STIR-FRIED BOK CHOY AND DAIKON WITH CRISP TOFU
Steps:
- 1. Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems. 2. Put 2 tablespoons of the oil in a large skillet over medium heat. When itâs hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain. 3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When itâs hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes. 4. Add the bok choy leaves and about 1â2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.
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Pirinc Shakil
p-shakil91@gmail.comThis dish was a bit too spicy for my taste, but I still enjoyed it. I think it would be great for people who like spicy food.
Katalyna Escobedo
k_escobedo96@hotmail.comI'm always looking for new ways to cook tofu and this recipe was a great find. The tofu was crispy and flavorful, and the sauce was delicious.
Odwa Odz
odz@hotmail.comThis dish was a great way to get my kids to eat their vegetables. They loved the crispy tofu and the flavorful sauce.
amar alotv
a@gmail.comI'm a big fan of tofu and this recipe was a great way to use it. The tofu was crispy and flavorful.
Jovan Kirya
kirya-j@aol.comThis dish was very easy to make and it turned out great! I loved the combination of flavors.
BIG BEAR AJ
big@hotmail.frI found this recipe to be a bit too oily. I think it would be better with less oil.
Makula
makula30@gmail.comThe tofu was too crispy for my liking. I would have preferred it to be a bit softer.
Mr. Games
games_m80@yahoo.comThis dish was a bit bland for my taste. I think it could have used more seasoning.
Ujjwal Shah
s@yahoo.comI'm a big fan of bok choy and daikon, so I was excited to try this recipe. It didn't disappoint! The vegetables were cooked perfectly and the tofu was crispy and flavorful. I will definitely be making this dish again.
Rahul Balami
balami@aol.comI'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This stir-fried bok choy and daikon with crisp tofu was a great option. It was packed with flavor and the tofu was a great source of protein.
Vikesh Pershad
v-pershad@hotmail.comThis recipe is a great way to use up leftover bok choy and daikon. I had some in my fridge that was starting to wilt, and this dish was the perfect way to use them up. It was quick and easy to make, and the end result was delicious.
Usha Paudel
paudel.usha12@hotmail.co.ukI followed the recipe exactly and it turned out great! The bok choy and daikon were perfectly cooked and the tofu was crispy and flavorful. I served it over rice and it was a hit with my family.
Bryan Reed
reed-bryan@gmail.comThis dish was easy to make and packed with flavor. I loved the combination of bok choy, daikon, and tofu. The sauce was also delicious and really brought the dish together.
Mayar Buhajar
bm26@yahoo.comI'm not usually a fan of tofu, but this recipe changed my mind! The tofu was crispy and flavorful, and it paired perfectly with the bok choy and daikon. I'll definitely be making this dish again.
Tiasha Pillay
pillay_tiasha@aol.comThis stir-fried bok choy and daikon with crisp tofu was an absolute delight! The flavors were perfectly balanced, with the bok choy and daikon providing a refreshing crunch and the tofu adding a satisfying savory touch. I especially loved the crispy