At my last job,  I worked at an office that was next door to a Chinese restaurant.  My favorite dish was a stir fried tofu and vegetable dish.  I always thought it must be complicated to make the delicate garlic sauce that was on the veggies and tofu.  But, I looked into Chinese cooking on the internet and consulted one of my favorite cookbooks, The Steamy Kitchen.  And, finally came up with the following healthy meal that you can make at home quickly and with very few ingredients.

First, I got all the ingredients together.

Then, I mixed some chicken broth and corn starch to make a slurry.

I stir fried some bok choy with a good amount of garlic and a pinch of red pepper flakes.

I added the chicken stock/corn starch slurry and the tofu.  When the heat was added to the slurry it thickened and made a sauce.

Then, I put the stir fried bok choy and tofu on a generous scoop of steamed white rice.  Stir frying is cooking on high heat with only a bit of oil.  It is quick, healthy, and delicious.  If you like a little extra spice, you can put some Chinese chili garlic sauce, sriracha (you know that stuff with the rooster on it), or whatever hot sauce you like on it at the end.  You could also substitute other greens or quick cooking vegetables (snap peas, thinly sliced mushrooms, thinly sliced carrots, etc.)

Bok Choy & Tofu Stir Fry


2 handfuls of baby bok choy, sliced in half lengthwise

2-3 cloves of chopped garlic

1 pinch of red pepper flakes

1 -2 teaspoons vegetable oil

1 cup of chicken stock (or reconstituted better then bouillon)

1 teaspoon corn starch

1 handful of extra firm tofu, chopped into 1/4 inch squares or whatever shape you like

steamed rice (optional)

hot sauce (optional)

1.  Heat the vegetable oil in a nonstick skillet over high heat.  Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.  Add bok choy to the pan and stir around briskly until cooked and slightly wilted.

2.  Mix chicken stock and corn starch together to form a slurry.  (Note: a slurry is a mixture that when heated will thicken and form a sauce.)  Add chicken stock/corn starch slurry and tofu to the pan.  Cook until slurry thickens into a sauce.  Serve over steamed rice with hot sauce of choice.