Salteado de tofu y bok choy al estilo de Sichuan

Ingredientes

• 4 tablespoons low-sodium soy sauce
• 4 tablespoons honey
• 1 tablespoon grated ginger
• 2 cloves garlic (peeled and grated)
• 2 teaspoons sesame oil
• 2 teaspoons water
• 2 teaspoons corn starch
• 1 teaspoon ground Sichuan peppercorns
• 14 ounces firm tofu
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 5 tablespoons corn starch
• 2 teaspoons canola oil
• 3 cups chopped bok choy
• toasted sesame seeds (optional)
• sliced green onions (optional)

Preparación

1. 1

   Bring three cups of water to a boil (either on the stove or in the microwave).

2. 2

   Whisk together all the sauce ingredients in a small bowl and set aside.

3. 3

   Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top.

4. 4

   Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag.

5. 5

   Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of cornstarch. Reseal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.

6. 6

   Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper towel-lined plate to drain.

7. 7

   After finishing frying the tofu, add the Bok Choy to the pan and cook for 2 to 3 minutes, until browned and wilted.

8. 8

   Give the sauce a good stir and add it to the pan along with the tofu.

9. 9

   Toss well and cook for 1 to 2 minutes, until thick. Finally, serve this Tofu Bok Choy Stir Fry as a main course with some steamed rice or make a feast of vegetarian Chinese dishes.