Ingredients Jump to Instructions ↓

  1. 1/2 lb. extra-firm tofu

  2. 1/3 cup low-salt chicken broth

  3. 1-1/2 Tbs. minced jarred jalapeño slices

  4. 2 tsp. Asian sesame oil

  5. 1 tsp. granulated sugar

  6. 3 Tbs. canola oil

  7. 1/2 lb. baby bok choy (about 2), split in half lengthwise

  8. 1 tsp. kosher salt 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)

  9. 2 cloves garlic, thinly sliced (about 1 Tbs.)

  10. 3-1/2 oz. fresh shiitakes, stemmed

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar. Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate. Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes. Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.


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