I have been extremely busy lately, zipping in and out of town 
as well as making sure our house guests are well fed. I have a dozen more potential posts of all the artery clogging foods we have eaten lately but I needed to step back for a meal and eat a little bit more simply and healthily. Here is an incredibly simple, healthy and quick stir fry of tokwa (soy bean curd) and pechay or bok choy. To make chop up some firm tofu into cubes. Chop up some onions and a little garlic. You can add pork but I didn’t to make it a little healthier. Heat up a pan, add some oil, throw in the onions and sauté, add the garlic, tofu, pechay, some chicken broth and salt and pepper and it’s good to go. Nothing special but your colon will probably appreciate you for it after the incredible excesses of the holiday season… more posts to come soon!
12 Responses
Hi MM. I’ve always been a lurker, but I missed your posts a lot, that’s why I am surfacing. =). Really looking forward to those coming posts because reading them gives me a new perspective on the places I have already been.
Keep it up!
eating healthy are we?
same over here end of indulgence
I might join the IMBB event its called SUGAR LOW FRIDAY.
that’s funny…i just cooked the same dish earlier, sans pork, sans shrimp, sans chicken broth…just the veggies and the tofu plus a tbsp of patis…i also added some celery which i grow in the garden to add flavor…
coincidental nga kaya? i had agedashi-tofu at home.
i love tofu, but don’t have the courage to cook it at home. maybe this time i will! thanks!
mm,
when you stir-fry the pechay, is the wok very hot na? i have tired the chinese resto technique of putting in the oil when the wokis already hot, then the garlic then the veggie para daw the taste will stay in the veggie, but cooking in high heat means one has to be accustomed to cooking really fast, as in no margin of error, especially with the doneness of the veggie.
btw, let me remind the folks out there, when you use tofu- especially the firm (chinese) ones, the palengke or arranque varieties use non-gmo soybeans. supermarket types are usually gmo-free, but its always best to check on the label.
Joy, thanks for surfacing, when I disappear for a day or two, check out the archives as I have over 400 entries already in the past year! Sha, yup, gotta start eating healthy again. Kong wi, this dish is really yummy with lots of shrimp too. Kiko, agedashi tofu is one of my favorite ways to prepare tofu and I only order it at restaurants as I have no idea how to make it! Nikka, tofu is really easy to do… if you want, try one of those mapotofu mixes from the grocery with ground pork and tofu and serve with lots of rice, it is really good! acidboy, I am a high heat kinda guy. I love the kalans or burners in Chinese restaurants, they are so strong they can burn your eyebrows off! There is even a chinese saying which I think is roughly translated as “Wok Hay” that refers to the vegetable of dish that has just come off the intense heat…
thanks for this healthy idea MM. I have all the ingredients to make this for diner right now. after binge eating holiday food and birthday food this weekend my colon needs some fiber therapy. oops TMI.
Preparing agedashi is actually quite easy MM. It’s simply deep fried (preferably the silken variety)tofu w/ whatever savoury sauce you like (not ketchup i hope). Sa bahay since i couldn’t be bothered too much i simply combine kikkoman soy sauce, grated labanos and grated ginger. Either you dip the deep fried tofu in the sauce o kaya pour the mixture on the tofu. Very simple but tastes quite luxurious. Coat the tofu w/ a bit of cornstarch para mas sya when frying.
I also like really fresh silken tofu w/ soy sauce. No cooking required. Parang taho lang sya but savoury instead of sweet. Add toasted sesame seeds, some chili flakes and spring onions Ok na.
is Bok Choy the english of pechay?
pechay = bok choy?
dj and Gel… here’s the scoop in more detail… Bok Choi is also known as Pak Choi and its English translation is actually Chinese White Cabbage. It is also known in chinese as Pe ts’ai, hence the probable name pechay in local language. There are several kinds of bok choi and in the west markets have tended to call it Bok Choy, hence my use of the Chines word to describe it. At any rate, there are tons of different leafy cabbages some smaller than others, some greener than others and some with more crunchy portions than others. Pechay thrives in our climate and the most common one is the one I used in the tofu dish above. Hope that answers your questions…