STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU
Provided by Melissa Clark
Categories Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Tofu Healthy Low Cholesterol Bok Choy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
- Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
- Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
- Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
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Ahmed Faruk
[email protected]I would try a different sauce next time.
Alphonce Philemon
[email protected]I would recommend using less oil and salt next time.
Razzaq Akram
[email protected]Overall, I thought this recipe was just okay.
Benedict Charles
[email protected]The sauce was a bit too salty for me.
Asif Mengal
[email protected]This stir-fry was a bit too oily for my taste.
Manju Saud
[email protected]I'll definitely be making this again!
Weller Henry
[email protected]Delicious and healthy!
Soya Khan
[email protected]This recipe was easy to follow and the stir-fry turned out great! The bok choy and mizuna were tender and flavorful, and the tofu added a nice touch of protein. I will definitely be making this again!
Misganaw
[email protected]This stir-fry was a bit bland for my taste. I think it needed more sauce or some other kind of flavoring. The tofu was also a bit dry. I might try adding some vegetables next time.
Rangit Sah
[email protected]I'm not a huge fan of bok choy, but I really enjoyed this recipe. The mizuna and tofu helped to balance out the flavor of the bok choy, and the sauce was delicious. I will definitely be making this again!
Livhu Mukwevho
[email protected]This stir-fry was a great way to use up some leftover tofu. I added some broccoli and carrots to the mix, and it turned out great! The sauce was flavorful and the vegetables were cooked perfectly.
MD Abdullah Ahad
[email protected]I loved the simplicity of this recipe. The few ingredients really let the flavors of the bok choy and mizuna shine through. I used firm tofu, which held up well in the stir-fry and added a nice chewy texture.
Wasi Khan
[email protected]Easy and quick to make, this stir-fry was a hit with my family. The bok choy and mizuna were tender and flavorful, and the tofu added a nice touch of protein. I will definitely be making this again!
Tommy howell
[email protected]This stir-fry was a delicious and healthy way to use up some bok choy and mizuna from my CSA. I added some extra garlic and ginger, and used a bit of low-sodium soy sauce instead of salt. The tofu was the perfect addition, adding a bit of protein and