Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, japanese tofu bok choi oyster sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Tofu Bok Choi Oyster Sauce is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Japanese Tofu Bok Choi Oyster Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook japanese tofu bok choi oyster sauce using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Tofu Bok Choi Oyster Sauce:

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

Instructions to make Japanese Tofu Bok Choi Oyster Sauce:

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 😋
8. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food japanese tofu bok choi oyster sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!