Seared tofu and tender-crisp bok choy share a quick ginger sauce.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 400 g bok choy, quartered and washed
- 350 g firm tofu, drained and cubed
- 1 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp grated ginger
- 1 tsp sesame oil
- 60 ml water
Method
- Pat tofu dry. Brown in neutral oil for 7–8 minutes, turning gently; remove.
- Add bok choy and water to the pan. Cover 3 minutes, then uncover.
- Return tofu with ginger, soy sauce, vinegar and sesame oil. Toss 2 minutes and serve with rice.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Little Shanghai Bok Choy
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Tokyo Bekana Crunch Salad with Peanut Dressing
- Mustard Greens with White Beans and Lemon
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
