Wednesday, June 13, 2007

Recipe: Wilted Bok Choi with Gingered Tofu

Olive oil (to taste)
1 bunch green onions
2-3 inch chunk of ginger (more if you like)
1 package tofu
1 head of bok choi
red pepper

Slice the green onions and peel and chop the ginger. Cut the tofu into 1 inch (or so) chunks. Remove the leaves from the bok choi and cut the stalks off of each leaf. Slice the stalks into thin pieces; cut the leaves into larger pieces. Heat the olive oil in a skillet. Throw in the green onions and ginger, sauté until they begin to soften. Throw in the tofu and let simmer for several minutes, stirring frequently. Splash on a few teaspoons (or more, it's really to taste) of tamari and sprinkle on some red pepper. Continue stirring. Toss in the bok choi stalks and stir until they begin to soften. Finally, put in the bok choi leaves and stir until they become a darker green and wilt. Serve warm.

Recipe from: Stacy

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