Chinese Chicken Recipes for Busy People

I need to change the way I eat. I usually eat my dish but I don’t really drink anything. I guess it is some habit I had since I was a kid.  I was a poor kid.  I barely had enough money to order my food and I rarely had money to order any drink.  So I got used to having my food without any drink. Guess what? It’s probably a bad habit because I probably ended up eating more food than I needed.  If I drink some drink while eating, the water/liquid will help to fill me up faster, and I may consume less food.  I tried a couple of times of making a tea first before I eat my dinner. And I think it helped a bit to cut down the amount of food I had.  My favorite drink lately is the Japanese green tea powder.  The first time I had it was in a Thai restaurant in Raleigh.  It was very good but I have never gotten a chance to try it again until recently that I got a bag of tea powder as a gift from my sweet sister.  She just visited Japan.  I was happy.  I asked her how to make the tea. She told me just put a little bit of powder in a cup, and add hot water. That’s it.  But how about the residue?  She said just drink it.  It’s super convenient. No dumping tea bag or cleaning up tea leaves.  That’s awesome.  It is totally made for lazy people like me.  Besides, I just googled it and found out that tea powder has 10 times more antioxidant than regular green tea, and it can give a great detox.  With all these benefits, and my attempt to fill me up, I’m getting addicted with this weird green looking drink.  I need to find out where to buy this stuff.  I’m going to run out of it soon.

Japanese tea powder - great stuff

Very funky green drink. I love it.

I was thinking about making wontons originally. I got the wonton wrappings, which are the yellowish ones, not the white wrappings.  I got some shrimp, some ground pork. I was ready.  But then I changed my mind.  Hm.. how about making steamed siu mei instead?  I actually have never made siu mei before.  But I thought the ingredients are kind of similar.  I was gonna be adventurous and gave it a try.  A friend of mine always says that there is always a first time for everything.  So true.  I did it!!  The wrapping or shaping of the siu mei was so easy.  There was basically 0 technique involved.  I made it last night, it was very good, and I made again tonight   And you know what?  As lazy as I am, I really think that the siu mei is much easier to make than wontons because I can just steam them after they are shaped, and 18 minutes later, they are done.  There is no boiling of wontons on one pot, and making another pot of soup, or checking if the wontons stick together or to the pot.  Well, may be when I got more time, I’ll make wonton from scratch.  For now, I enjoy the steamed siu mei.

Wonton wrappings

Put ground pork, chopped shrimp and mushroom in a bowl

Put generous filing in a wrapping

Fold the edge of the wrapping up like a cup cake

Put siu mei in a steamer

Steamed Siu Mei

Ingredients (Make about 15):

• Wonton wrappings, 1 pack (Get the yellow wonton wrappings instead of the white ones.  The white wrappings are ok, they are just thicker)
• Ground pork, ½ pound
• Shrimp, about 1/2 pound
• Dried shiitake mushrooms, 3 (or 5 or 6 fresh shiitake mushrooms)
• Egg white, 1
• Oyster sauce, 1 tsp
• Soy sauce, 1 tsp
• Chinese cooking wine, 1 Tbsp
• Garlic, 1 clove
• Sesame oil, 1 tsp
• Chicken powder, 1 tsp
• Sugar, 1/2 tsp
• White pepper, a dash

Steps:

1. Soak dried shiitake mushrooms in a hot water for 30 minutes or until they are softened. Or you can pre-soak them and leave them in the refrigerator overnight.  Or you can use fresh shiitake mushrooms instead.  Dried shiitake mushrooms have a strong mushroom taste.  I used the dried one here.  When they are softened, finely chopped them, and put them in a big mixing bowl.
2. Finely chop garlic, add it to the mixing bowl.
3. Add ground port into the mixing bowl.  Add soy sauce, oyster sauce, Chinese cooking wine, chicken powder, sesame oil, sugar and a dash of white pepper.  Mix it well.  Put it aside.
4. Peel and clean shrimp.  Cut it into small pieces. You can then finely chop it if you prefer. That’s what I did.  It looks like a chunky paste.  Add the shrimp to the mixing bowl.
5. Break an egg, and just add the egg white to the mixing bowl.  Mix everything well.
6. Prepare a small bowl of water, put it aside.
7. Prepare the steamer.  Add enough water in the steamer. Start boiling the water.
8. Prepare a plate the can fit into the steamer.  Or you can use two pieces of aluminum foil and foil it like a container that will fit.  Spray oil on the plate/foil to prevent the siu mei from sticking.
9. While you wait for the steamer to get ready, you can start wrapping the siu mei.  Get a piece of wonton wrapping, put it on your left hand.  Then put one tablespoon of filing and put it in the middle of the wrapping. Leave a little space on the edge.  Use your finger to dip a little bit of water on the edge of the wrapping.  Then fold the edge of the wrapping up like a cup cake.
10. Put each siu mei on the plate.  For the best result, leave space between siu mei.  In my case, I was too lazy to steam them two times, there wasn’t much space between them. They end up sticking a bit. But that’s ok. I didn’t care. They still tasted good
11. Put siu mei in the steamer.  Steam with a lid on for 18 minutes on high heat.  Serve hot. You can serve it with a little bit soy sauce or chili sauce on the side.  BTW, you can freeze the leftover wrappings.  Just defrost them before you use it next time.

