Bok Choy and Tofu

Bok Choy and Tofu

One of the followers here on this blog and my friend Reefath once suggested do some Tofu recipes (quick ones). So this one is for you Reefath and since there is a lot of Tofu still left, some more will follow!

Ingredients

Bok Choy (Chinese cabbage) – one bunch

Diced tofu – 1 cup

Any salad dressing – 4 tsp

White Sesame seeds – 1 tsp

Red chili sauce – 1 tsp

Soya sauce – 2 tsp

Oil – half tsp

Salt and pepper

Separate the green leafy portion of the Bok Choy and wash it thoroughly. Chop them roughly and in a bowl combine the Bok Choy greens, diced Tofu and the salad dressing. Mix well and refrigerate covered for 2 hours.

Heat oil in a skillet and add sesame seeds. Once they come to a splutter add the Bok Choy and Tofu and the remaining sauces. Add salt and pepper to taste and cook on high flame for 2 more minutes. Turn the heat off and serve immediately as it is important to maintain the slightly crunchy texture of the Bok Choy.

Serving suggestions

·         Steamed rice

Tips

·         If you do not have salad dressing, mix finely chopped garlic and 2 tsp vinegar instead.

  Interesting fact

·         Bok Choy is the main ingredient for making “Kimchi”.

·         The traditional Chinese method of cooking suggests Bok Choy must be combined with ginger or chili pepper in any recipe for health benefits.