Stir Fried Bok Choy and Tofu

adapted from Melissa Clark, in Bon Appétit, December 2010.

Stir Fried Bok Choy with Tofu

This month’s issue of Bon Appétit has a lovely little collection of recipes that feature greens. Since my latest box from Full Circle Farms’ subscription program (LINK) contained several heads of beautiful baby bok choy, I was happy to see a recipe for “Stir-Fried Bok Choy and Mizuna with Tofu”.


I had most of the ingredients kicking around my fridge and pantry, but I was missing mizuna and green onions. Oh, well.


What I had on hand, ready to go!

I also deviated from the recipe in another way. The directions call for briefly browning the tofu for a couple minutes on each side, then transferring to a sheet of foil to brush both sides with a mixture of soy sauce, sesame oil, and rice vinegar.

Since I’m way too lazy to fiddle around with a pastry brush and unnecessary sheets of foil, I used a technique that Jack Bishop features in his A Year in a Vegetarian Kitchen cookbook. I browned the tofu for 7 minutes on the first side, 5 minutes on the second, and then dumped the soy sauce mixture on top to glaze. The tofu came out crisp, browned, and nicely seasoned.

With steamed brown jasmine rice and an orange for dessert, it was a quick and satisfying meal!