DISCLAIMER: If you decide to shop at the White Plains Mall in White Plains, New York, a.k.a “The Most Depressing Shopping Complex in America,” we cannot be responsible for feelings of sadness, or ennui! And $5.00 to park? Really? (It’s validated, but still…)
The White Plains Mall, located at 22 Barker Ave. in White Plains, NY, does have one bright spot; a very large and authentic Asian market called Kam Sen. Since Mac and I were the mood to cook some Asian dishes, we decided to stop in and give it a try. While strolling Kam Sen’s ample produce aisles, we spotted a big ol’ bag of baby bok choy. It’s no secret that Mac and I simply love the stuff. So we bought it without a set recipe in mind. A few days later I decided that a simple breaded tofu and bok chop dish would sate our yens for Asian food. It ended up being rather tasty and fun to make!
Artie’s Boy Choy Tofu Madness
- 8 oz. of extra firm tofu, drained, pressed and cubed
- ¾ cup panko breadcrumbs
- ½ cup of canola
- 1/8 cup of unbleached all-purpose flour
- 2 ½ Tbsp of vegetable or peanut oil
- 2 tsp of freshly grated ginger
- 4 cloves of minced garlic
- 1 lb. of baby bok choy, trim the bottoms and separate the leaves
- 3 ½ Tbsp of lite soy sauce
- 2 tsp of ponzu sauce
- Sriracha or other Asian hot sauce (optional)
- Place tofu cubes in a large bowl and evenly coat with flour. Sprinkle in the panko breadcrumbs, toss and lightly press down on the cubes so that the panko adheres to each cube. In a large saucepan, heat canola oil and add tofu cubes. Cook until both sides are crispy and golden brown. Set aside.
- In a large wok, heat up the vegetable or peanut oil until it’s almost smoking. Add garlic and ginger and cook until fragrant (about 1 ½ minutes). Place the bok choy leaves and the rest of the ingredients in the wok and cook for about 4 minutes or until the leaves just start to wilt. Toss in the tofu cubes and cook for one minute. Serve