This dish is traditionally made with mizuna, a peppery Japanese leafy green, but arugula makes a nice substitute if you can’t find it. I also substitute olive oil for the traditional peanut oil. If you want, serve this easy stir-fry over cooked brown rice.
Photo: Sandra Valvassori
1 (12-ounce) block extra-firm tofu
1⁄4 cup soy sauce, preferably a Japanese bottling
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
3 tablespoons peanut oil or extra-virgin olive oil
6 medium scallions, trimmed and thinly sliced
1 1⁄2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
4 small bok choy (about 8 ounces total weight), the leaves separated and rinsed to remove grit
4 cups loosely packed mizuna or baby arugula
Wrap the tofu block in paper towels and gently squeeze out excess moisture.
You may also place the wrapped tofu block on a shallow plate and then top the tofu with a second plate and a weight, such as a can of vegetables, and set aside for 5 to 10 minutes to remove the moisture.
Unwrap the tofu and cut crosswise into 1⁄2-inch slices, then cut each slice in half crosswise; set aside.
Whisk the soy sauce, sesame oil, and vinegar in a small bowl; set aside.
Set a large nonstick wok or nonstick skillet over medium-high heat for a couple minutes, then swirl in 2 tablespoons of the oil.
Add the tofu and cook until golden brown, turning once, about 4 minutes.
Transfer to a paper towel–lined plate to drain.
Pour the remaining tablespoon of oil into the wok or skillet.
Add the scallions, garlic, and ginger; stir-fry until fragrant, about 30 seconds.
Add the bok choy leaves and half of the soy sauce mixture.
Stir-fry until the bok choy wilts, about 2 minutes.
Add the mizuna or arugula and toss until it wilts, less than 1 minute.
Return the tofu to the wok and add the remaining soy sauce mixture.
Toss until heated through, less than 1 minute.
For peanut allergies, substitute soybean or canola oil.
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