Asian Greens with Teriyaki Tofu Dressing

Taken from “The Complete Asian Cookbook” by Bay Books, revised and sent in  by Naomi Minahan; serves 6


2 lbs. 5 oz. Baby bok choy

½ t. ground chilli

14 oz. Green beans, topped and tailed

2 Tbsp. Grated fresh ginger

¼ c. oil

1 c. teriyaki sauce (or you can replace this with ½ c. of soy sauce & ½ c. of water)

1 onion, thinly sliced

1 Tbsp. Sesame oil

¼ c. soft brown sugar

1 ¼ lb. Silken firm tofu, drained (soft tofu seems to work even better)


1.                  Cut the bok choy stems diagonally into ½ inch strips. Cut the leafy part into 2 inches in length. Cut the beans into 4 in. lengths.

2.                  Heat a wok over high heat, add 1 tablespoon of the oil and swirl to coat the side. Cook the onion in batches for 3-5 minutes, or until crisp. Remove with a slotted spoon and drain on paper towels.

3.                  Heat 1 tablespoon of the oil in the wok, add half the greens and stir-fry for 2-3 minutes, or until wilted. Remove and keep warm. Repeat with the remaining oil and greens. Remove. Drain any liquid from the wok.

4.                  Add the combined sugar, chilli, ginger and teriyaki sauce to the wok and bring to the boil. Simmer for 1 minute. Add the sesame oil and tofu and simmer for 2 minutes, turning once – the tofu will break up (I always have to break up the tofu with the spatula). Divide the greens among serving plates, then top with the dressing. Sprinkle with the fried onion on top.