Not only is this dish delicious, it is simply BEAUTIFUL! The color of the bok choy is brilliant, and the ginger flavor strong and refreshing. If you cannot find baby bok choy, substitute regular bok choy. I serve it over Japanese rice (like Cal-Rose) in a straight-sided Asian noodle bowl with a fresh fruit platter and cold beer. Don’t forget the chopsticks!
1 lb extra-firm Chinese-style tofu
1/2 to 3/4 lb. baby bok choy
vegetable oil for frying (I use canola or peanut oil)
Optional: sesame seeds as garnish
2 teaspoons corn starch
1 Tablespoon water
1 Tablespoon soy sauce
1 Tablespoon dry sherry (optional)
1 tsp toasted sesame oil
1/2 teaspoon salt
1 Tablespoon freshly grated ginger
1 cup strong vegetable broth
Prepare the tofu and bok choy: Rinse the tofu and cut it into one-and-one-half-inch triangles (or squares), about 1/3″ thick. Place between layers of paper towels to absorb as much water as possible. Wash the bok choy. Slice bok choy into 1″ pieces, using leafs and stems, and spin in salad-spinner to remove as much water as possible.
Prepare the sauce: In a small bowl, dilute the cornstarch in a Tablespoon of water, and then add the remaining sauce ingredients. Set aside.
To make the dish: Cover bottom of a pre-heated large skillet with vegetable oil. Using long tongs, fry tofu pieces on medium-high heat, in two or three batches until brown, about 2 minutes each side. Careful – it may splatter! Remove to paper towels to drain.
Fried tofu triangles
Remove any excess oil from frying pan – leaving only a thin coating. Add chopped bok choy to remaining oil, stirring on high heat for about one minute, until leaves are soft, brilliant green and fragrant. Pour sauce over bok choy and continue cooking for about one minute, until sauce is very thick. Add fried tofu back into skillet, only to re-heat and stir to coat all with sauce. (If you prefer a thinner sauce, add water – 1/4 cup or so – to thin sauce.) Serve immediately, lightly sprinkled sesame seeds, if desired.