- ½ lb. extra-firm tofu (we used 14 oz.)
- ½ cup low-sodium chicken broth
- 1 ½ Tbsp. minced jarred pickled jalapeño slices
- 2 tsp. Asian sesame oil (we used toasted sesame oil)
- 1 tsp. granulated sugar
- 3 Tbsp. canola oil, divided
- ½ lb. baby bok choy (about 2), split in half lengthwise (make sure you clean the bok choy ‘cause dirt can build up between the folds of the bok choy)
- 1 tsp. kosher salt, divided
- 1 ½-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbsp.) (because ginger can vary in size, it’s best to go by the 2 tablespoons rather than the length of the ginger)
- 2 cloves garlic, thinly sliced (about 1 Tbsp.) (cloves vary in size so we sliced up enough garlic to equal a tablespoon)
- 3 ½ ounces fresh shiitakes, stemmed
- Drain the tofu (we also pressed ours so that we could get as much water out as possible) and afterwards cut the tofu into ¾-inch-thick slices. Now cut those slices crosswise into ½-inch-wide sticks (you should end up with fat, rectangular sticks). Rest the tofu on paper towels and leave them off to the side for now. Take a small bowl out and add the broth, jalapeño, sesame oil, and sugar to it, stirring to combine.
- Take a 12-inch skillet out and pour 1 ½ tablespoons of the canola oil in, setting the heat to medium-high. Once the oil’s hot, place the bok choy in the skillet, cut side down. Take half of the salt and sprinkle it over the bok choy and oil. Let the bok choy cook without moving it until it’s browned, which takes 2 minutes. Flip the bok choy over and continue to cook it for another 2 minutes or until the stems start to soften and wilt, tossing the bok choy every now and then. Put the bok choy on a plate for the time being.
- Pour what’s left of the canola oil into the skillet and toss the ginger in, stirring continuously until it looks golden, which could take around a minute (maybe less). Toss the garlic in and let it sizzle for 10 seconds* (the original recipe doesn’t say to do this but trust us, you need to take the garlic and ginger out before moving on to the next part**) Toss the tofu and shiitake into the skillet, followed by the remaining salt and cook, stirring now and then until the mushrooms are browned and softened, about 3 minutes.
- Add the bok choy, garlic, ginger, and the broth mixture to the skillet, tossing to coat everything in the broth mixture and continue to cook until the bok choy is tender (takes about 2 minutes). Eat right away.
*You have to keep such a close eye on the garlic, it may be burnt by the 10 second mark so just pull the skillet off the heat as soon as the garlic looks golden.
**We tried to make this dish following the original instructions and the garlic and ginger were both burnt (the garlic more so). Scooping the ginger and garlic out after the garlic looks golden allows it to simply get warmed up and maybe get cooked just a tiny bit more before it’s ready to be served. The only tiny downside to this is that the ginger can be a little bit chewy but we’d rather have chewy ginger compared to burnt ginger.
This was a fantastic vegan-like dish ! The chicken broth is the only thing keeping it from truly being a vegan dish. The bok choy may look soft but it has a pleasant crunch to it when you take a bite. All the main components really pick up the flavor of the broth mixture and the dish has a nice spiciness to it !
Recipe source unknown.
Take care everybody !