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?

Do you know when you boil the milk and a thin film forms on the surface? Here, the same thing happens even with the boiling of soy milk. Tofu skin is nothing but this superficial film, which is then preserved in different ways: fresh, dehydrated, in knots or in large sheets to make rolls. It is a very rich part in protein and flavor! I use it both fresh (when I find it) and dehydrated. In this case, just leave the pieces to soak in water for a few hours, boil for a couple of minutes, and our tofu skin is ready for use.

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
  • salt
  • 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.

Combine the wok with two tablespoons of water and the tofu skin cut into pieces. Do not mix, otherwise the tofu will stick to the walls of the wok. Just close the lid and cook for a couple of minutes. At this point, lift the lid, add the teaspoon of starch dissolved in a little water and mix gently. Serve immediately.


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