I’m guilty of eating bad this week.  I was totally buried on my day job, and had 0 time to cook.  I ate all sorts of junk like pizza, and take out.  I had pork fried rice the other night from a take out place. It was greasy and had no taste, pretty gross.  I finally get sometime to cook tonight after golf.  I made a simple Shrimp Fried Rice.  I used brown rice instead of white rice.  I sprayed a little bit of oil when I fried it.  I used soy beans instead of peas.  I never like peas, I don’t know why.  Soy beans gave extra fiber and protein to the dish.  It was a quick fix meal ready in 20 minutes.  And it was yummy and healthy.  I need a lot of catch up this week since I ate bad last week.

Add carrot, onion, soy beans first

Add shrimp

Add rice

Add an egg in the middle, fold the rice in. Mix it well

Easy shrimp fried rice

Ingredients (serves 1 hungry portion or 2 side dishes portions)

• Cooked brown rice, 2 cups
• Uncooked shrimp, ½ pound, peeled
• Carrots, 1
• Onion, 1 small, chopped
• Soy bean, 1/2 to 1 cup (I used 1 cup)
• Egg, 1
• Scallion, 2 stalk
• Garlic, 1 clove
• Chinese cooking wine, 1 Tbsp
• Oyster sauce, 1 Tbsp
• White pepper, a dash

Steps:

1. Preheat leftover cooked brown rice in the microwave oven for a minute or until it is warm enough.  Put it aside
2. Chop scallion into dices.  Put it aside.
3. Cut carrots into cubes.  Put it aside.
4. Cut onion into dices.   Put it aside.
5. Finely chop garlic.  Put it aside.
6. In a large non stick frying pan, spray a little bit of cooking oil to cover the pan.  Use high heat.  Add garlic, onion, carrots and frozen soy beans to the pot.  Stir fry for 2 minutes.  Add Chinese cooking wine.  Let it cook for another minute.
7. Add shrimp to the pot. Stir well. Let it cook for couple of minutes until it is cooked.
8. Add rice.  Mix it well with all the ingredients.
9. Add an egg in the middle.  Fold the rice from the side into the egg.  Mix it well eventually.  Let it cooked for a minute.
10. Add oyster sauce and a dash of white pepper, mix it well.  Taste it. Add a dash of salt if needed.  Turn off the heat.  Add chopped scallion.  Mix it well.  Serve hot.

I love mussels.  I should say I love any shellfish.  I still remember the first time I tried mussels. My friend bought a bunch of huge green shelled New Zealand mussels from a seafood store.  She got so much that she was willing to sell some to me.  So I got a couple of dozen from her.  I had never cooked mussels before.  She suggested me to soak the mussels in water for an hour or so.  Then put them in a toaster oven.  Let it cook until the shell opens. Then add a little bit melted butter.  It was super simple and soooooooo delicious.  Each mussel was huge, like 3 inches long.  I really crave that freshness of mussels.  I tried mussels in some restaurants in US, but all of the mussels were very tiny.  The other day, I came across the seafood counter of the Chinese grocery store and found some frozen mussels.  I thought I could give it a try.  HUGE mistake.  The frozen mussels were edible.  But the texture were very semi-ok because it  didn’t taste fresh at all.  Next time, I will remind myself never to get any mussels from a box.

