Tag Archives: bok choy

Recipe: Bok Choy, Tofu and Quinoa

25 Feb

Thanks to LAist for the shout out!  I hope the newbies find something inspiring here.

Simple yet flavorful dinner tonight.  Bok choy and cabbage quickly stirfried and served with baked tofu (sauteed in oil) and quinoa (made with veggie broth instead of water).

Ingredients for bok choy & cabbage

  • 5 or 6 baby bok choy, quartered and sliced thinly
  • a few leaves of cabbage, leftover from the cabbage lasagna, thinly sliced
  • 4 garlic cloves, chopped
  • 1 t sesame seeds, toasted
  • 1/2 t sesame oil

Get a large pan really hot and quickly stir fry garlic, add bok choy and cabbage and stir fry for about 4 or 5 minutes, until softened, but not overcooked.  Stir in the sesame seeds and oil and serve.



Recipe: Kitchen Sink Bok Choy and Mustard Greens with Tofu

4 Feb

Thursday night again and have to use up some veggies!  We made a simple stirfry with a fantastic winter citrus sauce.  I promise more exciting recipes next week.


  • 3 bok choy, sliced longways
  • 1 bunch mustard greens, trimmed, but leaves left whole
  • 1 package baked tofu
  • 1 negi (or the rest of what you have), sliced
  • 1/2 small red onion, minced

For the sauce

  • 2 T soy sauce
  • 1 t sesame oil
  • juice of 1 lemon (from our tree!)
  • juice of 2 tangerines
  • 1 inch nub of ginger, minced
  • 3 cloves garlic, minced
  • 1 green garlic clove, minced
  • 1 t sriracha
  • 1 t cornstarch
  • 1/4 small red onion, minced

Stirfry onion in a little oil until soft.  Add greens and stifry until cooked then add tofu to heat through.  Meanwhile mix all sauce ingredients into a bowl until combined.  Add sauce to greens and tofu once cooked and stir to coat everything and cook until the sauce thickens.  Can be served over rice or noodles, but we ate it as is (less filling!).

Recipe: Lots of Tatsoi with Tofu

27 Jan

We got lots of Tatsoi this week, which is kind of like Bok Choy on a diet – leafy green with a thin stalk.  We used all of it, plus the three heads baby bok choy in this simple stirfry that hit the spot after yoga.  The sauce is based on a recipe from Vegetarian Times.


  • Lots of tatsoy, bok choy or other green
  • Package of firm tofu
  • 1 t cornstarch
  • 2 T soy sauce (or bragg’s)
  • 2 t sriracha
  • 2 cloves garlic, minced
  • 2 t ginger, minced
  • 1 t sesame oil
  • mushrooms, if you have them
  • 1 negi onion, thinly sliced (or green onions, if you have them)

Put 1 T of oil into a hot pan and throw in tofu, turning occasionally until golden on all (or most) sides.  Dump tofu onto a plate and put another T of oil into the pan and stir fry greens until wilted.  If you have mushrooms, dump the greens on top of the tofu and add more oil to the pan and fry the mushrooms.

Meanwhile, mix the cornstarch and 1 t cold water in a bowl, add the rest of the ingredients to the bowl and stir.

When the rest of the ingredients are cooked, put them all back into the pan, stir them around and pour the sauce over everything, stirring until everything is coated and shiny.  Toss in the sliced negi.

Serve over rice or noodles, if you feel like it, but this is good solo as well