Tofu and bok choy

This stir fry featured bok choy from our CSA basket, and it was so much more flavourful and firmer than what we get from the store. I love you, dear summer.

The procedure began with bok choy stems sauted in sesame oil. After it was cooked, Yusuke added the remaining bok choy greens and mushrooms.

Next he added some veggie bouillon dissolved in about 100 cc of water (Better than Bouillon brand) along with a tiny bit of sugar.

Cubes of silken tofu followed—careful not to break it!

He let everything simmer before adding katakuriko (Japanese potato starch).

That’s it. As Yusuke says, シンプル is best! (translation…)

On the side, we had miso soup with gorgeous green onions and egg (Yusuke’s favourite).

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