My bok choy was wilting and my tofu was already a day past the expiration date, so I had to use them. The marinade/sauce came out well, with a mild sour citrus-y taste, but I ended up with too much of it (for two people). Halving the portions, here is how I would make it next time:
- 0.5 cup orange juice
- 5 tbls soy sauce
- 4 tbls rice vinegar
- 1 tbls vegetable oil
- 1 tsp sugar
- 2-6 cloves of garlic, finely chopped
- 2-4 chopped green onions
- a pinch of chili-garlic sauce
Chop the tofu and soak it in the marinade. Separate the bok choy stalks, chopping them into thin long strips, from the leaves. First stir-fry the ginger, then add the stalks, then the leaves, then tofu, and then sauce with some starch to thicken it. When done -- and I probably overcooked my bok choy hopelessly -- serve on top of rice, with sesame seeds sprinkled on top.
- tofu (I used a 7-oz brick)
- 2 tbps ginger, shredded
- 2 tbps cornstarch
- 2 tbps sesame seeds
- 0.5 cup orange juice
- 5 tbls soy sauce
- 4 tbls rice vinegar
- 1 tbls vegetable oil
- 1 tsp sugar
- 2-6 cloves of garlic, finely chopped
- 2-4 chopped green onions
- a pinch of chili-garlic sauce
Chop the tofu and soak it in the marinade. Separate the bok choy stalks, chopping them into thin long strips, from the leaves. First stir-fry the ginger, then add the stalks, then the leaves, then tofu, and then sauce with some starch to thicken it. When done -- and I probably overcooked my bok choy hopelessly -- serve on top of rice, with sesame seeds sprinkled on top.
- tofu (I used a 7-oz brick)
- 2 tbps ginger, shredded
- 2 tbps cornstarch
- 2 tbps sesame seeds