Tofu Hoisin With Bok Choy Recipes

TOFU WITH BOK CHOY

Steps:

• Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
• Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
• Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
• Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.

STIR-FRIED BOK CHOY WITH TOFU

Steps:

• Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
• Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
• Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.

HOISIN GLAZED BOK CHOY

Steps:

• - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
• - In a wok, heat oil and fry the garlic and ginger
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the bokchoy and the mixture and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute.

TOFU HOISIN WITH BOK CHOY

Steps:

• Slice tofu, then press. See Anne Sainz notes above for more detailed instructions.
• While tofu is being pressed, chop bok choy and set aside. If you haven't worked with bok choy before, see Anne Sainz notes above.
• Prepare ginger, carrots, onion and mushrooms. Combine and set aside.
• For sauce, combine hoisin sauce, orange juice and soy sauce and set aside.
• Cut pressed tofu into 1/2 inch cubes.
• Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add cubed tofu. Saute with medium high heat until golden brown, stirring frequently. Remove from pan and set aside.
• Add ginger, carrots, onion and mushrooms to pan. Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking. Continue cooking until carrots just begin to soften.
• Add bok choy and sauté until bok choy begins to wilt, 1 to 2 minutes.
• Add tofu, sauce mixture and almonds. Cook a minute or two longer until heated through, stirring frequently.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

SOY-BRAISED TOFU WITH BOK CHOY

Steps:

• Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
• Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon 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, cornstarch and sugar with ⅓ 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 teaspoon 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.

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Steps:

• In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
• Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
• Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.