My crispy tofu with sautéed ginger bok choy dish has an abundance of great flavours. This recipe is an excellent vegetarian option!
Ingredients
Recipe serves 6
6 bok choy, washed thoroughly, and chopped into large pieces
2 garlic, sliced
1 shallot, finely chopped
1 tbsp fresh ginger, finely sliced
4 tbsp sesame oil
2 sprigs fresh thyme, rinsed
2 tsp rice wine vinegar
2 tbsp maple syrup
1/4 cup coconut nectar (alternative to soy sauce) (I use the Bragg brand)
1/4 cup water
1 1/4 tsp ground black pepper
1/4 tsp garlic powder
2 tsp salt
1 tsp paprika
1/4 cup avocado oil, plus more
1 brick tofu, firm
1 cup corn starch
2 scallions, chopped
1/2 cup sprouted almonds, chopped
Preparation
To press the tofu- wrap the tofu in paper towels and place it in a bowl. Cover with a dish towel and place something heavy directly on the tofu (for example, large cans of beans, heavy pots). Set aside for at least 20 minutes.
In the meantime, prepare the sauce. Add the rice wine vinegar, maple syrup, coconut nectar, and 1/4 tsp of black pepper in a small bowl.
Heat a large pan on medium heat and add the sesame oil, garlic, shallot, ginger, and thyme. Sauté a few minutes until shallots have softened. Add the bok choy and sauté for an additional 2-3 minutes, stirring often. Reduce heat to medium-low. Add the sauce and water. Allow to cook for about 10-15 minutes or until the bok choy has softened.
Preparation for the Tofu
Remove from the paper towel and cut into cubes.
In a separate non-stick pan, heat avocado oil on medium heat.
Mix the cornstarch, 1 tsp black pepper, garlic powder, salt, and paprika, in a medium bowl.
Toss the cubed tofu into the cornstarch mixture, completely coating them and then placing them one by one in the hot oil in a single layer. Fry the tofu in batches, flipping them until crisp on each side. Cook the tofu until all sides are crispy and golden, watching they do not burn.
When all the tofu is crisp, add them to the pan with the bok choy, and mix everything to absorb the sauce.
I like to serve mine with chopped fresh scallions and chopped almonds.
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