bok choi tofu stir fry

April 17, 2010

This is perhaps one of the quickest and easiest mid-week dinners for moms and dads on the run. We make this all the time because it’s so simple and so fast. I usually stick to the stated ingredients but I suppose you could substitute type of greens or type of mushrooms. You could also get fancy and other complimentary additions like red pepper or celery but, again, we make this when we’re on the run so tend to keep it simple.

2 tbps olive oil

9 oz. tofu, cubed

10 – 12 shitake mushrooms, sliced

2 garlic cloves, minced

1 tsp ginger, minced

2 tbsps soy sauce

1 tsp sugar

2 or 3 heads of bok choi, chopped

4 spring onions, chopped

bunch of cilantro, chopped

Heat olive oil in a heavy frying pan on medium-high heat. Add tofu and sauté until nicely browned. Add mushrooms and sauté until they begin to sweat. Add  garlic and cook until fragrant but don’t let it  brown too much. Add ginger, soy sauce, and sugar stirring until mixed and bubbling away.  Add bok choi, turn down the heat, and cook until it’s nicely wilted but still bright green. If, while cooking, the dish dries out too much, add some water or a little more soy sauce. A hit of lemon juice is also nice. At the very end, add spring onions. Garnish with chopped cilantro and serve over rice.