I always wonder what you guys must think when you see me post another tofu recipe? I expect most would just scroll down or navigate elsewhere and in a way i can understand, hehe, i used to be the same way. But lately, tofu’s just doing something for me. Discovering how it’s best used, what it goes with, how to cook it etc.
I chose this recipe on the weekend, it was the last of 3 meals i had picked out to start the week. At times i was like, ‘ahh, i’ll do something else’, but i’ve learnt to stick with the choices you made because in most instances they’ve been pretty amazing. This dish may sound a bit ‘boring’, but believe me it will surprise you, i know it did me 🙂
Stir fried tofu with bean sprouts and pak choy.
Have you ever removed the roots from a whole bag of bean sprouts? I doubt many will say they have, but now i can. Recipe recommended that you remove the roots. When i first tipped the bag out on to the board i’m like, ‘you’ve got to be kidding me’. Anyway, they won’t remove themselves so i got stuck into it. Took about 15 minutes, but i can understand why you’d want them removed, all those stringy bits in your stir fry, how ugly! 🙂
300g firm tofu. I used medium and worked fine.
250g bean sprouts.
100g pak choy.
1 tbs sesame oil.
1 tbs sunflower or vegetable oil.
2 tsp granulated chicken stock.
Salt and pepper.
Coarsely ground white sesame seeds to serve.
Drain the tofu and then wrap it in kitchen towel to remove excess water. Replace the towel 15 minutes later and then rest for another 15 minutes.
Cut the pak choy between the stem and the leaf, slice the stem length ways into about 2 cm strips. Chop leaves horizontally into pieces. They will wilt a bit during cooking so don’t cut them too small.
Heat the sesame oil in a large frying pan. Break up the tofu by hand and fry for about 5 minutes on medium-high heat, tossing the tofu to coat in sesame oil. Try to toss it, that way you won’t mash it up by using utensils. When it’s really sizzling remove from pan and into a dish.
Add the sunflower oil to the frying pan and heat, add the pak choy and then the bean sprouts. Return tofu to the pan, mix gently with the vegetables and season with the chicken stock powder and salt and pepper.
Cook for a few more minutes tossing to coat and let stock powder dissolve into the cooking juices. Once pak choy is bright green and crunchy, remove and serve with a sprinkling of sesame seeds.
When i tried the pak choy to see if it was cooked the taste really surprised me, the slight hint of sesame oil with a salty undertone created by the chicken stock. Perfect crunch of the pak choy and bean sprouts along side the silky soft tofu, finished off with nutty sesame sprinkles justified my faith in this dish.
The ingredients for this meal were cheap as chips so for like $10 you’ve got a tasty Japanese meal for 4.