4
servings15
minutes5
minutes251
kcal1 (14oz) package of extra-firm, drained and patted dry
1 tablespoon doubanjiang or chile oil
2 garlic cloves, peeled and finely chopped (about 1 tablespoon)
4 scallions, trimmed, white and green parts separated and cut into 1 inch pieces
1 (1 inch) piece of ginger, peeled and finely CHOPPED (about 1 tablespoon)
1 Bell Pepper (any color), stem and membrane removed, cut into 1 inch pieces
2 teaspoons Shaoxing wine (this is optional)
4 Baby Bok Choy, trimmed and halved through stem
2 tablespoons soy sauce
1 teaspoon Cornstarch
1/2 teaspoon granulated sugar
Cut the tofu into three ¼-inch thick slices, then halve each slice to make approximately 12 squares.
Heat a large, deep-sided, non-stick or well-seasoned 12-inch skillet over medium-high heat. When hot, add 1 tablespoon of oil and swirl to coat the base. Arrange the tofu squares in a single layer, season each piece lightly with salt and pepper, and fry for 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes, adding a bit more oil if needed. Once both sides are golden, transfer the tofu to a plate and set aside.
In a bowl, whisk together the soy sauce, vegetarian stir-fry or oyster sauce, cornstarch, sugar, and ⅓ cup of water until smooth. This will form a rich, flavorful sauce for the tofu and vegetables.
In the same skillet over medium heat, add the chili oil, garlic, ginger, and white parts of the scallions. Toss for 1-2 minutes, until the scallions soften and everything is fragrant. If the pan starts to look dry, add a little extra oil as needed.
We believe in great food that is common food. There a so many great foods made well by people that are not so well off, it’s a shame to miss out of these favorites