Pak choi, Tofu?

Question

I've got some pak choi but don't know which bits i can use! gimme some ideas. Tofu.. the tofu i have has already been browned, but i want it crispy.. how can i do that.. don't really wanna use much oil like.

Answer 1

Pak choi (aka Bok Choi) is a wonderful veggie. You can sautee it in peanut oil with a bit of soy until it's tender but still has some crisp to it, or you can roast it with meat, or you can dump it into soup. The whole thing is edible, although the very bottom of the stems, where the root used to connect to the plant, is probably a little too tough to eat.

As for crispy tofu: Either cook it quickly over high heat, or deep fry it. In fact, you could use that first technique, then lower the heat, throw in some bok choi, a little more peanut oil, soy sauce, and some minced garlic and have yourself a terrific meal.

Answer 2

Pak choi is very tasty, and it's good because you can it all of it. You can fry it, as you would with with stir fries, using olive oil and adding garlic, a drizzle of soy sauce and some sesame oil. It's very versatile too, you can have shrimps or dried shrimps with too - just to bring out the flavours a bit more. Don't fry it too long though, a lot of water comes from the leaves.

It's a shame about the tofu - the ones that are sold browned already have pretty much lost their crispiness, but you could fry them a little bit more, I guess. Only light though, turning them often. You can always do this yourself with the fresh tofu packs you can get. Just cut them into small rectangular blocks, and fry them as you would with bacon etc. Once browned, you could fry them with spring onions (cut around 2 inches long), some garlic, soy sauce, sesame oil and slices of ginger. The ginger works wonders here!! It's also a great dish for vegetarians.

Answer 3

You can eat all of the pak choi (or bok choi as we call it here in the states) but the leafy part is more tasty so the part that is all white near the stump I cut off. I stir fry with a little water and soy sauce but oil would probably taste better.

If you want to make the tofu crispy you can dip it in egg and then flour (or just water and flour if you're vegan) and fry in a small amount of oil or spray in a wok.

Answer 4

Basically, you can use any part of pak choy except maybe the root part. For tofu, you need to deep-fry it or coat tofu with egg/water and flour or cornflour and fry it in a little oil, preferably sesame oil. Cook for 2 - 3 mins each side.

For the pak choy, sauteeing it with a little soy sauce and sesame oil would be a good and simple way to serve it seperately.

Answer 5

You don't necessarily NEED to eat Tofu. Protein is in lots of stuff! Beans and lentils are a good source of protein. I'm a vegetarian and I love eating lentil soup :) If you do want to eat tofu though I recommend cutting it into cubes then frying it with soy sauce and vegetables until you've got it the right texture you want it and adding it to some rice, yum :D Take a multi-vitamin every day (find one that says it's vegetarian/vegan because some can have animal products in them) and you should be fine :)

Answer 6

All of it. The white needs a bit longer and you don't want to overcook the green. So split the veggy in green and white slices give the white about 5 to 10 minutes and add the green in the last 2 minutes.

Browned tofu...hmmm.
Thin slices and in a non-stick-pan at medium flame. Don't wait for it to go crisp, just let it simmer a bit and take out.

Answer 7

you can use all the pak choi, simply quarter them lengthways and stir fry til they wilt, you can add chopped ginger and garlic if you like. toss in a splash of soy, dash of sesame oil for flavour before serving

Answer 8

i've just bought some tofu but have no idea how to cook it ?

Answer 9

ask gillian mckeith