Don't buy mussels in a box!!! It wasn't good

Cook onion and garlic first

Add wine and water

Mussels in White Wine Sauce

Ingredients:

• Mussels, 2 pounds
• Onion, 1 small, chopped
• Garlic, 2 cloves, chopped
• Chicken powder, 1 tsp
• Parsley, 2 stalks
• White wine, 1 cup
• Water, 1 cup
• Butter, 2 Tbsp
• Lemon Juice, a few drops (Optional.  I probably use 1 tsp)

Steps:

1. Let mussels soak in water for couple of hours for clearning.
2. Finely cut onion into tiny pieces, put it aside.
3. Finely chop garlic. Put it aside.
4. In a large pan, add butter to the pan. Use medium heat.  Add onion and garlic to the pan.  Let it cook for a minute or two.
5. Add water, white wine, chicken powder and parsley to the pan.
6. Add cleaned mussels to the pan.  Let it cook for about 8 mins.  Make sure all the shells are open.  Squeeze a few drops of lemon juice to the pan.    Serve hot.

I saw the bitter melon in the Chinese grocery store the other day, and that reminded me that I haven’t made bitter melon for ages. I have almost forgotten about it.  Dishes like Stir Fried Bitter Melon with Beef/Chicken, Stir Fried Bitter Melon with Eggs are very common home made dishes.  Unfortunately, you can’t find it from most Chinese restaurants in US.  I have a like and hate thing for bitter melon.  It tastes yummy and yet I don’t like it to be too bitter.  LOL.  A little bit bitter taste is OK.  My mom pre-cooked the bitter melon in a pot of water to get rid of some bitterness first before she stir-fried it, which turned out to be perfect for me.  I could taste a little bit bitterness, and not too much.  But some people can tolerate more bitterness like my sister or my landlady back in my college days.  My sister would add bitter melon with a pear and juice them together. It is a very healthy drink since bitter melon has tons of calcium, potassium, beta-carotene, vitamins etc.  I tried her invention once.  I almost puked.  Hehehehehhehe…  I couldn’t take the bitterness of the raw bitter melon.  My landlady from Laos would just eat the bitter melon raw like an apple. It was amazing how others can tolerate a wider range of taste.

Bitter Melon

Cut bitter melon in halves

Optionally blanch bitter melon to get rid of some bitterness

Cut bitter melon into thin slices

Cook meat first, then add bitter melon and seasoning

Stir fried bitter melon

Note if you skip the meat, this can be a yummy vegetarian dish by itself.

Ingredients:

• Bitter melon, 1 (the one I bought was about 12-14 inches long)
• Meat, 1/3 pound (you can use chicken or beef.  I probably used less than 1/3 of ground beef)
• Black bean sauce, ½ tsp
• Oyster sauce, 1 tsp
• Garlic, 1 clove
• Chinese cooking wine, 1 tsp
• Cornstarch, 1 tsp
• Water, 5 Tbsp
• Sugar, ½ tsp

Steps:

1. Cut bitter melon in halves.  Get rid of the seeds and the white pith with a spoon.  The white pith has stronger bitterness.  In my case, I cleaned it so well. LOL.
2. Optional: Do this if you like mild bitterness like me.  Boil a small pot of water.  When the water boils, put the cleaned bitter melon in the pot. Use high heat. Let it cook for 2 or 3 minutes.  Drain it well.
3. Cut bitter melon into thin slices.  Put it aside.
4. Finely chop garlic.  Put it aside.
5. Cut meat into thin slices or you can use ground meat like I did. Either one is fine.  Put it aside.
6. In a small bowl, mix cornstarch with water.  Mix it well. Put it aside.
7. Spray cooking oil in a frying pan.  Use high heat.  Add chopped garlic, bean sauce to the pan.  Mix it well and let cook for 10 seconds or so.
8. Add meat to the pot.  Stir fry it for a few minutes till it is cooked.
9. Add bitter melon to the pot.  Mix it well.  Add Chinese cooking wine, sugar, and oyster sauce. Mix it well.
10. Add cornstarch mixture to the pot.  Let it cook for a minute or so or until the sauce thickens.  Serve hot.

