Seared Baby Bok Choy with Tofu & Shiitakes

Seared Baby Bok Choy with Tofu & Shiitakes
Photo by Scott Phillips


  • 2 cloves garlic, thinly sliced (about 1 Tbs.)
  • 1/3 cup low-salt chicken broth
  • 3-½ oz. fresh shiitakes, stemmed
  • 1-½-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
  • ½ lb. baby bok choy (about 2), split in half lengthwise
  • 1 tsp. kosher salt
  • 2 tsp. Asian sesame oil
  • + 4 more ingredients
    • ½ lb. extra-firm tofu
    • 1 tsp. granulated sugar
    • 3 Tbs. canola oil
    • 1-½ Tbs. minced jarred jalapeño slices

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar. Set a 12-inch skillet over medium-high heat...

View full recipe at Fine Cooking


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