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Stir-Fried Saté Tofu and Bok Choy

Stir-Fried Saté Tofu and Bok Choy

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Spice up that tofu and bok choy stir fry with some Indonesian saté flavor.
By Carly DeFilippo

Saté is an Indonesian spice I picked up at the spice boutique Goumanyat in Paris – a savory mix of chilis, peanuts, garlic, sesame and dried shrimp.

Stir-fried Saté Tofu & Bok Choy
 
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Saté is an Indonesian spice I picked up at the spice boutique Goumanyat in Paris - a savory mix of chilis, peanuts, garlic, sesame and dried shrimp.
Author:
Recipe Type: Main
Serves: 1
Ingredients
  • 1 tbsp saté seasoning
  • sunflower seed oil
  • 2 cloves of garlic
  • salt
  • tbsp apple cider vinegar
  • two heads baby bok choy
  • ⅓ - ½ block of extra firm tofu
Instructions
  1. Squeeze out extra liquid from tofu by draining and pressing down with a spatula or other flat utensil.
  2. Slice desired quantity of tofu and lay on paper towel to soak up excess water.
  3. Heat 1-2 tsp sunflower seed oil in a pan.
  4. When oil is hot, add sliced tofu and sprinkle saté seasoning over slices.
  5. Press down on the frying tofu with a spatula to squeeze/cook out excess liquid (the saté will start to melt into the tofu and mix in with the oil during this process).
  6. Flip tofu and cut into smaller pieces with spatula, creating a tofu "scramble".
  7. When tofu is lightly fried/toasted on all sides, remove from the pan.
  8. Add another tsp of sunflower seed oil to pan.
  9. Chop garlic and add to pan (be careful not to burn!).
  10. Wash bok choy, chop into bite-sized pieces, and add to pan.
  11. Cook bok choy until wilted/tender.
  12. Add tofu back into pan to heat.
  13. Remove all ingredients from pan. Add a tbsp of apple cider vinegar and toss. Salt to taste.
Notes
You can also add gomasio and sumac to this recipe if you have either in your pantry. Storing tofu: change the water in the container every day to prolong freshness.
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