You will never order Chinese takeout again when you realize how easily and quickly this dish comes together. A splash of sesame oil adds its essence to the tofu as the fresh broccoli and baby bok choy steam above it, absorbing a touch of ground fresh chili paste. While each fresh component could speak for itself, tossing them all together gives it more of a stir fry feel, while sparing it the deluge of oil. Flavorful, light yet packing a hard punch, your chopsticks will be stabbing at a crisp, healthy Asian-influenced plate in less time than it takes to receive a delivery.
- 4 tablespoons sesame oil
- 2 medium bunches of baby bok choy bottoms chopped off (save these for garnish)
- 2 medium bunches of broccoli, chopped using mostly just the florets
- 1 package firm tofu chopped into cubes
- 1 tablespoon ground fresh chili paste (I use Sambal Oelek)
Spread all of the sesame oil on the bottom of a dutch oven or large pot over a high flame. Add the tofu. Stir so the oil covers the tofu and let cook until it begins to simmer a bit.
Lower heat to medium. Add broccoli. Add bok choy. Add chili paste. Cover pot for about five minutes. The vegetables should start to shrink and turn a darker green. Stir it all together making sure the oil and the chili paste are distributed evenly over all components. Let cook for another five minutes.
Serve immediately. Garnish dish with the bulb of the baby bok choy. If you’d like some more texture, add some crushed peanuts.