I made black pepper tofu with bok choy BUT the sauce was too wet...

[Phentex]

from the bok choy I think. As it cooked, it released a lot of water. The sauce was soy/brown sugar/rice wine mixture and not much to thicken it and was only dumped in near the end.

I was worried the crispy tofu would get soggy but it held up ok. Not sure what I could have done differently. Thoughts?

[PoliticAverse]

1. Cornstarch. n/t

[Phentex]

3. seems obvious now!

Thanks!

[lapfog_1]

2. corn starch

dissolve a teaspoon or two in warm water... and to your sauce

[PoliticAverse]

5. Yes important to dissolve it in water that isn't too hot else it doesn't work right. n/t

[fierywoman]

4. Yeah, cornstarch is usually added at the very end -- maybe also with a subtle swipe of sesame oil.

[Phoenix61]

6. Cook the box Chou separately and drain well

Mix the sauce in the pan and stir until thickened then add box choy and tofu. The idea to add a little corn starch is good, too.

[Warpy]

7. Cold water + cprmstarch is the fix

and it takes a lot less than you think. Asian sauces are meant to coat the food, no more, and just a little thickening can make all the difference without changing the flavor.

Just mix a teaspoon or so of cornstarch in a couple of tablespoons of cold water and add it at the end.

There wasn't anything wrong with the recipe, it just forgot the bit at the end.

[irisblue]

8. you press the liquid out of the tofu? What type of tofu did you use?

[spinbaby]

9. A lot of cornstarch suggestions

Although cornstarch will work just fine, I’ve discovered something called clear jel, which looks like cornstarch, but cooks up to a clearer and less gooey sauce. I think it’s intended for pie, but it’s also great for sauces. I buy clear jel at my local Mennonite bulk store. There’s a cook type and an instant type—you want the cook type.

[Phentex]

10. very interesting!

looks to be vegan, too. Thanks for the note about instant vs cook!