Soy Ginger Tofu with Bok Choy

sweet&sour tofu

This is more exciting than you know! I’ve been a vegetarian for sneaking up on 4 years and this was my first successful attempt to cook tofu in such a way that it evoked the same “yum!-I-ordered-this-for-dinner-at-a-restaurant-and-I’m-extremely-satisfied” feeling. Huge win! The recipe couldn’t have been easier, either. Boston Boy & I hiked Great Falls Sunday and arrived home in desperate need of a quick & nourishing meal pre-movies (we saw Lincoln, and I don’t know that you need to rush to see it while it’s in theaters, but I definitely recommend it!). Did a quick dash to the grocery, cooked & ate it all in under an hour!

This Soy Ginger Tofu is great to keep in your wheelhouse for a simple, scrumptious din din!

bok choy sauce ingredients

For the Sauce:

1/4 c honey

1/4 c lemon juice

1/4 c soy sauce

2 tbl pickled ginger (fresh would of course be wonderful too, but this was a quick operation!)

1 heaping tbl garlic

1 1/2 tbl sriracha

Everything Else:

1 bunch of bok choy (thoroughly cleaned!)

1 package of firm/extra-firm tofu

1/3 c flour

pinch of salt

2 tbl canola oil

So, I recommend you start by situating your tofu. Slice your tofu into 1/2 an inch thick pieces and lay on a bed of paper towels. Lay more paper towels on top and perhaps even a cutting board on top of those paper towels. We want to remove as much liquid from the tofu as possible, as quickly as possible! While that’s being pressed/patted, start on your sauce. I recommend using one liquid measure and adding your honey, then lemon juice, then soy. Mix in your g&g & sriacha & let that rest.

Next (or meanwhile if you have a wonderful Boston Boy as your sous chef) clean and chop your bok choy (both the stalk and the leafy part) into bite-sized pieces.

bokchoyprep

 

Finally, once your tofu has rested for a while, slice each piece 3 times so you have 1 by 2 inch rectangular pieces, then coat each piece in your flour/salt mixture. Now it’s time to cook these babies! Heat your oil in a large skillet. Once your oil is hot enough gently place your tofu (you should see itty bitty bubbles surround it) in the oil. Let the tofu fry for 3-4 minutes and then flip once the bottom is beginning to look golden brown. Cook the second side (it’ll cook a little more quickly than the first) until it’s also golden brown.


tofu_sweet&sour

I removed a good amount of the oil in my pan (I know we’re frying, but we’re health conscious when we can be!) and then added the bok choy. Start by adding the stalky, crunchy parts. Let those get off to a good start cooking & then pour in your sauce. Let it all start to simmer then add the leafy green parts of your bok choy.

Let it all jive together for 5-7 minutes (the stalky parts of your bok choy should be tender with a slight crisp), and then remove from heat. Serve on top of your favorite grain – I choose quinoa!

Give it a try, you’re going to love it! And…I promise, even for all you tofu skeptics. This is a great gateway tofu!

roasted red pepper & chickpea quinoa

red pepper & chickpea quinoa

This roasted red pepper & chickpea quinoa was a little bit of a whim, but ended up being a super simple and satisfying meal I ate throughout the week. Roasting both the red peppers and the chickpeas yielded hearty, wholesome flavors I couldn’t get enough of!

All you need is:

2 red peppers

1 large can of chickpeas

1 cup quinoa

2 cups vegetable broth

2 tsp cumin

1/2 tsp cayenne

2 tablespoons olive oil

kosher salt

roasted chickpeas

Start by prepping your chickpeas! Set your oven to 400. Rinse & drain your chickpeas and then lay them out to dry on paper towels, lay paper towels on top too to blot excess liquid. Wait 10 minutes or so until your chickpeas are dry-ish. Pour into a bowl and toss with olive oil & seasonings. Lay your chicks out on a cookie sheet and bake for 10-15 minutes. These roasted chickpeas make a great snack, salad topper, or mix in!

Roasted Red Peppers

While your chicks are baking start roasting your red peppers. My favorite trick for this is to pop my peppers directly on a gas burner. Cook & rotate them with a pair of tons ’til their skin is blackened & blistered and then remove from the heat. Pop ’em in brown paper bags to cool. Once they’ve cooled, run the peppers under cold water and remove the charred outer skin with either a paring knife or just your fingers. Remove the seeds and blot your peppers between paper towels. I finely chopped my peppers & they were the perfect quinoa fixing.

Finally, I used quinoa, but I think any grain would be great! Use two cups of broth for every cup of quinoa. Combine both & bring to a poil in a small pot. Once you’re boiling, put a lid on it, and wait until all the liquid is absorbed and you start to see the quinoa blossom (little white specks come out on each grain!). When your quinoa’s cooked, mix in your veggies and serve. Enjoy hot or cold, as lunch or dinner, alone or on a bed of greens.