Monday, December 24, 2012

Oyster Sauce Tofu with Bok Choy

Funny story about this recipe.

SP does the grocery shopping. I put baby bok choy on the shopping list, specifying that I needed 4 of them. I checked the crisper drawer a few days later and discovered he'd purchased 4 bunches of baby bok choy, as in almost 2 POUNDS of baby bok choy. Ha! Thankfully it freezes well so we can enjoy it another time.

Oyster tofu

As soon as this recipe for Oyster Sauce Chicken with Bok Choy popped up in my Google Reader I knew I had to make it. I also knew I wanted to sub tofu for the chicken. It was a great sub - this was truly delicious and the tofu actually soaked up the flavors of the sauce. I think I'm going to change my cooking method from now on.

As it turns out, 4 baby bok choy and 4 shiitake mushrooms weren't nearly enough for our tastes. I used 2 bunches, or approximately 8-10 baby bok choy. The mushrooms all but disintegrated into the dish so I'm increasing the amount needed in the recipe below. The sauce was delicious - I'm glad I doubled the original recipe so there was enough of it. Yum!

I served this over rice noodles with some egg rolls on the side.

Oyster Sauce Tofu with Bok Choy
Modified from Blissfully Delicious

1 block tofu, pressed and drained
1 teaspoon salt
1 1/2 cups vegetable or chicken stock
2 tablespoons cornstarch
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 heaping teaspoon Sriracha
Freshly ground black pepper
1 tablespoon vegetable oil
1-inch piece fresh ginger, peeled and grated
2 tablespoons Shaohsing rice wine
10 fresh shiitake mushrooms, sliced
10 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
2 large scallions, thinly sliced

Cut the tofu into bite-size pieces. Bring a pot of water to a boil, add salt and tofu. Cook 5 minutes. Drain on a plate lined with paper towels.

In a smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce, Sriracha and black pepper. Mix well and set aside.

Heat a wok or non-stick skillet over high heat and, when the wok starts to smoke, add the oil. Add the tofu and ginger. Let settle for 1 minute, and then stir occasionally for 3 minutes. As the tofu starts to turn brown and crispy, add the rice wine and stir-fry for 30 seconds. Add the mushrooms and bok choy stalks and cook for 1 minute. Stir in the reserved sauce and bring to a boil, then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
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