Pour boiling water over the atsuage, drain well, and slice into bite-sized pieces.
Rinse the bok choy really well and cut into bite-sized pieces as well.
Heat some sesame oil in a skillet and briefly stir-fry the bok choy. Add the atsuage and cook some more, then add the ☆ ingredients in the listed order.
Pour in the water and simmer the mixture for a short time. Once it comes to a rapid boil, add a katakuriko slurry (a mixture of katakuriko and water), simmer again until it boils, add salt and pepper to taste and serve.
Story Behind this Recipe
This is one of my family's favorite. It has a lot of dark green vegetables and plant-based protein. You'll frequently find this dish on our dinner table.
Pouring boiling water over the atsuage is to remove the extra oil. Use colander when doing so. When you stir-fry the atsuage, the tofu inside tends to fall apart easily. So stir it gently. The Katakuriko in the recipe can be replaced by cornstarch. But when you do so, use 1 and 1/2 tablespoon of cornstarch.