Stir-Fried Bok Choy and Mizuna with Tofu
A healthy Asian-inspired stir-fry combining crispy pan-fried tofu with tender baby bok choy and mizuna greens, seasoned with a flavorful sauce of soy, sesame oil, and rice vinegar.
Ingredients
- •3½ tablespoons soy sauce
- •4 teaspoons Asian sesame oil
- •3½ teaspoons unseasoned rice vinegar
- •1 container extra-firm tofu
- •2 tablespoons peanut oil
- •4 whole green onions
- •1 tablespoon fresh ginger
- •2 cloves garlic
- •4 whole baby bok choy
- •12 cups mizuna
- •Ingredient info
Cooking Instructions
- 1.
Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
2 min
- 2.
Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
15 min
- 3.
Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
8 min
- 4.
Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
10 min
