MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soy-Braised Tofu w/Bok Choy
Categories: Vegetables, Chilies
Yield: 4 servings

MMMMM----------------------------TOFU---------------------------------
14 oz Package extra-firm tofu;
- drained, patted dry
Neutral oil
Salt & black pepper
1 tb Doubanjiang or chile oil
2 cl Garlic; peeled, fine
- chopped
1 (1") piece ginger; peeled,
- fine chopped
4 Scallions; trimmed, white &
- green separated, cut in 1"
- pieces
1 Bell pepper (any color);
- stemmed, cored, in 1"
- pieces
2 ts Shaoxing wine (opt)
4 Baby bok choy; trimmed,
- halved through the stem
Cooked rice or noodles; to
- serve

MMMMM---------------------------SAUCE--------------------------------
2 tb Soy sauce
1 tb Vegetarian stir-fry sauce or
- oyster sauce
1 ts Cornstarch
1/2 ts Granulated sugar

Cut tofu across into 3/4" thick slices, then cut each
slice in half so you have roughly 12 squares.

Heat a large (12"), 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 ? cup of water. Whisk until smooth.

In the same skillet over medium heat, add the
doubanjiang or chile oil (if yourCOre 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.

By: Hetty Lui McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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