Here's a recipe I've been asking Jane to make often in the last few weeks. This was the first thing I asked for when the Thanksgiving leftovers ran out. (How sad, it's back to regular food!)
Jane's Tofu and Bok Choy
- 1 package tofu
- 2 Tbs olive oil
- 3 green onions, sliced, OR 1 small sweet onion, diced
- 10 heads of Bok Choy, cleaned, trimmed, and cut into 2" pieces
- 3 Tbs Soy Sauce
- 3 Tbs Rice Whine Vinegar
- 1 tsp ground ginger
Drain tofu and cut into cubes. (Jane's note: I generally put the tofu in a colander for a few minutes after I've cut it to drain it further.) Coat pan with olive oil. Add tofu and sprinkle with ginger. Sautée tofu until it browns on all sides. Add onion and sautée until onions are soft. (If using green onion, reserve some of the green tips for garnish.) Add bok choy and cook for 3-4 minutes until leaves wilt. Add soy sauce and rice wine vinegar. Stir lightly until everything is coated. Add green onion garnish, if using. Serve with brown rice, or grain of your choice.
Lane's note: I prefer this dish with green onions.