Monday, July 2, 2012

Bean Curd with Bok Choy and Shitake Mushroom

Did you know 'Bean Curd' and tofu are synonymous? It took me a while to realize that this was the same ingredient on many Chinese menus. This is a simple and delicious dish, and the earthy shitake compliments the delicate bok choy. I love using pre-made bases from the weekend in my weeknight meals- hence the red pepper coulis (leftover from making pizzas- and then used again in some eggs... and now finished off here) and the garlic stock (the water was left over from boiled garlic I used in garlic and chive butter).

Bok Choy
Shitake Mushroom, stems removed and lightly washed
carrots, peeled and cut into round
chicken or vegetable stock
water (If you happen to have some garlic stock or mushroom stock, even better)
salt & pepper
Red Pepper Coulis (finely chopped red bell pepper, garlic, and onion, strained)
soy sauce or tamari
olive oil
fresh grated ginger (a thumb-size piece, peeled)
firm tofu, patted dried and cut into pieces


Lay the bok choy on the bottom of a baking pan, making a bed of greens. Top with the tofu, shitake mushroom, and carrot pieces. Pour on the red pepper mixture, then the garlic and chicken stock- enough to fill the baking dish about 1/3 to 1/2 way. Drizzle with olive oil, honey, and soy sauce. Grate ginger on top. Salt and pepper. Stir together, and bake at 325 degrees for about 30 minutes. Great with noodles or jasmine rice!!

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