Ballistic Baby Bok Choy and Fried Tofu Recipe

Ballistic Baby Bok Choy and Fried Tofu Recipe

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45 juta s/d 2.5 milyar listing 2017
Ballistic Baby Bok Choy and Fried Tofu Recipe Ballistic Baby Bok Choy and Fried Tofu Recipe Because tofu soaks up so many flavors and seasonings, it is ideal to use in dishes that have a strong flavor base. If you have been eating tofu, consider yourself lucky—it is now touted as reducing some risks of cancer and lowering cholesterol levels. If it is used and cooked properly, even your most carnivorous friends can be persuaded to try it. Seduce them with this recipe. (Note: If you are using santaka or Thai chile, the heat scale will be considerable; if you are using New Mexican crushed red chile, the heat scale will be lower, unless you add more of the crushed chiles.)
Ballistic Baby Bok Choy and Fried Tofu Recipe

Ballistic Baby Bok Choy and Fried Tofu Recipe

Because tofu soaks up so many flavors and seasonings, it is ideal to use in dishes that have a strong flavor base. If you have been eating tofu, consider yourself lucky—it is now touted as reducing some risks of cancer and lowering cholesterol levels. If it is used and cooked properly, even your most carnivorous friends can be persuaded to try it. Seduce them with this recipe. (Note: If you are using santaka or Thai chile, the heat scale will be considerable; if you are using New Mexican crushed red chile, the heat scale will be lower, unless you add more of the crushed chiles.) Ingredients :
  • 16 ounces (454 g) firm tofu
  • 3 tablespoons (45 mL) Chile Oil (page 16; or substitute 3 tablespoons [45 mL] corn oil and 1 teaspoon [5 mL] crushed, dried santaka, Thai, or 2 tea- spoons [10 mL] New Mexican red chile [see Note])
  • 11/2 pounds (680 g) baby bok choy, washed and coarsely chopped
  • 4 cloves garlic, peeled and minced
  • 6 green onions, sliced
  • 1 red bell pepper, stem and seeds removed, julienned
  • 4 tablespoons (60 mL) water
  • 4 tablespoons (60 mL) soy sauce
  • 2 dried shiitake mushrooms, rehydrated and sliced
  • 3/4 cup (177 mL) coarsely chopped water chestnuts or jicama
  • 2 teaspoons (10 mL) sugar
  • 2 teaspoons (10 mL) crushed, dried santaka, Thai, or New Mexican red chile
  • 11/2 teaspoons (7.5 mL) cornstarch or arrowroot mixed with 2 tablespoons (30 mL) water
  • 4 cups (.95 L) cooked rice
Method :
  1. Cut the tofu into 1-inch (2.5 cm) slices and place them on paper or linen towels. Cover them with more towels. Place a cookie sheet on top of the tofu and place several weights (such as canned goods) on top to help squeeze the excess liquid out of the tofu. Press for 15 to 20 minutes. Cut the tofu into 1-inch (2.5 cm) cubes.
  2. In a large sauté pan or a wok, heat the oil over medium-high heat. Add the tofu cubes and sauté, turning them when necessary, to achieve a golden brown color. Transfer the cubes to paper towels to drain.
  3. In a large skillet with a lid, combine the bok choy, garlic, green onions, bell pepper, and water. Cover and steam over medium heat until the bok choy is tender, about 5 minutes.
  4. Uncover the skillet and add the tofu, mushrooms, water chestnuts, sugar, crushed red chile, and cornstarch mixture and toss to mix. Cook, stirring lightly, until the sauce boils. Reduce the heat and simmer for 1 minute.
  5. Serve immediately over the hot, cooked rice.
Yield : 4 servings Heat Scale : Medium to Hot See also recipes  "Dan Dan Mein (Dan Dan Noodles) Recipe" ballistic baby bok choy recipe, fried tofu recipe, how to cook ballistic baby bok choy, how to cook fried tofu, how to make ballistic baby bok choy, how to make fried tofu, ingredients ballistic baby bok choy, ingredients fried tofu, method ballistic baby bok choy, method fried tofu, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Ballistic Baby Bok Choy and Fried Tofu Recipe

Article Categories : Asian Recipes, Chinese Recipes, Recipes

Ballistic Baby Bok Choy and Fried Tofu Recipe

Ballistic Baby Bok Choy and Fried Tofu Recipe

Because tofu soaks up so many flavors and seasonings, it is ideal to use in dishes that have a strong flavor base. If you have been eating tofu, consider yourself lucky—it is now touted as reducing some risks of cancer and lowering cholesterol levels. If it is used and cooked properly, even your most carnivorous friends can be persuaded to try it. Seduce them with this recipe. (Note: If you are using santaka or Thai chile, the heat scale will be considerable; if you are using New Mexican crushed red chile, the heat scale will be lower, unless you add more of the crushed chiles.)

Ingredients :

  • 16 ounces (454 g) firm tofu
  • 3 tablespoons (45 mL) Chile Oil (page 16; or substitute 3 tablespoons [45 mL] corn oil and 1 teaspoon [5 mL] crushed, dried santaka, Thai, or 2 tea- spoons [10 mL] New Mexican red chile [see Note])
  • 11/2 pounds (680 g) baby bok choy, washed and coarsely chopped
  • 4 cloves garlic, peeled and minced
  • 6 green onions, sliced
  • 1 red bell pepper, stem and seeds removed, julienned
  • 4 tablespoons (60 mL) water
  • 4 tablespoons (60 mL) soy sauce
  • 2 dried shiitake mushrooms, rehydrated and sliced
  • 3/4 cup (177 mL) coarsely chopped water chestnuts or jicama
  • 2 teaspoons (10 mL) sugar
  • 2 teaspoons (10 mL) crushed, dried santaka, Thai, or New Mexican red chile
  • 11/2 teaspoons (7.5 mL) cornstarch or arrowroot mixed with 2 tablespoons (30 mL) water
  • 4 cups (.95 L) cooked rice

Method :

  1. Cut the tofu into 1-inch (2.5 cm) slices and place them on paper or linen towels. Cover them with more towels. Place a cookie sheet on top of the tofu and place several weights (such as canned goods) on top to help squeeze the excess liquid out of the tofu. Press for 15 to 20 minutes. Cut the tofu into 1-inch (2.5 cm) cubes.
  2. In a large sauté pan or a wok, heat the oil over medium-high heat. Add the tofu cubes and sauté, turning them when necessary, to achieve a golden brown color. Transfer the cubes to paper towels to drain.
  3. In a large skillet with a lid, combine the bok choy, garlic, green onions, bell pepper, and water. Cover and steam over medium heat until the bok choy is tender, about 5 minutes.
  4. Uncover the skillet and add the tofu, mushrooms, water chestnuts, sugar, crushed red chile, and cornstarch mixture and toss to mix. Cook, stirring lightly, until the sauce boils. Reduce the heat and simmer for 1 minute.
  5. Serve immediately over the hot, cooked rice.

Yield : 4 servings
Heat Scale : Medium to Hot

See also recipes  “Dan Dan Mein (Dan Dan Noodles) Recipe”