Soy-Braised Tofu With Bok Choy

[watersword]

From NYT.

For the Tofu

• 1(14-ounce) package extra-firm tofu, drained and patted dry, diced
• Neutral oil, such as grapeseed or vegetable
• Salt and black pepper
• 1 tablespoon doubanjiang or chile oil
• 2 garlic cloves, peeled and finely chopped
• 1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
• 4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces
• 1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces
• 2 teaspoons Shaoxing wine (optional)
• 4 baby bok choy, trimmed and halved through the stem
• Cooked rice or noodles, for serving

For the Sauce

• 2 tablespoons soy sauce
• 1 tablespoon vegetarian stir-fry sauce or oyster sauce
• 1 teaspoon cornstarch
• ½ teaspoon granulated sugar (I used honey)

Combine all the ingredients for the sauce with ⅓ cup of water until smooth.

Heat a large nonstick or cast-iron skillet over medium heat. Oil and brown the tofu pieces on two sides. Set tofu aside.

Add the doubanjiang or chile oil (if using doubanjiang, add a little more oil) to the same skillet and stir. Add the ginger, garlic, and whatever allium you're using; stir until softened and fragrant.

Add the bell pepper and wine, and stir for a few minutes. Add the sauce. It will begin to bubble and steam immediately, let it heat through for about 30 seconds, stirring a few times.

Add the bok choy and tofu, toss to coat. Lower the heat and let simmer for a few minutes until the sauce is thickened. Serve with rice or noodles.

I had some frozen firm tofu that I thawed for this, and the texture was great, chewy and satisfying. The sauce, as noted by several commenters at the NYT, was too salty, and I wouldn't have been mad if there was a little more of it, so next time I might stretch it out with some unsalted stock; I did add a slosh of Thai fish sauce. I swapped the scallion for a shallot, which was fine, and added a carrot, thinly-sliced on the bias. The tofu browned but did not get crisp, and I'm not sure if that was the previous frozen state or the lack of cornstarch coating that I would usually put on tofu for stir-frying. In future, I would separate the bok choy leaf blades and add the white base before the green leaf sections.