This quick tofu and bok choy stir-fry uses two of my favorite shortcuts — a richly-flavored teriyaki marinade and ginger that comes out of a squeeze bottle or jar.
When it comes to ginger, I’ve all but given up on fresh — I find it so unpredictable! It’s either nice and juicy and grates easily, or else it’s a dry, stringy mess. I love that fresh-tasting pureed or minced ginger has become readily available — often found in the produce section of supermarkets. I love the flavor of ginger and now I can use it to my heart’s content without the fuss.
You’ll find teriyaki marinade in the Asian foods section of most any supermarket or natural foods store. Choose a brand with natural ingredients and without additives, of course. I like to err on the side of using less in the stir-fry, so that it doesn’t get watery, and then pass around extra sauce to finish individual servings.
There’s a lot less cutting to do than in a standard stir-fry — just the tofu, bok choy, and scallions. This meal is easily competed with a simple salad of your choice and hot cooked grains or noodles. Recipe adapted from Plant Power by Nava Atlas.
Serving Size: 1
Amount Per Serving:Calories: 302 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 846mg Carbohydrates: 19g Fiber: 9g Sugar: 9g Protein: 24g
More about bok choy
Bok choy is arguably one of the most widely available variety of Asian greens in the west. The term “bok choy” generally describes the larger kind, with the crisp white stalks and dark leaves. Baby bok choy is a smaller version, with stems and leaves of a fairly uniform, pale green hue. Either variety is a kind of two-fer: A crisp veggie and leafy greens in one neat package.
Most people who like greens or who have eaten in Chinese restaurants have likely come across this mild, likable vegetable. While we’re familiar with the two above described varieties, there are at least twenty in parts of the Asia where this kind of green is consumed with more frequency.
If you scour Asian markets, you might find a kind of bok choy that’s half again as small as the kind of baby bok choy commonly marketed in western supermarkets or natural foods markets. If you’re lucky enough to come across it, simply rinse it well and use it whole in stir-fries.
Either of the common varieties of bok choy are equally good raw in salads or very lightly cooked in stir-fries and Asian-style soups. When it comes to cooking, the less the better — the leaves wilt quickly and the stems are best when still crisp. So the watchword is quick — add last and don’t cook for more than a minute unless it’s in a braised preparation.
To prepare, they’re usually just stemmed (an inch or so needs to be trimmed off the bottom of the larger bok choy stalks) and sliced, leaves and all.
Photos (top and bottom) by Hannah Kaminsky