As I have already told here, living in China I have rediscovered tofu and I am tasting it in all its forms. And in today’s dish we have the unfailing bok choy with tofu skin. What is it?
Today’s recipe is quick and simple, perfect as a rich side dish or – by adding a little rice – a single dish. The bok choy is now easily found also in Italy, there are indeed many varieties, feel free to use the preferred one. The only ingredient that could be difficult to find is just the fresh tofu skin, although in oriental food stores you should find it, at least dehydrated. In any case you can replace it with normal solid tofu, even if less tasty: cut it into slices and add it to the rest as indicated in the recipe.
Bok choy with tofu skin
Ingredients for 3/4 serves
- 400 g bok choy, green or white
- 1 teaspoon of fresh ground ginger
- 4 garlic clover, ground
- 200 g tofu skin
- 1/2 teaspoon sugar
- 2 teaspoons sesame oil
- 1 teaspoon corn starch
- 3 tablespoons sunflowers seeds oil
- white pepper, ground
Clean and wash the bok choy well. Heat the oil in a wok (or in a large pan) and when it is hot add the ginger. Fry for about half a minute and then add the garlic. After a few seconds turn up the heat and add the bok choy. Cook stirring often until the vegetables start to wither, then add the sugar, salt, sesame oil and white pepper to taste.