Sauteed Lemon Bok Choy w/ Tofu & Dried Beed Tapa

Recipe and photo credits: Lisa Ponseca

INGREDIENTS:

½ / 1 kilo bok choy

2 tablespoon lemon juice

2 cloves minced garlic                         

50 grams dried beef tapa tidbits

2 tablespoon olive oil                          

67 grams tofu (sliced into ½ inch thick

2 tablespoon oyster sauce                   

pinch of salt & black pepper

PROCEDURE:

Wash bok choy leaves in cold or running water.

Pat the tofu with paper towels to remove excess water; cut into ½ inch thick.

Prepare a non-stick pan slightly on medium heat (20 seconds) before adding olive oil; cook tofu about 2 minutes or until bottoms are lightly golden. (set aside)

Saute minced garlic, salt, pepper & dried beef tapa on olive oil for about 2-3 minutes overmedium heat; add lemon juice, oyster sauce and bok choy.

To serve, toss mixture then topped with lightly golden tofu.