Easy Bok Choy and Tofu

Yes, yet another recipe. I’m stressed and cooking calms me. Here is one of my favorite dishes. It is another vegetarian offering because I’ve been eating a lot less meat the past few weeks. I love greens and bok choy is a great one to cook with. It’s not bitter and is easy to handle. If this is the main or only dish, this recipe feeds 2 hungry people. But it is easy to double it.

Put some rice on to cook.

 

Thinly slice an onion and dice two or three garlic cloves. Put in a saucepan with a liberal addition of olive oil and lots of fresh ground salt and pepper. Cook on low heat until the onions begin to turn clear. Stir often to keep the garlic from burning and becoming bitter.

 

Open and drain a packet of firm, lite tofu. I prefer Mori Nu. It has a very smooth texture. It comes in tetrapaks and is easy to use. Dice the tofu into pieces about one centimeter square. Add to the onions. With a spatula, gently fold the tofu into the onions and olive oil. You can increase the heat a bit because you want the tofu to brown. Stir often but gently so you don’t break the tofu squares up.

 

Check on the rice.

 

Clean a bunch of bok choy. Remove the root ends and coarsely chop the rest including most of the stems. When the tofu has begun to brown, reduce the heat and drop the bok choy on top. Allow the pan to rest for about a minute then gently fold the bok choy into the tofu and onions. Cook for a couple of minutes on low heat then turn off the heat and cover.

 

You can add a handful of dried pomegranate seeds after you turn off the heat. They add wonderful color and a sharp bite of sourness.

 

Serve over rice.