Stir-Fried Bok Choy and Mizuna with Tofu

Stir-Fried Bok Choy and Mizuna with Tofu
Photo by Gentl & Hyers

Ingredients

  • 2 garlic cloves
  • Mizuna is sold at some supermarkets and at Asian markets
  • 1 14- to 16-ounce container extra-firm tofu
  • 3 ½ teaspoons unseasoned rice-wine vinegar
  • 4 green onions
  • 12 cups loosely packed mizuna
  • 2 tablespoons Asian (toasted) sesame oil
  • + 4 more ingredients
    • 3 ½ tablespoons soy sauce
    • 1 tablespoon fresh ginger
    • 4 baby bok choy
    • 4 teaspoons Asian sesame oil

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry. Heat peanut...

View full recipe at Epicurious

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