Thursday, July 17, 2008

Mongolian Tofu

Serve: 4 Prep: 10m Cook: 10m

  • 1 package (12 oz) firm tofu, drained

  • tablespoons soy sauce

  • 1 tablespoon dark sesame oil

  • 1 large head bok choy

  • 2 teaspoons cornstarch

  • 1 tablespoon peanut oil or vegetable oil

  • 1 large red or yellow bell pepper, into thin strips
  • 1 tablespoon minced garlic

  • 4 small green onions, cut diagnolly into 1/2-inch sliced

  • 2 teaspoons sesame seeds, toasted


  1. Press tofu lightly between paper towels; cut into 3/4 inch squares

  2. Place in shallow dish

  3. Combine 2 tablespoon soy sauce & 1 tablespoon sesame oil; drizzle over tofu. Let stand while preparing vegetables

  4. Cut stems from bok choy leaves; slice stems into 1/2 inch pieces, then cut leaves crosswise into 1/2 inch slices; set aside

  5. Blend remaining 2 tablespoons soy sauce into cornstach in small bowl until smooth, set aside

  6. Heat wok or large skillet over medium high heat. Add peanut oil; heat until hot. Add bok choy stems, bell pepper and garlic; stir fry 5 minutes. Add green onions and bok choy leaves; stir fry 2 more minutes

  7. Add seasoned tofu and stir in soy sauce mixture. Stir fry 30 seconds or until sauce boils and thicken

  8. Sprinkle with sesame seed


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