Steps to Make Tasty Japanese Tofu Bok Choi Oyster Sauce

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Japanese Tofu Bok Choi Oyster Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Japanese Tofu Bok Choi Oyster Sauce Recipe. Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Tofu bok choy with oyster sauce Nagluto kami ng masarap at masustansyang ulam para sa pananghalian Like share and subscribe po sa aming channel para updated.

You can have Japanese Tofu Bok Choi Oyster Sauce using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Japanese Tofu Bok Choi Oyster Sauce

1. You need 200 gr of baby bok choi, halved, washed.
2. Prepare 1 pack of Japanese egg tofu, small diced.
3. Make ready 1 Tbsp of vegetable oil.
4. Prepare 3 cloves of garlic, minced.
5. Make ready 1,5 Tbsp of oyster sauce.
6. You need 2 tsp of soy sauce.
7. Prepare 50 ml of water.
8. It’s 2 tsp of cornstarch + 2 Tbsp water, mixed well.
9. Take 1/2 tsp of salt or to taste.
10. Take 1/2 tsp of white pepper powder or to taste.

Oyster sauce was said to originate in Guandong Province, China.Baby bok choy, and other Chinese greens.Add oyster sauce, water, sugar, and ground white pepper.Your cooking blog is fantastic and truly a gem.

Japanese Tofu Bok Choi Oyster Sauce step by step

1. Put baby bok choi into boiling water for a minute. Remove from the heat. Drained..
2. Place boiled baby bok choi on a serving plate. Sauté garlic until fragrant..
3. Add water, oyster sauce, soy sauce, salt, and white pepper powder..
4. Add Japanese egg tofu. Cook until boiling..
5. Add cornstarch mixture. Mix well. Remove from the heat..
6. Pour the Japanese tofu on top of bok choi..
7. Serve over warm rice and vegetables stir fry. Yum 😋.

In a medium-sized pan, saute garlic in preheated oil.In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.

I am indonesian and I love Chinese and Japanese food.Transfer the cooked tofu onto a plate and set aside.Meanwhile whisk together all the sauce ingredients in a bowl until well blended.Stir in the boy choy, cook until the leaves are wilted and the stems just start to become tender but still crisp.Add the tofu cubes back into the wok or skillet, and.