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Spiced Tofu with Bok Choy

Spiced Tofu with Bok Choy - Supper With Michelle

 

Have you ever made a tofu crumble? Well that is… aside from a tofu scramble, which is a little different? Well this dish was inspired by one of my instagram contacts by the name of Gayle of (@thesoupsolution). She made a bowl of Spicy Ramen Noodles the other day and topped it with some veggies and tofu crumbles and I couldn’t stop thinking about it. So after seeing it, I felt inspired to put my own spin on tofu crumbles. I’ve done something similar to this in the past, where I added a lot of other veggies to the mixture and piled them into lettuce wraps which are amazing, but I’ll have to save the recipe for another day. Anyway, I find this recipe to be really vibrant in color and in flavor. Feel free to add other vegetables if you prefer. And what’s great about this mixture is that you can serve it over noodles or rice, or even stuff them in to some lettuce wraps!

 

 

Spiced Tofu with Bok Choy - Supper With Michelle

 

Recipe: Serves 2 – 3

Adapted from Here

Ingredients:

1 Package of Organic Firm Tofu (cut into 5 slices and use “pressing” method to get rid of excess moisture)

1 tablespoon of Arrowroot Powder (or Cornstarch)

2 tablespoons of Oil (I used part Vegetable and Sesame Oil)

3 – 4 small Bok Choy (hard ends cut off, portioned, white ends sliced thin – still leaving the long leafy green portion in tack)

1 – 2 Green Onions (thinly sliced with white and green parts separated)

1/2 cup of Carrots (either shredded or matchsticks)

1/4 of a Red Bell Pepper (thinly sliced)

Ingredients for the Sauce:

4 tablespoons of Organic Tamari Sauce

1 tablespoon of Chinese Hot Mustard (Dijon is a fine too)

1 – 2 Cloves of Garlic (finely minced)

1/3 inch of Ginger Root (finely minced)

1 tablespoon of Chili Garlic Sauce (Sriracha Sauce is fine too)

1 tablespoon of Agave Nectar (Honey is fine for Non-Vegans)

1 tablespoon of Sesame Oil

 

Spiced Tofu with Bok Choy - Supper With Michelle

 

Accompaniments:

Rice or Noodles (I used thin Rice Noodles)

Fresh Herbs such as Cilantro or Thai Basil

Sesame Seeds

Green Parts of Green Onions

Thin Slices of Cucumber for some added freshness

Chili Garlic Sauce

Remaining Sauce for topping

 

Spiced Tofu with Bok Choy - Supper With Michelle

 

Instructions:

In medium bowl, by hand, crumble all of your tofu up into small pieces. Sprinkle that mixture with arrowroot powder, give it a stir and set to the side. Begin to prepare your rice or noodles and set to the side once done. In a small bowl mix the ingredients for your sauce and set to the side. In a large skillet/wok, heat oil on a medium heat and add in tofu. Allow this mixture to cook for 15 – 20 minutes, stirring occasionally, to ensure it all browns. It will look a little like scrambled eggs and golden in color, but you will want it a bit browner than that, like ground meat. Add in your carrots, white part onions, and white end parts of your bok choy. Sauté that for another 5 – 10 minutes, then stir in half of your sauce mixture (leaving the other half as a topping at the table) and ensure it is mixed in well and the tofu absorbs the moisture. Then lightly fold in your green parts of bok choy and red bell pepper. Saute just until bok choy begans to wilt. Then top this mixture over rice or noodles. add any other accompaniments and enjoy!

 

Spiced Tofu with Bok Choy - Supper With Michelle

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