirin, and garlic. Saute for a few minutes until garlic is fragrant and softened but not burnt. Add the tofu and cook, stirring occasionally, until lightly browned. Add the bok choy and saute 1 minute. Stir in the broth and simmer for 5 minutes, or until bok choy is tender and liquid is mostly absorbed. Season with salt and pepper and serve with rice.