Best made with one-inch high baby bok choy from the chinese supermarket
INGREDIENTS
| 1 | lb | extra-firm tofu |
| 1 | T | peanut oil |
| 1 | lb | (about 8) baby bok choy |
| 2 | T | chopped ginger root |
| 3 | T | soy sauce |
| 2 | T | sugar |
| 2 | T | rice wine vinegar |
| 2 | t | toasted sesame oil |
| 4 | chopped green onions | |
| 1 | T | chopped cilantro (optional) |
| chopped jalapeño peppers ( optional) | ||
| 1 | t | minced garlic |
| 1 | cup | chicken broth |
PROCEDURE
Mix ginger, soy sauce, sugar, sesame oil and rice wine vinegar together to form a sauce.
Rinse the bok choy, and cut each one in half. Steam for about four minutes (for really tiny bok choy) to nine minutes (for the larger baby bok choy or Shanghai bok choy from the supermarket), in the wok in chicken broth with some minced garlic that you have first lightly fried in a bit of peanut oil for a minute or so.
Meanwhile, heat the remainder of the peanut oil in your non-stick frying pan. Slice the tofu into 1/4 inch slices, and brown on each side over medium-high heat for about two minutes per side.
Place lightly browned tofu on a serving platter. Pour half the sauce over tofu. Sprinkle with green onion, cilantro and jalapeño pepper. Arrange the steamed bok choy on top of the tofu. Drizzle with remainder of sauce.
Yield: 4 servings
Ted's Notes: I omitted the cilantro (substituting parsley) and the jalapeño pepper, as these do not agree with Marlene.
This was copied down from Martha Stewart's TV program, and then modified.