I always have bokchoy handy in the fridge because it's so versatile. I can add it in soup or just make a quick stir fry to eat with rice. Lately, I have been eating a lot of sandwiches and salads but my Filipino palate sometimes still craves for kanin-ulam-sabaw (rice-dish-soup).
So here is a quick dish, done in less than 30 minutes!
What you need:
1 block of tofu, pan fried and cubed
(You can also use pre-fried tofu that you can get in any Asian store)
1/4 tsp. olive oil
1 small onion, chopped
1 clove of garlic, minced
2-3 pieces of Bokchoy, chopped
1/2 cup vegetable broth (or chicken broth)
dash of oyster sauce
some pepper to taste
How it's done:
Slice the tofu in quarters and then pan-fry until all sides are brown.
Let cool and slice into smaller cubes.
In a pan, heat up the olive oil in medium heat.
Add in the garlic, cook until golden brown.
Add in chopped onion and cook until translucent.
Pour the vegetable stock, flavor with oyster sauce and pepper.
Add in the chopped bokchoy. Let simmer for 3-5 minutes.
To thicken the sauce: (optional)
You can cornstarch mixture (around 1 tbsp cornstarch diluted in 2 tbsp. water)
while the stock is simmering.
Place tofu cubes on top. Serve with rice :)
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