Miso Tofu Bok Choy Stirfry

We didn’t take any pictures as we cooked this one, but it turned out so nicely I wanted to share the recipe.

Mister Tea and I are trying to aim for less meat in our diet.  This has happened for a number of reasons, and is actually something I have been trying to pursue for years.

One of the motivations is that my body has an easier time with not-red-meat for proteins, and the more easily digestible, the better.  The other is that the standard American diet includes far too much meat, and we wanted to find a better balance.  (The VA’s health advice indicated that this was definitely a thing Mister Tea should pursue.)

I’ve been hunting up vegetarian recipes and playing with them when I can find the time and spoons.  The template recipe for this came from ‘Vegetarian Times,’ and this was our second trial.

Our version:

1 12 oz package firm tofu, drained and pressed

3 T red miso paste

3 tsp grated ginger

3 T rice vinegar

6 cloves garlic

1T plus 1 tsp high heat oil

1/2 tsp cornstarch

1 head (2 lbs) bok choy

1 T black sesame

Press tofu.  Cut into 1/2″ bits.  Puree miso, ginger, vinegar, and half garlic.  Heat wok until water sizzles and dances.  Add 1 T oil and tofu.  Fry until golden.  Sprinkle with cornstarch and fry until darkened.  Transfer to a plate.

Add 1 tsp oil and rest of garlic and fry 30 seconds (or so.  Looking for lightly caramelized, not burnt.)  Add boy choy and fry until tender.  Return tofu to pan, add half puree, and cook until heated.

Serve the sesame and the paste as a “as you like it” garnishment side.

We put rice under it, but there are a variety of different vehicles that could go along with this.  We also put all the paste in to cook, and skipped the sesame.  End of the day we are both generally exhausted, and didn’t feel the need to add steps to the eating process.

This is definitely something where you want to have all your ingredients lined up, chopped, and ready to go.

The original recipe called for more ginger, less miso, less garlic, a 14oz package of tofu, and specifically peanut oil.  As I view recipes as templates or vague guides, we worked the taste on this out to our specifications, and I used the oil I had on hand.  Additionally, there are a number of stir-fryable or saute-able greens that would work for this – no need to limit yourself to bok choy.

Very tasty.  Mister Tea was quite willing to take it to work for lunch the next day.

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