Bok Choy & Tofu
Ingredients
EVOO
Garlic
Extra Firm Organic Tofu
Bok Choy
Celery
Cashews (optional)
Ground sea salt
Ground pepper
Rice
Instructions
I stopped eating meat in 1985 and there were very few options on menus for vegetarians - - I was 14 and didn't cook for myself yet. And really the only cuisine that used tofu back then was Chinese...and it was always too soft and tasteless to me.
I began experimenting with Tofu recipes years ago. I have no memory of where this one came from but it became my signature dish. Every person I've ever made it for swears they have never had Tofu this good. My meat loving husband says it's on par with bacon (when thinly sliced.)
For all you vegetarians cooking for carnivores, you'll want this Tofu recipe at your finger tips.
Keeping in mind you can use this Tofu recipe with anything...My husband wants me to tty making a TLT (Tofu, lettuce & tomato). Sliced thin enough it really could be a bacon substitute.
I add it to salads, soups and sandwiches!
PREP: Thinly slice the tofu and place between paper towels to drain. Use a heavy item to weigh it down.
You can drain them over night in the fridge, two hours before cooking or even 10 minutes. It all depends on how 'drained" you want the tofu to be.
Chop a bulb of garlic (I'm a garlic fiend so I use a lot - feel free to use less)
Wash and cut up Bok Choy and Celery
Begin the rice when you add the tofu to the pan. Brown rice usually takes about as long as the cooking of the tofu. It's OK if the rice sits covered waiting for the veggies to cook.
COOK: Add EVOO to pan and allow to get really hot. You're essentially frying the tofu so be generous with the oil.
Place tofu slices face down and then cover the top with S&P
Once the bottom gets brown and as cooked as you want it, flip it over. The thinner the slices and the browner the tofu gets, the crispier it will be.
Once cooked, remove tofu - using the same pan, add more EVOO (if needed) then add garlic
Saute garlic until cooked- for this dish I prefer it very cooked
Add celery
About 5 min later, add the Bok Choy
Bok Choy cooks really fast so keep sauteing it.
Once cooked, throw it all over rice and add cashews (optional)