Garlic Chili Bok Choy, Fried Tofu, and a Soft Boiled Egg


I ate nothing fresh last week. Like, 0, nada, nilch, nein, nothing. Therefore, I was STOKED when I saw some baby Bok Choy heads at the Farmer’s Market. I’ve been eating so much soup and rice as of late (was seriously contemplating renaming this blog to “Soup and Rice”), so I whipped up this plate of fresh veggies, organic soft boiled egg, and some good ol’ fried tofu for some healthy crunch.

This would be perf for a bento box lunch, mixed in with more fresh greens or as a quick and easy dinner. I’m planning on doing all of the above.

Garlic Chili Bok Choy

1 bunch baby bok choy
1 clove garlic, minced
2 tsp. chili flakes
1/2 tbsp. sesame oil
Dash of soy sauce
Vegetable oil

1. Heat vegetable oil in a pan on medium-high heat and saute garlic to let the flavors release. Toss in bok choy until leaves are soft and slightly wilted, or around 4-5 minutes.

2. Before removing bok choy from heat, toss in sesame oil and chili flakes and saute for another minute.

3. Before serving,sprinkle with a dash of soy sauce.

Fried Tofu
1 packet firm tofu, sliced into 2 inch rectangles
2 tbsp. sesame oil
Dash of sesame oil
Dash of soy sauce
Pinch of gochugaru or Korean red pepper

1. Heat oil in a pan on medium-high heat while patting tofu dry.

2. Carefully drop tofu into oiled pan, fry 5 minutes on each side or until slightly golden.

3. Drizzle with soy sauce, sesame oil, and gochugaru.

Soft Boiled Egg

Boil a saucepan of water until water is bubbling and steaming. Drop in a few eggs (however many fit in your pan) and set the timer for 6 minutes and 10 seconds. Ladle out with a slotted spoon, gently place in an ice bath, and peel egg carefully away from the eggshell. Slice in half, and enjoy!

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