Susan Fischer (Rochester Institute of Technology)
Credit for the original development of this recipe belongs to my husband, S.-Y. Kuroda. I tweaked it a bit. My father, who says that vegetables are "poison," had seconds. You can substitute mustard greens or collard greens for the bok choy. It is part of our small but select collection of fusion recipes. The best other recipe in that collection is shiso pesto, but that's another story.
2-3 tbsp olive oil
1-2 cloves garlic, minced
1 thick slice ginger, minced
1 bunch bok choy
1 lb. tofu (firm), cut in 1
1 1/2 lbs tomatoes, peeled, seeded, or 1 can
6 cups weak hot chicken or fish stock
2 tbsp soy sauce
1 tsp oregano
1 tsp brown sugar
Grated parmesan cheese to taste
Separate leaves of bok choy; wash and drain. Cut green off stems, and cut each in 2" pieces. Chop tomatoes coarsely.
Heat olive oil in a heavy pot on medium-high heat. Add garlic and ginger and saute for half a minute. Add the bok choy stems and cook for one minute. Add the green part of the bok choy and cook for another minute. Add the tofu and stir briefly. Add stock, tomatoes, soy sauce, oregano, and sugar.
Cover and cook until stems are soft but greens are still green, about 5-7 minutes. Serve in bowls with parmesan cheese on top. Make a complete meal with a bowl of rice on the side.