15-Minute Tofu & Bok Choy Stir-Fry over Day-Old Rice

Prep time: 5 minutes · Cook time: 10 minutes · Serves: 4

Ingredients

• 1 lb bok choy, washed and chopped

• Garlic, minced

• ½ cup water + 1 tsp chicken bouillon

• 1 tbsp oil (sesame or avocado)

• 1 block firm tofu, cut into squares

• 1 large onion, sliced

• 2 tbsp soy sauce, divided

• 2 tbsp oyster sauce

• 2 tbsp hoisin sauce

• 1 tsp grated ginger (or ginger powder)

• Day-old white rice or noodles, to serve

Instructions

1. Steam the bok choy. Sauté the bok choy with a bit of garlic in a pan for 2 minutes. Add the ½ cup of water with the chicken bouillon, cover, and let it steam until just tender.

2. Sear the tofu. In another large pan, heat the oil and pan-sear the tofu squares for 2 minutes. Add the sliced onion and sauté for 3 minutes on high, then add 1 tbsp of the soy sauce to begin the caramelization.

3. Build the sauce. Add the oyster sauce, hoisin sauce, the remaining 1 tbsp soy sauce, and the ginger. Stir to coat.

4. Bring it together. With a spider strainer, transfer the bok choy into the tofu stir-fry. Add a bit of the liquid it cooked in (about ⅓ cup) to thin out the sauce.

5. Simmer and serve. Simmer for 2 minutes, or until the sauce is silky. Serve immediately over day-old white rice or noodles. And top with Cilantro or green onions.

From my kitchen to the world — three cultures, one kitchen. 🌎