I have been making this dish for years ever since I woke up to Martha’s TV show one morning, and she was making this dish. From the ingredients alone, I knew it was going to be a staple in my repertoire of dishes. Whenever I go to an Asian supermarket and I chance upon very fresh bok choy on the shelves, I know I have to also buy extra-firm tofu. This dish is not only delicious, it is also nutritious.
Serves 2 to 4
- 3 tablespoons soy sauce
- 2 tablespoons rice-wine vinegar
- 2 tablespoons peeled, finely chopped ginger
- 2 tablespoons sugar
- 2 teaspoons toasted sesame oil
- 1 pound baby bok choy, halved lengthwise
- 2 tablespoons vegetable oil
- 1 pound extra-firm tofu, sliced crosswise 1/4 inch thick
- Coarse salt and freshly ground pepper
- Coarsely chopped cilantro, for serving
- Scallions, thinly sliced , for serving
- 1 serrano pepper, thinly sliced crosswise, for serving
- Steamed white rice, for serving
- Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
- Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
- Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
- Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.