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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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