Introduction
Stir-Fried Bok Choy and Mizuna with Tofu offers a delightful mix of fresh greens and tofu, cooked in a wok for an authentic Asian flavor. This quick yet rich recipe brings together the nutritious bok choy leaves and tender mizuna greens with crispy tofu cubes, all enhanced by a savory soy-sesame sauce that’s both simple and full of depth in taste.
Tips for this recipe
To achieve the perfect stir-fry texture, ensure your ingredients are prepped before cooking: tofu should be pressed to remove excess moisture, vegetables cut uniformly, and all sauces measured out. Preheating your wok is essential for that signature sear on the tofu.
Why you will love this recipe
This dish excels in versatility, as bok choy and mizuna can be easily substituted with other greens. The balance of flavors from soy sauce, sesame oil, and rice vinegar appeals to a wide range of palates while offering a healthful meal that’s both satisfying and quick to prepare—ideal for those busy nights yet still wanting something nourishing and delicious.
Ingredients
– 3 1/2 tablespoons soy sauce, divided
– 4 teaspoons Asian sesame oil, divided
– 3 1/2 teaspoons unseasoned rice vinegar, divided
– 1 14- to 16-ounce container extra-firm tofu, drained
– 2 tablespoons peanut oil
– 4 green onions, chopped
– 1 tablespoon finely chopped peeled fresh ginger
– 2 garlic cloves, finely chopped
– 4 baby bok choy leaves separated
– 12 cups loosely packed mizuna (about 8 ounces)
Adviced equipments
For this dish, you’ll need:
– Woks
– Teflon or non-stick frying pans (as an alternative to wok)
– Spatulas
– Wooden spoons
– Cutting boards
– Chef’s knife or santoku knife
– Measuring spoons and cups
– Mixing bowls (optional)
– Food processor (for chopping greens if desired)
– Cleaning brush (for wok maintenance)
– Washing gloves (optional, for handling hot cookware)
History of the recipe
The tradition of stir-frying with bok choy and mizuna dates back centuries in Asian cuisine. These leafy greens were selected for their adaptability to various dishes, including woks’ high heat environment which helps retain nutrients and flavors. This method of cooking has been passed down through generations, evolving with each region but always maintaining the core principles of quick stir-fry preparation that highlight fresh vegetables as the star ingredient.
Fun facts about this recipe
Did you know? Bok choy and mizuna are not just tasty; they’re also packed with vitamins A, C, K, and several B-complex nutrients. Tofu, a staple in many Asian diets for centuries, is celebrated for its protein content without the cholesterol found in meat products. Stir-frying tofu can enhance its flavor while keeping it from becoming mushy, making this dish a perfect example of health and taste combined efficiently.