I got some leftover roast duck in the fridge. What to do about it?  I remember I was shocked when my Chinese college buddy told me that she had leftovers in her fridge that were like 3 or 4 days old.  I grew up with fresh food everyday.  My mom would go to the market and get fresh food everyday.  I do mean every day!  Whatever leftover from dinner would become her next day breakfast.  We rarely ate any leftovers for dinner.  I was so lucky and I didn’t even realize it back then.  I learned to cook for myself when I was in college.  Being a poor and busy student, I could only afford to cook once or twice a week.  I ended up making a big batch of food, and I ate that for a week or so.  Then I started to realize it was not that strange to have leftover food for days.  I started to appreciate that.  Some of the food actually tasted better the next day.  The leftover roast duck I had was 3 days old.  But it was still yummy and edible. I decided to debone the meat and add some pickled vegetables to make it into a sautéed mei fun dish.  My friend mentioned that there is a Taiwanese food truck in NYC.  It was so cool.  I checked out their website. They put Chinese pickled vegetables as a side dish for the meal.  That reminded me that I could turn my leftover into a nice mei fun dish if I added some Chinese pickled veggie.  I made this meal from start to end in about 20 mins.  It was yummy and convenient.  All my leftover roast duck was gone.  I really wish I had more leftover to make the dish again.  LOL.

Chinese pickled vegetable

Debone and cut roast duck into pieces

Add roast duck and pickled vegetable in the pan

 

Add mei fun to the pan

Sauteed mei fun with roast duck and pickled vegetable

Ingredients (Serve one big hungry serving):

• Mei Fun, 4 oz (about 2 dried ones)
• Roast Duck, about a cup (I didn’t really measure.  Whatever leftover I had, I used it all)
• Pickled vegetable, 3 Tbsp
• Chinese cooking wine, 1 Tbsp
• Garlic, 1 clove
• Sugar, 1 tsp
• Cornstarch, 1 tsp
• Water, 6 Tbsp
• Salt, a dash
• Pepper, a dash

Steps:

1. Boil a big pot of water.  When the water boils, put dried mei fun in the pot.  Use a fork or a pair of chopsticks to separate the noodles when it softens.  Cool it for 2 mins after it is separated.  Turn off the heat.   Put noodles in a colander.  Rinse off excess starch under the tap.  Put the noodles aside.  Let it drain.
2. Chop garlic into small pieces.  Put it aside.
3. Debone and cut the leftover roast duck into small pieces.  Put it aside.
4. In a frying pan (non-stick would be better), spray some oil.  Add garlic and roast duck meat in it.  Stir fry for a minute.  Add Chinese cooking wine.
5. Add pickled vegetable to the pan and mix it well.
6. Add mei fun to the pot. Mix it well.
7. In a small bowl, add cornstarch, sugar, pepper, and water.  Mix it well.
8. Add sauce to the pan. Mix it well with the noodles.  Let it cook for a minute or so. Taste it.  NOTE that I have not put any salt in this dish because the Chinese pickled vegetable is kind of salty.  You can add some salt if needed.  Turn off the heat. Serve hot.

I missed mom’s cooking especially her oyster cakes.  Unlike most oyster cakes that taste like omelets, mom’s oyster cakes have no eggs in it.  Mom’s just tastes like oyster and a little bit of scallion and parsley.  It was so simple, and yet sensationally delicious.  I have tried a lot of oyster cakes in my life.  I have never found one that ever came close to mom’s version.  I called her the other day and asked her for her recipe.  I really wanted to make this.  But guess what?  I didn’t have the exact ingredients.  So I substituted some.  She used small oysters.  I used the big oysters and cut them in pieces.  She used potato starch.  I used a combo of cornstarch and all purpose flour.  My version turned out OK and edible.  But of course, it was nothing like mom’s specialty oyster cakes.  Maybe some recipe like this was not meant to be altered, or it won’t be special recipe no more. LOL. I think the big oysters I used were not a problem.  The key was probably the potato starch.  Mom’s version got a crispy edge and mine was not crispy at all.  I think it was because regular all purpose flour did not give a crispy texture compare to the potato starch.  I’ll remember to get potato starch from a Chinese grocery store next time.  I would certainly make this dish again. YUM.

