by Tony Rosenfeld, from Fine Cooking<\/p>\n
1\/2 lb. extra-firm tofu\u00a0\u00a0\u00a0<\/p>\n
1\/3 cup low-salt chicken broth
\n1-1\/2 Tbs. minced jarred jalape\u00f1o slices\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
2 tsp. Asian sesame oil
\n1 tsp. granulated sugar\u00a0<\/p>\n
3 Tbs. canola oil
\n1\/2 lb. baby bok choy, cut in half lengthwise\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n
1 tsp. kosher salt
\n2 TBSP fresh ginger,\u00a0peeled and thinly sliced\u00a0\u00a0\u00a0\u00a0<\/p>\n
2 cloves garlic, thinly sliced
\n3-1\/2 oz. fresh shiitakes, stemmed<\/p>\n
Drain and cut the tofu into 3\/4-inch-thick slices. Cut each slice crosswise into 1\/2-inchwide sticks (you should have\u00a0fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalape\u00f1o, sesame oil, and sugar.<\/p>\n
Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1\/2 Tbs. of the canola oil and once it’s\u00a0shimmering hot, add the bok choy, cut side down. Sprinkle with 1\/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.<\/p>\n
Add the remaining 1-1\/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1\/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.<\/p>\n
Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
by Tony Rosenfeld, from Fine Cooking 1\/2 lb. extra-firm tofu\u00a0\u00a0\u00a0 1\/3 cup low-salt chicken broth 1-1\/2 Tbs. minced jarred jalape\u00f1o slices\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 tsp. Asian sesame oil 1 tsp. granulated sugar\u00a0 3 Tbs. canola oil 1\/2 lb. baby bok choy, cut in half lengthwise\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp. kosher salt 2 TBSP fresh ginger,\u00a0peeled and thinly sliced\u00a0\u00a0\u00a0\u00a0 2…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1516","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1516"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1516\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}