Tofu, bok choy, and caramelized shallots

November 1, 2009 at 6:53 pm (Chinese, Cruciferous rich, Dark leafy greens, Derek's faves, My brain, Tofu, unrated)


This is a quick Chinese-inspired dish I whipped up for lunch today.

  • 2 Tbs. soy sauce
  • 1 tsp. sugar
  • 3 cloves garlic, minced (about 1 Tbs.) [optional]
  • 1/2 tsp. chili flakes
  • 1 Tbs. olive oil
  • 1 pound medium firm tofu
  • 1 pound bok choy
  • 2 shallots
  • 1 inch piece fresh ginger , minced (about 1 tablespoon) [optional]
  1. In a small bowl, mix together the soy sauce, sugar, minced garlic cloves, and chili flakes.  Slice the tofu into long rectangles (about .75” x .75” x 2”).
  2. In a 12-inch non-stick skillet over high heat, heat the olive oil until a drop of water sizzles.  Add the tofu in a single layer.  Do not move the tofu once you’ve placed it down.
  3. While the tofu cooks, wash and cut up your bok choy.  Break the bok choy into individual leaves, and remove the green part from the white stems.  Chop the stems into bite-sized pieces, halving vertically any particular fat stems.  When the stems are all chopped, throw them into the pan, filling up any spaces not taken by the tofu, and letting the rest of the pieces rest on top of the tofu.
  4. When the tofu has browned on the first side, toss everything making sure that each tofu piece ends up on an unbrowned side.  While the second side browns, slice the bok choy leaves into fat ribbons, and slice the shallots into 1/4 inch pieces.  Add the shallots to the pan.  Toss again, getting a third side of each tofu rectangle down this time.
  5. When the third side of tofu is browned, throw in the bok choy leaves and the soy sauce mixture.  Stir fry for about 1 minute, until the leaves are wilted.  Eat immediately.

You could serve this over rice or another grain, but we just ate it plain.  It’s salty, but not over the top salty.  The bok choy stems and shallots get nicely caramelized, and the tofu ends up crisp on the outside and soft on the inside.  It’s a satisfying dish.

If you use the ginger, add it about 30 seconds before the soy sauce mixture.

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