Stir-Fried Bok Choy and Mizuna with Tofu


Stir-Fried Bok Choy and Mizuna with Tofu

  , , , , , ,

March 29, 2017

Stir-Fried Bok Choy and Mizuna with Tofu


3 1/2 tablespoons soy sauce, divided

4 teaspoons Asian sesame oil, divided

3 1/2 teaspoons unseasoned rice vinegar, divided

1 14- to 16-ounce container extra-firm tofu, drained

2 tablespoons peanut oil

4 green onions, chopped

1 tablespoon finely chopped peeled fresh ginger

2 garlic cloves(or 2 garlic scapes), finely chopped

4 baby bok choy (or 1 large), leaves separated

12 cups loosely packed mizuna (about 8 ounces)


1Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

2 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.

3 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.

4 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.