Tuesday, May 11, 2010

Tofu with Bok Choy and Orange Ginger Carrots

Marinating tofu for a whole day before cooking this recipe makes a big difference. Marinating is simple when you know how to do it and it's well worth the prep time.
My first line of order is to slice the tofu into sizeable chunks and slow cook it on a non-stick skillet without any oil, on low heat, to allow all the excess water to cook off. Some people suggest putting a towel on the tofu and putting some weight to 'press' the tofu, but I think this works better.

Block of tofu
2/3 cup orange juice
2 cloves garlic, crushed 
2'' fresh ginger, grated
handful of coriander, torn
2 tbs soy sauce
2tbs brown sugar
4 heads of bok choy, lightly steamed
3 large carrots, peeled and chopped
2/3 cups orange juice
2'' fresh ginger, grated
1/2 cup vegetable broth

1. Marinate the seared tofu in the first 6 ingredients. Let sit over night.
2. Boil carrots in orange juice, ginger and broth. Mash with a potato masher if possible, or use an emersion blender, or just keep carrot slices whole if you're like me.
3. Lightly steam the bok choy, don't over do it- mushy bok choy is not delicious.
4. Assemble and serve :)

No comments:

Post a Comment