Chinese sausage, almost sticky-sweet, is not the main attraction here, but is used only as flavoring. I managed to find this pre-fried tofu at Yao Lee Market; it's nice, because it has a toothy firmness right out of the package, rather than the softness of even extra-firm tofu. That being said, this dish works well with fresh tofu - just be sure to drain the tofu on several changes of paper towels before adding. Also, the fresh tofu will not need as long to cook.
Fried Tofu with Baby Bok Choy and Chinese Sausage - serves 2
1 tbsp canola oil or cooking spray
1 chinese sausage (available at Asian markets), about 4 ounces, cut into very small dice
1 package (about 12 ounce) pre-fried tofu, cut into 1" cubes, or 1 block extra firm tofu, drained and cut into 1" cubes
4 heads baby bok choy (or one large head), end trimmed and stalks separated - sliced crosswise if using large
1/4-1/2 cup chicken or vegetable stock (asian chicken broth works well, too)
Preheat a wok over medium heat and add the oil or cooking spray. Add the sausage and cook slowly, stirring frequently, until cooked through, about 8-10 minutes. Watch closely, adjusting the heat as needed; because of the high sugar content, this sausage burns easily. Add the tofu and cook for about 5 minutes, stirring frequently. Add the bok choy and toss to coat with some of the sausage fat. Add the chicken stock and cover the wok to allow the bok choy to steam, about 2 minutes (check after 2, and add more stock and cover as needed. When the bok choy is almost wilted to your satisfaction, remove the cover and season liberally with salt and red pepper flakes to taste. Turn the heat up and toss until the stock is absorbed. Serve immediately.
