Stir-Fried Bok Choy With Tofu Cream Recipe
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 1 pound firm tofu, cubed
  • 1 tablespoon tahini
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ cup water
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons Shaoxing cooking wine
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 4 garlic cloves
  • 2 teaspoons ginger, finely grated
  • 1 long red chilli, finely chopped
  • 4 bok choy, quartered
  • 1 tablespoon toasted sesame seeds
Directions
  1. To make the tofu cream, place the tofu, tahini, sesame oil, garlic, salt, white pepper, and water into a food processor. Blend until smooth and creamy, and set aside.
  2. In a small bowl, combine the soy sauce, sesame oil, Shaoxing cooking wine, sugar, cornstarch, and water. Mix well.
  3. Place a large skillet over medium heat and add the vegetable oil.
  4. Add the garlic, ginger, chili, and bok choy to the skillet and fry for 2 minutes or until the bok choy begins to wilt.
  5. Cover the skillet with the lid and allow the bok choy to steam for 2 minutes.
  6. Remove the lid, pour in the soy sauce mixture, and toss to coat the bok choy. Remove the pan from heat and set aside.
  7. Dollop the tofu cream onto a large serving plate and smooth the top with a spoon.
  8. Top the tofu cream with the cooked bok choy and remaining soy sauce mixture.
  9. Garnish with sesame seeds before serving.