I posted similar recipes using shredded tofu and long baby
bok choy sprouts: Shrimp
with Shredded Spice Tofu (五香豆腐絲蝦, Ng5
Hoeng1 Dau6 Fu6 Si1 Haa1),
which adds seafood, and Baby
Bok Choy Sprouts with Shredded Tofu (白菜苗豆腐絲,
Baak6 Coi3 Miu4 Dau6 Fu6
Si1), which uses plain shredded tofu.
Long baby bok choy sprouts resemble spinach in form, but
retains its crunch when cooked, and are the young long sprouts of the bok choy
plant. The long sprouts go well with shredded tofu which is also long in
length. I used spiced shredded tofu instead of the white version, which is more
common, to give added flavor to the dish. If you can’t find long baby bok choy
sprouts (also called long bok choy muy) at your local Asian supermarket, you
can substitute baby bok choy (小白菜, siu2
baak6 coi3). Regular firm tofu, cut into strips, can be
substituted for the shredded tofu.
Enjoy!