Recipe: Bok Choy, Tofu and Quinoa

Thanks to LAist for the shout out!  I hope the newbies find something inspiring here.

Simple yet flavorful dinner tonight.  Bok choy and cabbage quickly stirfried and served with baked tofu (sauteed in oil) and quinoa (made with veggie broth instead of water).

Ingredients for bok choy & cabbage

• 5 or 6 baby bok choy, quartered and sliced thinly
• a few leaves of cabbage, leftover from the cabbage lasagna, thinly sliced
• 4 garlic cloves, chopped
• 1 t sesame seeds, toasted
• 1/2 t sesame oil

Get a large pan really hot and quickly stir fry garlic, add bok choy and cabbage and stir fry for about 4 or 5 minutes, until softened, but not overcooked.  Stir in the sesame seeds and oil and serve.

Ingredients

Recipe: Fried Tofu with Greens, Shitakes and Honey Citrus Sauce

Stir fries are always an easy way to use up a lot of greens, but they can get boring pretty quickly, so it’s nice to vary the seasoning and prep techniques to make the dish seem new.

Ingredients

• 1 package tofu, cut into logs
• some flour for dredging
• vegetable oil
• 1 package shitake mushrooms, sliced
• 1/2 red onion, thinly sliced
• 1 bunch tat soi
• 1 bunch turnip greens

Dry tofu off on some paper towels.  Meanwhile, put a little flour in a dish and heat up a good amount of oil in a large frying pan.  Lightly coat the tofu in the flour, shake off any excess and carefully place in hot oil.  Cook on all sides until tofu is golden and crispy.  Drain on paper towels and sprinkle with S&P.  Pour the oil out of the pan into a safe receptacle (never down the sink!  put in a heat-proof container until cool, then pour in the trash, or use to power your veggie-oil fueled car).  Throw the mushrooms and onions into the pan.  Once softened, add the greens and cook until wilted.  Toss with the sauce and mound veggies on plate, top with fried tofu logs.   Garnish with some sweet chili sauce, if desired.

For the sauce

• juice of 1 lemon
• juice of 2 cutie tangerines
• 3 garlic cloves, minced
• 1 t honey
• 1/2 t salt
• pepper
• 1/8 cup broth
• 1 t cornstarch

Mix all ingredients together.

Recipe: Kitchen Sink Bok Choy and Mustard Greens with Tofu

Thursday night again and have to use up some veggies!  We made a simple stirfry with a fantastic winter citrus sauce.  I promise more exciting recipes next week.

Ingredients

• 3 bok choy, sliced longways
• 1 bunch mustard greens, trimmed, but leaves left whole
• 1 package baked tofu
• 1 negi (or the rest of what you have), sliced
• 1/2 small red onion, minced

For the sauce

• 2 T soy sauce
• 1 t sesame oil
• juice of 1 lemon (from our tree!)
• juice of 2 tangerines
• 1 inch nub of ginger, minced
• 3 cloves garlic, minced
• 1 green garlic clove, minced
• 1 t sriracha
• 1 t cornstarch
• 1/4 small red onion, minced

Stirfry onion in a little oil until soft.  Add greens and stifry until cooked then add tofu to heat through.  Meanwhile mix all sauce ingredients into a bowl until combined.  Add sauce to greens and tofu once cooked and stir to coat everything and cook until the sauce thickens.  Can be served over rice or noodles, but we ate it as is (less filling!).

Recipe: Giant Kitchen Sink Salad

It’s Thursday and we’re picking up more veggies tomorrow, but have too many that we haven’t been able to eat yet.  So tonight we combined as many of them as we could into a giant kitchen sink salad.

Ingredients

• A few leaves red oak leaf lettuce
• A few leaves green oak leaf lettuce
• A few leaves wildfire lettuce
• A few leaves dandelion greens
• Small bunch of radishes, sliced
• 1 avocado, chunked
• Bunch of sugar snap peas, from our garden (!)
• Half red onion, thinly sliced
• Baked tofu (five spice flavor), cubed
• 2 cuties (tangerines), separated

Wash lettuce and tear into bite sized pieces.  Combine with the rest of the ingredients in a giant bowl and toss with salt & pepper.

Ingredients for dressing

• 1 T dijon mustard
• 2 T red wine vinegar
• 5 T olive oil
• 2 green garlic, sliced

Whisk together mustard and vinegar, add salt and pepper.  Slowly whisk in olive oil until emulsified.  Throw in garlic and let sit to marry the flavors.

Toss everything together in the giant bowl and serve on giant plates.  Try to figure out how to use the rest of the lettuce asap.

Recipe: Lots of Tatsoi with Tofu

We got lots of Tatsoi this week, which is kind of like Bok Choy on a diet – leafy green with a thin stalk.  We used all of it, plus the three heads baby bok choy in this simple stirfry that hit the spot after yoga.  The sauce is based on a recipe from Vegetarian Times.

Ingredients

• Lots of tatsoy, bok choy or other green
• Package of firm tofu
• 1 t cornstarch
• 2 T soy sauce (or bragg’s)
• 2 t sriracha
• 2 cloves garlic, minced
• 2 t ginger, minced
• 1 t sesame oil
• mushrooms, if you have them
• 1 negi onion, thinly sliced (or green onions, if you have them)

Put 1 T of oil into a hot pan and throw in tofu, turning occasionally until golden on all (or most) sides.  Dump tofu onto a plate and put another T of oil into the pan and stir fry greens until wilted.  If you have mushrooms, dump the greens on top of the tofu and add more oil to the pan and fry the mushrooms.

Meanwhile, mix the cornstarch and 1 t cold water in a bowl, add the rest of the ingredients to the bowl and stir.

When the rest of the ingredients are cooked, put them all back into the pan, stir them around and pour the sauce over everything, stirring until everything is coated and shiny.  Toss in the sliced negi.

Serve over rice or noodles, if you feel like it, but this is good solo as well