Monthly Archives: March 2011

Bok Choy with Bean Sprouts and Tofu

Couple of years ago I saw a recipe similar to the one below.  When I searched online, I could not find that recipe.  The following recipe is a modified version of the one I saw online.

Bok Choy also called Chinese cabbage, often used in the Chinese cuisine.


  • 1 bunch Bok Choy (yields about 1lb and 4oz after removing the bottom thick stem)
  • 8 oz extra firm tofu
  • 8 oz bean sprouts
  • 1 tablespoon canola oil
  • Cooking spray
  • 2 teaspoons tahini (sesame seed paste)
  • 1 tablespoon sesame seeds
  • Salt to taste


  • Drain tofu and wrap in a paper towel and leave for about 10 minutes – to remove all the water.
  • Remove the bottom thick portion of the Bok Choy stems and separate the stem from the top leaves

  • Cut the stems diagonally into 1 inch pieces.  Then slit them into 3 or 4 pieces lengthwise.

  • Roughly chop the leaves into about 2 inch pieces.
  • Cube the tofu into about ½ inch pieces
  • Spray a cookie sheet with oil and spread the tofu and bake for about 15 minutes at 400F.
  • Add oil to a skillet and add Bok Choy stems and stir fry for about 5 – 6 minutes.
  • Now add the leaves and bean sprouts and stir fry for another couple of minutes – until the leaves are cooked and bean sprouts are cooked but crunchy
  • Add baked tofu, salt and tahini paste and mix well
  • Toast sesame seed on low flame and grind into a powder
  • Add sesame seed powder to the skillet and mix well.

Note: I used black sesame seed for this recipe.  But white sesame seed is better since it gives out a nice aroma and flavor.  Since I did not have white sesame seed, I tried with the black ones.  But when I made this recipe with white sesame seed, it was quite flavorful.


Sprouted Mung Bean Dish

Sprouting mung beans at home is not a big task.  Here is how you do it:

  • Wash mung beans thoroughly.
  • Spread a wet cloth on a plate and add mung beans and spread them evenly
  • Make sure the cloth is always wet.  Leave for about 48 hours in the dark at room temperature (about 75F).  If you want the sprouts to be longer, leave for a day or two extra.
  • But every day you have to wash the mung beans to prevent any odor from the germinating beans
  • Wash the sprouting mung beans gently in cold water and drain
  • Spread them evenly on the wet towel again.
  • But I thought of leaving the mung beans on a towel might not be the best idea.
  • So I decided to leave the mung beans on the plate itself without a towel
  • So I spread the beans evenly on a plate and sprinkled as much water as possible to keep the beans wet but not submerged in water.
  • For the first 24 hours the beans will absorb a lot of water.  So make sure you add/sprinkle enough water to keep them wet and not becoming dry.
  • When the beans are sprouting the green outer cover/husk will start coming out which is normal


  • ½ cup dried mung beans
  • ½ cup water
  • 1 teaspoon chili powder
  • Salt to taste
  • 1 tablespoon shredded unsweetened coconut
  • 1 cup chopped red onion
  • 1 – 2 tablespoon oil
  • 1 strand curry leaves
  • Couple of dried red chilies each broken into 2 pieces


  • Sprout mung beans as above (1/2 cup dry beans will yield about 2 cups or more of sprouted beans – depends on how long you let it sprout)
  • Add beans, water, chili powder, and salt to a covered saucepan and cover and cook on medium flame until all the water is absorbed.
  • Add shredded coconut and cook uncovered for a couple of more minutes
  • Set aside
  • Add oil to a skillet and when it’s hot, add onion and sauté until golden brown.
  • Add red chilies, and curry leaves and sauté for another minute
  • Transfer the onion to the cooked mung beans and mix well
  • Serve with rice