Let’s Tofu with Bok Choy & Yam Home Fries

Let’s Tofu with Bok Choy & Yam Home Fries is really two quick preparations served together: sauced tofu with bok choy and separately browned yam slices.

The tofu is browned first, then thickened with an arrowroot slurry, soy sauce, and oyster sauce. Bok choy is added only after the sauce begins to thicken.

The yams cook in a second pan, where they are browned, briefly covered with water, and then uncovered so the remaining moisture can evaporate. Both parts are served immediately.

Ingredients

• 1 teaspoon toasted sesame oil
• 1 cup medium-firm tofu, cubed
• 1/2 teaspoon ground arrowroot
• 1/4 cup water
• 1 teaspoon soy sauce
• 1/2 teaspoon oyster sauce
• 1 cup bok choy, chopped
• 1 teaspoon ghee or good oil
• 1 cup yams, peeled and sliced 1/4 inch thick
• Water, enough to cover the yams in the skillet

Method

Heat the sesame oil in a frying pan over medium-high heat and brown the tofu for about 2 minutes. Dissolve the arrowroot in 1/4 cup water and add it with the soy sauce and oyster sauce, stirring constantly as the mixture comes to a boil and thickens, about 1 minute. Add the bok choy, cover, reduce to medium, and cook 3–5 minutes. In another frying pan, heat the ghee or oil over high heat, brown the yam slices on both sides, then add enough water to cover them. Cover and cook 4 minutes, uncover, and continue until most of the water evaporates. Serve the yams with the tofu and bok choy. Makes 2 servings.