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 rice as of late, 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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