Easy Asian Food: Spicy Tofu with Bok Choy

So it’s been a week since I’ve checked in here, and I only just finished the pumpkin chili last night! I literally have not had to cook anything this entire week, which has been perfect because I’ve been busy being bludgeoned by schoolwork.

But after a week of eating chili for at least one meal a day, on Saturday night I was in the mood for something different, and this recipe for spicy tofu with bok choy called out to me. Simple, filling, healthy, and spicy. And in no way reminiscent of chili. The perfect combination.

Ingredients:

-1 tsp olive oil

-Minced garlic

-1 bunch scallions, chopped, with white and green parts separated

-2 bunches baby bok choy

-Ground ginger

-1 package firm tofu

Plenty of sriracha

-Soy sauce

Step 1: In a large saucepan (preferably a wok, if you have one), saute scallion whites and garlic in olive oil for 30 seconds-1 minute.

Step 2: Add scallion greens and bok choy and saute for 3-5 minutes, until bok choy is wilted. Sprinkle on some ginger, remove from pan, and set aside.

Step 3: Okay, important step here that lazy people like me would like to dismiss, but is actually really important: CLEAN YOUR PAN. Seriously. It takes five seconds. All you do is pour some cold water in the still-hot pan and it burns off all the grease, and that way you can avoid having charred bits of oil in your food. I mean, I actually think the burnt oil adds a nice grilled flavor…but it’s probably not good for your pan. Or your smoke detector. (you will see in the ensuing pictures that I did not wash the pan, and I guess you can judge for yourself whether or not you would eat this food).

Step 4: Cut your tofu into 8 triangles by making an X-shaped cut over the top, then turning the tofu on its side and cutting through the center. Using the back of a spoon, brush a generous amount of  sriracha on both sides of the tofu. Add more oil to the pan and sear for 3 minutes on each side, until the tofu turns a nice and crispy brown.

Step 5: Add the tofu to the bok choy and scallions, drizzle with soy sauce, and nom away.

Step 6: Waste 10 minutes of your life scrubbing burnt oil off the bottom of your pan. (I tried to warn you!)

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