Stir-Fried Bok Choy with Tofu and Black Beans
This stir-fry is usually made with super-salty fermented black beans. We’ve substituted plain black beans to give the dish body without the extra sodium.
- 1 16-oz. pkg. firm tofu, drained
- 2 Tbs. hulled sesame seeds
- 4 tsp. toasted sesame oil, divided
- 1 ½ lb. large bok choy, chopped (9 cups)
- 2 Tbs. minced fresh ginger
- 3 cloves garlic, minced (1 Tbs.)
- ½ cup cooked black beans
- 2 Tbs. low-sodium tamari
- 2 tsp. dark brown sugar
- 1 tsp. chile-garlic sauce
1. Place tofu between 2 cutting boards; tip boards over sink edge to let excess liquid drain off 30 minutes. Cut tofu into bite-size cubes, and roll cubes in sesame seeds in bowl.
2. Heat 2 tsp. sesame oil in nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes, or until golden brown, turning occasionally. Set aside.
3. Heat remaining 2 tsp. oil in wok or large skillet over high heat. Add bok choy; stir-fry 4 minutes. Add ginger, garlic, and black beans; stir-fry 2 minutes more. Stir in tamari, brown sugar, and chile-garlic sauce. Fold in tofu.
January/February 2013 p.82