Rating: 2.73 stars
22 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 1
  • 22 Ratings

Made from soybeans and also known as bean curd, tofu is a popular East Asian food that's low calorie, cholesterol-free, and protein rich. Available in a variety of textures, from custardlike to firm, it has a mild taste on its own, but acts like a sponge for the flavors of the foods with which it is cooked. In this recipe, tofu is combined with steamed Chinese white cabbage, also known as bok choy.

Martha Stewart Living Television, Martha Stewart Living Television, Episode 9311

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.

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  • 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.

Cook's Notes

Because tofu is highly perishable, make sure to keep in the refrigerator, covered in water.

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Reviews

22 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 1