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Baby Bok Choy with Pan-seared Tofu. This is one my stand-bys.  It comes together quickly and is always tasty and healthy.  I usually eat it sans carbs, but I tonight I craved some forbidden rice and thought the fragrance and great texture of the rice would be nice. And it was really nice.  Any rice would do in a pinch (or, for that matter, soba noodles), but this black rice is just awesome and very nutritious. I also typically add carrot for color and sweetness but I didn’t have any today.  It was just as good. Do it up: 2 c. cooked forbidden rice 2 teas. vegetable, peanut or walnut oil plus 1 teas. additional oil (I use canola for the omega-3s) 1 fourteen oz. block of tofu, drained well, sliced into 8 long strips 3 heads baby bok choy (or 1.5 large bok choy) leaves and stems chopped and separated 1 tbls very finely chopped or grated garlic (I used my rasp); about 3 cloves 1-2 teas. very finely chopped or grated fresh ginger 1 pinch red pepper flake to taste 1 teas. Bragg’s amino acids (optional) 1 T. oyster sauce, or in my case, vegetarian stir fry sauce Cook it up, yo: Heat a large skillet to medium heat with 2 t. oil to coat bottom of pan.  When pan is hot, place tofu strips down into the pan.  Do not touch.  Let the tofu sizzle and really form a good crust.  When the pieces are ready to be turned, they will release from the pan and will be a deep blonde color.  If they are sticking, they aren’t ready yet.  Be patient.  Keep rotating till sides are a nice golden color, set aside on paper towel-lined plate. In same skillet, lower heat a little, and add remaining teaspoon of oil to pan.  Add bok choy stems and red pepper flake.  Let cook about 2-3 minutes, then add bok choy greens, ginger and garlic.  Stir to combine and let greens wilt down,  about 2 minutes.  Add amino acids, oyster / veg sauce and stir to coat.  Add tofu back into pan, nestling strips into veg to allow strips to quickly glaze.  Let heat through about 1 minute. Serve greens and 4 strips tofu over rice and finish with a spash of low-sodium soy sauce and a drizzle of toasted sesame oil, if desired.   Serves 2 for dinner, 3-4 as light lunch.

Baby Bok Choy with Pan-seared Tofu.

This is one my stand-bys.  It comes together quickly and is always tasty and healthy.  I usually eat it sans carbs, but I tonight I craved some forbidden rice and thought the fragrance and great texture of the rice would be nice. And it was really nice.  Any rice would do in a pinch (or, for that matter, soba noodles), but this black rice is just awesome and very nutritious. I also typically add carrot for color and sweetness but I didn’t have any today.  It was just as good.

Do it up:

2 c. cooked forbidden rice

2 teas. vegetable, peanut or walnut oil plus 1 teas. additional oil (I use canola for the omega-3s)

1 fourteen oz. block of tofu, drained well, sliced into 8 long strips

3 heads baby bok choy (or 1.5 large bok choy) leaves and stems chopped and separated

1 tbls very finely chopped or grated garlic (I used my rasp); about 3 cloves

1-2 teas. very finely chopped or grated fresh ginger

1 pinch red pepper flake to taste

1 teas. Bragg’s amino acids (optional)

1 T. oyster sauce, or in my case, vegetarian stir fry sauce

Cook it up, yo:

Heat a large skillet to medium heat with 2 t. oil to coat bottom of pan.  When pan is hot, place tofu strips down into the pan.  Do not touch.  Let the tofu sizzle and really form a good crust.  When the pieces are ready to be turned, they will release from the pan and will be a deep blonde color.  If they are sticking, they aren’t ready yet.  Be patient.  Keep rotating till sides are a nice golden color, set aside on paper towel-lined plate.

In same skillet, lower heat a little, and add remaining teaspoon of oil to pan.  Add bok choy stems and red pepper flake.  Let cook about 2-3 minutes, then add bok choy greens, ginger and garlic.  Stir to combine and let greens wilt down,  about 2 minutes.  Add amino acids, oyster / veg sauce and stir to coat.  Add tofu back into pan, nestling strips into veg to allow strips to quickly glaze.  Let heat through about 1 minute.

Serve greens and 4 strips tofu over rice and finish with a spash of low-sodium soy sauce and a drizzle of toasted sesame oil, if desired.   Serves 2 for dinner, 3-4 as light lunch.


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