Last Updated on January 7, 2021 by Simon Fan
After a series of holiday feasts in November and December, it’s not uncommon for most people to feel overstuffed. That means January is a great time to adjust your diet to “detox.”
My go-to “detox” and feel-good dishes are usually tofu stews with vegetables. In fact, I make them often, whenever I feel the need to. With a large variety of tofu products and vegetables to choose from, together with myriad flavor-boosting Asian ingredients such as dried mushrooms and soybean pastes, you can easily come up with a different tofu stew recipe each time you make it.
The recipe below is one of my personal favorites. I use fried tofu cubes, which have a nice chewy texture and beautiful golden color. You can find them at Asian grocery stores. Those firm varieties are often labeled as “fried tofu cakes,” while the puffy or spongy ones are called “fried tofu puffs.” I choose bok choy because their crisp stalks turn wonderfully tender and creamy after a brief simmering. The dried shiitake mushrooms not only create a clear, flavorful broth but also add textural complexity to the dish.
This recipe is 100% customizable, so feel free to use any tofu variety or vegetable you like.
Tofu with bok choy and dried shiitake mushrooms
Serves 2
Ingredients
1 oz (30 g) dried shiitake mushrooms (small or medium)
2 cup (480 ml) warm water
7 oz (200 g) Shanghai bok choy, preferably baby bok choy, halved or quartered lengthwise depending on the size
8 oz (230 g) fried tofu or another tofu variety of your choice, cut into bite-size pieces
1 tablespoon soy sauce
Salt and freshly ground white peppers
2 teaspoons sesame oil
Directions
- In a bowl, soak the dried shiitake mushrooms in the warm water until softened, about 1 hour. Cut off the stems (and save them for making stocks).
- Blanch the bok choy briefly in boiling water, then drain well.
- Strain the mushroom soaking water. Place it in a pot together with the soaked mushrooms. Bring to a boil, then add the tofu and soy sauce. Reduce to a simmer and cook for 5 minutes. Add the bok choy and simmer for a few more minutes until their stalks have turned tender and creamy. Season to taste with salt and pepper. Serve drizzled with the sesame oil.
