This meal started with a beautiful box of baby bok choy I found at the local market. How to prep them? I love roasting bok choy with a little oil and salt (see below), but I also love braising them. What to serve them with? I asked Google and found this Martha Stewart recipe. All I had to do was swap out the main protein for tofu! Everything else stayed the same.
Note: We like white rice. I know, I know, brown rice is healthier, blah blah blah. But we are vegan and so I figure that a little white rice in the scheme of things is fine!
1 box of extra firm tofu, pressed
3 tablespoons tamari
3 tablespoons agave
The juice of 1 lime
2 teaspoon sunflower oil
3 scallions, for garnish
Sesame seeds, for garnish
White rice, about 1 cup (uncooked)
Baby bok choy, a dozen (a little water, a dash of tamari, a shake of garlic powder)
Get the rice going. Thinly slice the scallions. Set aside.
Preheat the oven to 350. Line a baking sheet with parchment paper. Cut the tofu into 8 pieces.
Whisk together the tamari, agave, lime juice, and oil. Organize the tofu on the baking tray and gently pour the marinade over the tofu. Sort of brush it around to get the marinade on both sides.
Place in the oven and bake for 20 minutes.
Leave the bok choy in tact but clean very well – in between the leaves and close to the stem. Add to a pan with sides and add water, just about 1/4 the way up the pan. Add a few dashes of tamari and a shake or two of garlic powder. Braise on medium heat, covered, until the bok choy are wilting and the white part looks soft.
To serve, place the tofu on top of the rice. Arrange the bok choy on the side of the plate. Sprinkle with scallions and sesame seeds. Enjoy!
Look at those beautiful baby bok choys! Braise them as above or roast them. Brush with sunflower oil, sprinkle with a pinch of salt and roast in a 350 oven for 15 to 20 minutes.