Pan Steamed Tofu And Bok Choy Recipes

TOFU WITH BOK CHOY

Tofu with Bok Choy image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Number Of Ingredients 13

Ingredients

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

Steps:

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.

PAN STEAMED TOFU AND BOK CHOY

Pan Steamed Tofu and Bok Choy image

This is a very healthy and simple dish that can be made with just a frying pan/skillet with a cover. It really does not matter how much bok choy you use. Measurements should NOT be carefully observed because it really depends on preference. This dish can be served with noodles or rice, depending on what you like. If you're on a low-carb diet, this could serve 2 people. If this is going to be your main dish and you're not having any carbs, try adding some sliced mushrooms with the tofu. This will add some moisture to the pan for steaming too. For the bok choy, I like the baby bok choy because there's no chopping necessary. Larger ones need to be chopped into one-inch pieces. This recipe works with silken soft tofu too but it is more difficult to handle. Sesame oil is optional because it's not a common thing for people to have in their kitchens.

Provided by Oparu

Categories One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
sesame oil (optional)
2 minced garlic cloves
18 -27 ounces firm tofu (depending on size of block and your appetite)
2 tablespoons soy sauce
water (if necessary)
1/2 lb bok choy (chop into bite size pieces if necessary)

Steps:

Turn on the burner to low-medium heat.
When it's hot, pour in the oil(s) and garlic.
Add the sliced tofu to the pan and drizzle soy sauce over the tofu. The amount really depends on how salty you like your food. Start with 2 Tablespoons and add more later if it's too bland.
Cover the pan immediately. If the soy sauce evaporates, add some water and cover the pan again. There should be enough water from the tofu to create steam.
After a minute or two, flip the tofu slices and put all of the bok choy in the pan. Cover again.
After about 3 minutes, use chopsticks (or a big spoon) to stir the bok choy so that it picks up some soy sauce.
Cover pan and cook for a few more minutes.
The dish is ready when the bok choy is wilted.

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Tofu and Bok Choy With Ginger-Tahini Sauce image

This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Kay Chun

Categories quick, weekday, weeknight, vegetables, main course

Time 20m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 pound baby bok choy, quartered lengthwise through the core
Kosher salt and black pepper
1 (14- to 16-ounce) package soft (not silken) tofu, drained and cut into 4 equal squares
6 tablespoons tahini
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
1 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup chopped scallions (from about 1 scallion), plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
Toasted white sesame seeds, for garnish

Steps:

In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

STEAMED BOK CHOY

Steamed Bok Choy image

Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger-Soy Sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Time 15m

Number Of Ingredients 5

Ingredients

1/4 cup water
1 pound bok choy, trimmed
2 tablespoons vegetable oil
1 garlic clove, chopped
Coarse salt and ground pepper

Steps:

In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes. Uncover; cook over high heat until pan is dry, 2 to 4 minutes. Add vegetable oil and garlic clove; cook, tossing often, until garlic is fragrant, 2 minutes. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 76 g, Fat 7 g, Fiber 1 g, Protein 2 g

BAKED TOFU AND BOK CHOY

Baked Tofu and Bok Choy image

This is a very simple Chinese dish that doesn't require many ingredients. You can add other vegetables such as mushrooms and bamboo shoots as well. I suggest serving this dish with cooked quinoa or brown rice. Please also visit my blog, www.innerharmonynytrition.com, for more gluten-free, healthy recipes.

Provided by InnerHarmonyNutriti

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 teaspoon ginger, minsed
1 garlic clove, minced
6 cups baby bok choy, bottom part removed
1/2 carrot, julienned
7 ounces baked organic tofu, sliced
1/2 tablespoon tamari
1 tablespoon gluten-free oyster sauce or 1 tablespoon extra tamari
crushed red pepper flakes (optional)

Steps:

Heat oil in a sauté pan. Sauté ginger and garlic.
Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
Cover and cook until the vegetables are soft.
(Optional) Sprinkle some crushed red pepper.

Nutrition Facts : Calories 166.3, Fat 10.9, SaturatedFat 1.6, Sodium 652.9, Carbohydrate 10.2, Fiber 3, Sugar 4, Protein 10.6

STIR-FRIED BOK CHOY WITH TOFU

Stir-Fried Bok Choy with Tofu image

Oyster sauce enhances this tasty tofu recipe.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

8 large bok choy stalks
1 package (14 ounces) firm tofu
2 tablespoons cornstarch
3 shallots
2 tablespoons vegetable oil
2 tablespoons oyster sauce
2 tablespoons vegetable oil
1/2 teaspoon salt

Steps:

Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.

Nutrition Facts : Calories 335, Carbohydrate 11 g, Cholesterol 3 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

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