Spicy Fried Tofu and Bok Choy
Fully flavored with soy sauce and doubanjiang.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Pour hot water on the atsuage tofu to remove excess water, then cut into 1 cm (0.4 in.) pieces.
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Chop the bok choy into four parts lengthwise and thoroughly rinse off the leaves, stems and root ends.
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Mince the garlic, ginger and half of the Japanese long onion. Julienne the remaining Japanese long onion into ultra-fine strips.
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Mix together (A) to prepare the combined seasonings.
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Place the sesame oil, garlic, ginger root and minced Japanese long onion into a fry pan and saute until fragrant, add in the atsuage tofu and (4), braise until about half of the cooking liquids are boiled off.
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Boil water in a separate pot, cook the bok choy, squeeze out excess moisture and cut into easy-to-eat lengths. Add the bok choy to (5), saute all together, then serve in dishes topped with the ultra-finely julienned Japanese long onion.
Cooking Basics
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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