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Wednesday, June 11, 2014

Orange Glazed Tofu with Bok Choy

Tonight's dinner is going to be a scrounge. I have nothing prepped or planned so I'm hoping everyone can find something they like. I'm willing to bet Nick will have a bowl of granola, Dylan some yogurt and fruit, and I may go for a salad or eggs. Like everyone, I have a love/hate relationship with meal planning. Sometimes I find myself chopping vegetables for supper at 8:30 in the morning worrying a meal will never come together in time. Other days I'm relaxed knowing our dinner is from a favorite recipe that requires little brain power. This Orange Glazed Tofu with Bok Choy is one I don't worry about. It's quick, flavorful, and stress free. A recipe that allows us an extra hour at the beach is a win in my book. In fact, I should make it more often.

Orange Glazed Tofu with Bok Choy

1 cup freshly squeezed orange juice (about 3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons soy sauce
1 1/2 tablespoons rice vinegar
2 teaspoons maple syrup
1/2 teaspoon ground coriander
14 ounces extra-firm tofu
3 tablespoons olive oil
1/2 a lime, juiced
2 bunches bok choy, chopped
1/2 cup roasted peanuts, chopped
brown rice for serving (optional)

First, slice the block of tofu into 1/2-inch rectangles and brush all sides with 1 tablespoon of olive oil. Heat a large griddle pan (that you use for pancakes) over medium-high. Sear the tofu on both sides, until golden brown. Set aside on a plate.

While the tofu cooks, heat the remaining olive oil in a large skillet. Saute chopped bok choy for 2 minutes. While the bok choy sizzles away, whisk orange juice, ginger, soy sauce, rice vinegar, maple syrup, and coriander together. After 2 minutes, add the tofu and sauce to the pan. Bring to a simmer and cook until sauce thickens up, about 10 minutes.

Turn off the heat and squeeze in lime juice and sprinkle over peanuts. Serve Orange Glazed Tofu with Bok Choy on top of brown rice, noodles, or whatever else you like.

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