Food, Wine, Rock & Roll

Part food blog, part jam session

As a returning college student, one of my more recent concerns is super healthy food that can be cooked quickly, makes a ton of food (left-overs are my friend), is super filling, and is really easy on the budget.  In the area in which I live, that means anything vegetarian.  In this quest for all the above mentioned foods, I have also discovered my new favorite vegetable: bok choy (Chinese cabbage), which is very inexpensive, incredibly healthy, and very flavorful and filling.

This recipe is similar to Bibimbap, in that is uses many of the same ingredients and has a very similar flavor profile.  I view it as a “stripped-down” version of bibimbap, though, & turn to it when I am really short on time.  Served over hot cooked rice, this dish never fails to please.

Ingredients

  • 1 tsp. cornstarch
  • 2 tbsp. soy sauce
  • 2 tsp. fresh ginger, minced
  • 2 tsp. sriracha (Thai chile sauce)
  • 2 cloves garlic, minced
  • 1 tsp. sesame oil
  • 3 tbs. sesame oil, divided
  • 1 14 oz. pkg, firm tofu, cubed
  • 1 lb. bok choy, roughly chopped (I prefer baby bok choy, also known as Shanghai bok choy)
  • 2 c. shittake mushrooms, sliced
  • Hot cooked rice

Preparation

Cut tofu into bite-sized cubes.  Place cubes on an absorbent towel and cover.  Allow tofu to sit at room temperature for 30 minutes.  The towel will absorb the excess liquid from the tofu, which will prevent it from falling apart while cooking.

Whisk together cornstarch and 1 tsp. of water in a small bowl.  Whisk in soy sauce, ginger, chile sauce, garlic, and 1 tsp. of sesame oil.  Set aside.

Heat 1 tbs. of sesame oil in a large skillet or wok over medium-high heat.  Stir-fry tofu until golden brown, about 7 minutes. Set aside in a large bowl and cover with a towel to keep warm.

Add 1 tbs. of sesame oil to heated skillet or wok.  Stir-fry bok choy until tender, about 4 minutes.  Add to large bowl, covering to keep warm.

Add remaining 1 tbs. of sesame oil to the pan.  Stir-fry mushrooms until tender, about 2 minutes.

Return tofu and bok choy to pan.  Stir in soy sauce mixture and stir-fry about 1 minute, until hot.

Serve with additional soy sauce and gojuchang paste over hot cooked rice.

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