How to Make Tibetan Bok Choy with Tofu - Petse Tofu Asian Cooking Recipe Cuisine

Tibet Petse Tofu (Bok Choy with Tofu)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 blocks firm tofu, 32 oz.

1 large onion

2 cloves garlic

1 tbsp ginger

5 stalks of bok choy

3 tbsp soy sauce

1 tsp cornstarch

1 1/2 cups cold water

olive or sesame oil


Directions:

Chop the garlic and ginger very fine and set aside. Slice the onion thinly. Cut the tofu into 1/2-inch by 2-inch blocks. Cut the bok choy into 2-inch pieces.

Coat a deep skillet with 1/4 inch of oil and sauté the garlic, ginger and onion. When the aroma of onion arises, add the tofu and sauté until it browns slightly at the edges.

In a small bowl, dissolve the cornstarch and soy sauce into the cold water.

Add the bok choy to the pan, placing it evenly on top of the sautéed tofu and quickly pour the cornstarch mixture over it. Cover and turn the heat to low. Simmer for 10 minutes.


Stir gently and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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