I had a bunch of bok choy left over from another recipe and was looking for something fast to make for dinner. I found this recipe for soy-braised tofu with bok choy. The recipe says it takes 20 minutes to make. On a hungry weeknight, that sounded perfect to me! I adapted the recipe to make it low fodmap by cooking the garlic and scallion whites first separately in oil and then tossing them out. Because I added this step, the recipe took my closer to 30 minutes, but was still relatively fast and easy. Also, since spicy foods make me sick, I used only 1/4 tsp of doubanjiang (reluctantly since I love doubanjiang). Since doubanjiang is very spicy, the dish still had a bit of a kick to it. If you don’t like spicy foods, but want a little sizzle, definitely cut the doubanjiang in half.
This was very tasty and as easy as billed. The tofu was so good! My main objection was that there wasn’t enough veggies. I’d double the bok choy next time. I might also add some baby corn, since that makes everything better.
2 thoughts on “Soy-Braised Tofu with Bok Choy”
Did you use Shaoxing wine? How about vegetarian stir-fry sauce or oyster sauce? I don’t have that around or chili oil / doubanjiang. Is it worth getting all these things to make this recipe?
I have Shaoxing wine, but I happened to use sake because I had some and needed to use it up. Doubanjiang is a Chinese spice paste and it’s definitely worth having in your fridge! It adds a ton of flavor. I originally got it for making homestyle tofu.