Oysters sold in a glass jar

Clean oysters a few times

Add flour, parsley, scallion, fish sauce and pepper

Lay oysters flat on the pan

My Oyster Cake

Mom's oyster cakes

Ingredients (serves 2):

• Oyster, 1 pound (prefer small oysters for this.  Big oysters are ok, you have cut them into pieces after you cleaned them)
• Scallion, 2 stalks
• Parsley, a small bunch
• Potato starch, 2 – 3 Tbsp
• Fish sauce, 1 tsp
• White pepper, a dash
• Chinese cooking wine, 1 tsp

 Steps:

1. MUST CLEAN oysters first.  This is important.  Put the oysters in a large container.  Fill it with water to cover the oysters.  Add a pinch of salt.  Rub the oysters gently.  The water would look cloudy. Discard the water.  Rinse the oyster for 5 or 6 times until the slimy stuff is gone.  Put the oyster in a colander, and let it drain.  There may be some moisture in the oysters, that’s ok. It does not need to be completely dry.  Put oyster in a mixing bowl.  If you are using big oysters like me, cut the oysters into smaller pieces.  I cut each oyster into 3 or 4 pieces.   
2. Cut scallion into dices, add it to the oysters.
3. Cut parsley into small pieces, add it to the oysters.
4. Add two tablespoon of flour first and see if it covers the oysters.  Gradually add a little bit more flour if needed.
5. Add fish sauce, scallion, parsley, Chinese cooking wine, a dash of pepper to the mixture. Mix it well.
6. Use a non-stick frying pan.  Spray oil.  Use high heat.  Add oyster mixture to the pan.  Make it flat like a thin layer.  Let it cook untouched for 5 minutes or so.
7. Spray some oil on the top side of the oyster cake before flipping it over.  Cook the other side for another 5 mins or so.  Serve hot.  Taste it. If you need it more salty, drizzle a few drops of fish sauce on top.

No more school for another month, yay!  Finally, this semester was over.  I felt so exhausted this week trying to wrap up exams, presentations and papers stuff.  I didn’t really feel like cooking after I finished my class on Saturday.  I went to the Chinese grocery store and got a bunch of ready-made food for dinner.  I got half a roast duck and half a soy sauce chicken.  I had never made soy sauce chicken before, but I know it is a labor intensive dish.  I’ll be standing by the stove and rotating the chicken in a wok with soy sauce every few minutes until the whole chicken is fully cooked and got a nice dark soy sauce color, that’s like an hour or so.  No, thank you.  If I don’t have school, I may have more time and energy to cook something like this. For now, I’ll stick with something that can be done in 30 mins or so.  It’s great that I can get ready-made food like soy sauce chicken, roast duck and some other goodies from the store.  They are very yummy.  You can buy half or a whole thing, or even get a combo lunch box served with rice.  My favorite is roast duck and steamed chicken combo lunch box.  Most Chinese love these.  But to the Americans or non-Chinese, they may not appreciate as much because the chickens or ducks are sold with bones.  You know, most meat dishes served in America are boneless.  There is no way anyone can eat these with a fork or knife.  Besides, they may not feel comfortable or polite to pull a piece of bone from their mouth.  This was not how they were taught for table manner. They separate any bones first on the plate before eating the meat.  I never realized this until my coworker felt so embarrassed when he ate a piece of meat with a small bone, and he didn’t know what to do with the bone in his mouth.  LOL.  Stupid somehow, but it did tell a lot about the difference in cultures.

Half a soy sauce chicken

Half a roast duck

Roast Duck and Soy Sauce Chicken Combo with Rice

It has been a busy week.  I managed to finish an exam, some school projects, and my day job.  Sometimes, I felt like I really didn’t even have time for lunch.  But as a fatty, I can’t skip lunch.  I need food.  LOL.  Going to the cafeteria would waste me 10 minutes going back and forth, and I may end up with burgers or fries which is not something I would like to have now since I’m trying to eat healthier.  I used to pack leftover for lunch if I was really busy and eat it at my desk. But I do have concerns because I don’t want my office to smell like food.  I like to keep the work environment neutral in smell.  So I started to make tuna fish sandwich instead.  I learned a trick from my friend for making tuna fish sandwich.  To prevent it from getting soggy, I toasted the bread lightly. This made the bread less absorbent.  I also learned to add some celery and onion with the tuna.  I used the 15-grain bread that gave some extra fiber to my meal.  I used light mayonnaise. It was yummy.  It was almost as good as Oliver’s super sandwich. LOL. Their tuna sandwich was so good.  It was soooooo thick stuffed with tons of tuna.  Mm… I missed that. I wish they have a store nearby.

