Inspired by: Braised tau pok
- Vata seasonOct – Dec in the north
Soy-Braised Tofu Puffs with Bok Choy
- Serves
- 4
- Portion
- ≈150 g
- Time
- 25 min
- Texture
- Soft, spongy
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, firm | tofu puffs (or baked firm tofu) | 200 g | 1000 g | |
| Bok choy / pak choi | halved | 300 g | 1500 g | |
| Vegetable stock (no onion–garlic, home-made) | 1¼ cups | 300 ml | 1500 ml | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Ginger, fresh | slices | 8 g | 40 g | |
| Star anise / Sichuan pepper / five-spice | ½ star anise | 0.3 g | 1.5 g | |
| Jaggery (gur) | 1 tsp | 5 g | 25 g | |
| Sesame (til) oil | 1 tsp | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer stock with soy, ginger, star anise and jaggery 5 minutes.
Step 2: Add tofu puffs; braise 10 minutes so they soak up the sauce.
Step 3: Add bok choy for 4 minutes; finish with sesame oil.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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Variations & further ideas
More from Tofu, Tempeh & Legumes
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