Subj : NYT E-Z Dinner - 81
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soy-Braised Tofu w/Bok Choy
 Categories: Vegetables, Chilies
      Yield: 4 servings
 
MMMMM----------------------------TOFU---------------------------------
     14 oz Package extra-firm tofu;
           - drained, patted dry
           Neutral oil
           Salt & black pepper
      1 tb Doubanjiang or chile oil
      2 cl Garlic; peeled, fine
           - chopped
      1    (1") piece ginger; peeled,
           - fine chopped
      4    Scallions; trimmed, white &
           - green separated, cut in 1"
           - pieces
      1    Bell pepper (any color);
           - stemmed, cored, in 1"
           - pieces
      2 ts Shaoxing wine (opt)
      4    Baby bok choy; trimmed,
           - halved through the stem
           Cooked rice or noodles; to
           - serve

MMMMM---------------------------SAUCE--------------------------------
      2 tb Soy sauce
      1 tb Vegetarian stir-fry sauce or
           - oyster sauce
      1 ts Cornstarch
    1/2 ts Granulated sugar
 
  Cut tofu across into 3/4" thick slices, then cut each
  slice in half so you have roughly 12 squares.
  
  Heat a large (12"), deep-sided nonstick or well-seasoned
  cast-iron skillet on medium-high. When hot, add 1
  tablespoon of oil and swirl to coat the base. Place the
  tofu in a single layer, season each piece with a little
  salt and black pepper, and fry for 3 to 4 minutes until
  golden and crispy. Flip and cook on the other side for 3
  to 4 minutes more, adding more oil if needed. Remove
  tofu from the skillet and set aside on a plate.
  
  MAKE THE SAUCE: Combine the soy sauce, vegetarian
  stir-fry sauce or oyster sauce, cornstarch and sugar
  with ? cup of water. Whisk until smooth.
  
  In the same skillet over medium heat, add the
  doubanjiang or chile oil (if yourCOre using doubanjiang,
  add about 1 teaspoon of neutral oil) and stir for 15
  seconds. Add the garlic, ginger and white parts of the
  scallion, and toss for 1 to 2 minutes, until the
  scallions are softened and everything is fragrant. If
  the pan starts to look dry, add a drop of oil.
  
  Add the bell pepper and Shaoxing wine, if using, and
  stir-fry for 2 to 3 minutes until slightly softened.
  Pour in the seasoning sauce and let it sizzle for 30
  seconds, stirring once or twice.
  
  Add the baby bok choy, tofu and green parts of the
  scallion, toss gently to coat the tofu. Let it simmer on
  low heat for 1 to 2 minutes until the sauce thickens,
  the baby bok choy is wilted but still green and
  crisp-tender, and the tofu has absorbed some of the
  sauce. Serve with rice or noodles.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I never cared much for fish-it floats in the belly as much as in the pond.
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