Cut celery and onion

Add tuna

Toast and let bread to cool down

Spread tuna mixture on the bread

Home made tuna fish sandwich

Ingredients:

• Bread, two pieces (whole wheat, or multi-grain would be healthier)
• Light mayonnaise, 1.5 Tbsp
• Canned tuna fish, 1 can (I used the solid tuna fish in water. I recommend that)
• Celery, 1 stalk
• Onion, chopped, about 1-2 Tbsp
• Pepper, a dash

Steps:

1. Set the toaster to the lightest setting.  Lightly toast the bread.  Set it aside to let it cool down.
2. Cut celery into dices.  Put it in a bowl.
3. Finely chopped onion.  Add this to the celery.
4. Open a can of tuna.  Use the lid of the can to press down the tuna and squeeze out the water from the can.  The more water you get rid of, the better the sandwich would be because a soggy fish sandwich would be yucky.  Or you can use a colander to get rid of the water or whatever works for you.
5. Add the tuna to the bowl.
6. Add a dash of pepper and 1 tablespoon of mayonnaise first to see if there is enough sauce to mix everything.  If you need more sauce, add the rest of ½ tablespoon.  Don’t add too much sauce because it will make the sandwich soggy, and it adds more calories. LOL.
7. Mix all the ingredients well.
8. Make sure the bread cools down before you add the tuna on it.
9. Now you can wrap it up on a piece of aluminum foil or sandwich bag. And it is ready to go.

What a week! Busy, busy.  People were sending me email late at night and telling me that this and that was urgent.  I am also struggling with finishing the school assignment.  It was really crazy.  I got about 35 minutes for lunch today.  I usually would make ramen noodles when I was in a rush.  Today I made Pan Fried Tofu with some veggie instead.  I was trying cut back on the starch.  Tofu with veggie is probably the most simple and bland food ever.  Tofu itself doesn’t have much taste.  But a bland dish like this is good for complementing a meat or a spicy dish.  I am eating this to be healthier and cut down the amount of meat and starch.  Ya, I’m trying to lose weight.  Since the dish is so simple, and the ingredients are pretty cheap, I don’t usually order it at a restaurant because I would feel that I got ripped off or something.  LOL.  But one time I did order this dish when I had dinner with my vegetarian friend.  I ordered some meat dishes for myself and couple veggie dishes for her.  I forgot the exact name of the dish on the menu.  It could be just called something like Steamed Tofu and Chinese Vegetable.  When the dish came, it had a few pieces of tofu, and couple of veggie, and some soy sauce poured over the dish.  That was it.  And they charged like $15 for a simple, inexpensive dish like this just because we ate at a fancy Chinese restaurant!  Really, what a rip off!  I could have made the same dish at home for less than $2.  My vegetarian friend felt bad since it was my treat.  It was alright, I did enjoy the dish. The tofu was silken. The veggie was yummy, and soy sauce was nice with a slight sweetness.  Plus the company, priceless!  I kind of made the same dish today except I pan fried it instead of steamed it.

Cut tofu and pat dry each piece

Pan fry tofu for 5 mins each side

Pan Fried Tofu with Bok Choy

Ingredients (Serves 2):

• Tofu, 1 pack medium or soft firm. Don’t get the silken, it will be too soft to pan fry.  (I only made half of the tofu just for myself at lunch)
• Chinese vegetable, a small bunch (You can use any leafy veggie like Choy Sum.  I used baby Bok Choy)
• Garlic Powder, a dash
• Salt, a dash
• Soy sauce, 1 tsp
• Oyster sauce, 1 tsp
• Sugar, ¼ tsp
• Cornstarch, 5 Tbsp

Steps:

1. Wash the veggie for couple of times.  Drain and put it aside.
2. Prepare the sauce:  Put soy sauce, oyster sauce and sugar in a bowl. Mix it well. Put it aside.
3. Cut tofu into thick pieces less than an inch thick.  Use a paper towel to pat dry the tofu.
4. Put the cornstarch on a plate.  Coat tofu with the cornstarch.
5. In a non-stick frying pan, spray cooking oil on it.  Use medium heat. Add tofu to the pan. Make sure they don’t touch each other.  Let it cook on one side for 5 to 7 minutes or until it is golden in color.  Flip it over to the other side, and cook it for another 5-7 mins.  Remove it from the pan.  Put it on a serving plate.
6. Add a little bit oil in the pan.  Put the baby Bok Choy (or other leafy veggie) and stir fry it.  Add a dash of salt and garlic powder. Mix it well.  Cook it for 2 or 3 minutes or until it is cooked.  Remove the veggie from the pan.  Put it on the side of the tofu on the serving plate.
7. Add some sauce to the tofu.  Serve hot.