GINGER TOFU WITH BOK CHOI AND JASMINE RICE
1 pkg extra firm tofu, drained and pressed
2 T. peanut oil
1 T. grated ginger
1 t. minced garlic
8-10 baby bok choi, cleaned with leaves divided
salt, to taste
2 c. cooked jasmine rice
Marinade:
3 T. grated ginger
6 T. soy sauce
2 T. pure maple syrup
Sauce:
2 T. apple juice
2 T. rice vinegar
1/2 t. dried chili flakes
Open and drain tofu then press for 10-15 minutes. Once drained, cut into 1/2" cubes.
Mix ingredients for the marinade and toss in the tofu. Place in air-tight container in the fridge, remembering to toss every couple minutes.
Heat a large saute pan over high heat with 1 T. peanut oil. After oil starts to smoke, saute grated ginger and garlic for about 15 seconds, then stir in the bok choi leaves. Place lid over pan and steam for about 2 minutes.
After bok choi has wilted slightly, sprinkle with salt then place on a serving platter. Quickly rinse your saute pan with cold water, dry with paper towel and return to the burner. Turn to medium heat and add 1 T of peanut oil. After oil starts to smoke, use tongs to transfer the tofu pieces to the pan (preserve liquid for later).
Stir fry the tofu until browned then flip to brown the other side. Once the tofu is browned, pour the reserved marinade over the top, along with the chili flakes, apple juice and apple vinegar. Bring the tofu with liquid to boil, then reduce to simmer. Allow the sauce to reduce and thicken. Pour the tofu and sauce mixture over the prepared bok choi and rice.
