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Stir-Fried Bok Choy and Radish with Tofu

Our spring CSA has been overwhelming us with bok choy and radishes, and I don’t know about you, but I don’t have very many recipes that include these. Luckily, Bittman has me covered. I found a recipe on his site for Stir-Fried Bok Choy, Daikon, Crisp Tofu that’s delicious. It does take a long time to make (relative to my normal 15-minute meals), but the results are worth it. And it ensures that we—and not our worms—actually get to eat our CSA veggies each week.


Stir-Fried Bok Choy and Radish with Tofu

1 1/2 lbs bok choy
4 tbsps vegetable oil
1 lb firm tofu, sliced and patted dry (important!)
1 onion, chopped
1 tbsp garlic, minced
1 tbsp ginger
1/2 lb radish, sliced
1/2 cup water
2 tbsps soy sauce
Black pepper

  1. Cut the bok choy leaves into wide ribbons and keep them separate from the stems. Cut the stems into 1-inch pieces.
  2. Fry tofu in 2 tbsps of the oil, 3 to 5 minutes each side. Drain on paper towels.
  3. Add the other 2 tbsps oil to the pan and increase the heat to medium-high. Cook onion, garlic, and ginger, stirring, for just 1 minute. Add the bok choy stems and radish and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.
  4. Add the bok choy leaves and about 1⁄2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are tender, 5 to 10 minutes. Stir in tofu and soy sauce, sprinkle with pepper. Serve over rice.

It’s supposed to make four servings, but it tasted so good that we decided it was really two.


Comment from Sharon
Time June 19, 2012 at 6:39 pm

Made an adaptation of this tonight with spinach instead of bok choi (no stems) and polenta instead of tofu. I suspect the tofu went better with the dish, but it was a good dinner!

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