Easy Bok Choy and Tofu Stir-Fry | Easy College Meals 🥬 #shorts #quickdinner #cooking

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Cut the bok choy crosswise into bite-size pieces about 2 inches (5 cm) long, keeping the thick white stems separate from the leafy greens.
2. Whisk 1/2 cup water, 1/2 tsp concentrated vegetable stock and 1/2 tbsp soy sauce until dissolved. Stir in 1/2 tsp potato starch or cornstarch to make a slurry.
3. Grate the 1 inch ginger and mince the garlic clove.
4. Trim the roots from the shimeji mushrooms and separate them into small clusters.
5. Cut the deep-fried tofu cutlet crosswise into fifths, then into bite-sized cubes.
6. Heat a frying pan over medium heat until hot. Add 1 tbsp toasted sesame oil, the ginger and the garlic, and sauté until fragrant.
7. Add the tofu and bok choy stems and stir-fry for about 2 to 3 minutes, until the tofu is lightly golden and the stems start to soften. Season with 1/4 tsp Diamond Crystal kosher salt (use half that amount of table salt) and freshly ground black pepper.
8. Add the leafy greens and mushrooms and stir-fry for 1 to 2 minutes, until the greens wilt and the mushrooms are tender.
9. Give the slurry a quick stir, pour it into the pan and stir constantly for about 30 to 60 seconds, until the sauce thickens and coats everything. Take off the heat right away.
10. Transfer to a serving dish and serve immediately.

Summarized from Just One Cookbook's video. Watch it for the details.

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GarlicGingerMushroomTofuBok choyShimeji mushroom