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June 13, 2012: Bok Choy and Tofu

June 13, 2012

It’s been a while since I have had bok choy and I wanted it today because it is super healthy, tasty, relatively inexpensive…but honestly I needed the rubber band that comes with it because it is the perfect size to keep my failing headphones on my head and I needed a backup.

Start with the broth: in a medium pan add 2C. H2O and add 4 (dried) shiitake mushroom to soak for 1/2 hour. Cut the mushrooms into quarters and soak for an additional 10 minutes. Bring to a boil and then reduce heat to a low-boil for about 1/2 hour to reduce stock in half. Add 1 Tblsp. mirin and 2 Tblsp. shoyu.

Wash the bok choy well and chop into pieces about 4″ X 1″ long. Place 1/2 block of firm tofu under a slant board in the sink with a weight on the top to drain H2O. Slice tofu into 1/2″ pieces. Dice 1 clove of garlic and 2″ fresh ginger.

In a wok, add the larger pieces of bok choy and tofu with 2 Tblsp. corn oil+1 of sesame oil and cook over medium-high heat. After about 2 minutes add the smaller pieces of bok choy, garlic and the ginger, stirring often. When tofu is browned at the edges and larger pieces of bok choy are softened somewhat, add broth. Serve and top with black sesame seeds.

I saved some money. Had a tasty and healthy meal, and got to stretch some AV equipment a little longer. This recipe is win, win, win!

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One comment

  1. I just feel so stupid reading your blog a few minutes before i go to bed… I get hungryjust watching the pictures 🙂



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