Chili tofu with Stir-Fried Bok Choy

Over the weekend I took a road trip to Chicago and overdosed on meat (post about that forthcoming). For tonight's dinner, I had to go with tofu and veggies. I really don't eat tons of meat on a regular basis. I eat tofu because I really like to, rather than using it as a substitute for meat. Though I suspect that this particular application would make most meat-lovers pretty happy. Pressing and draining firm tofu and then pan frying it makes for a really nice toothsome texture... hearty and just chewy enough with a slightly crusty outside. CHOMP!!

Chili Tofu with Stir-Fried Bok Choy

-1 block extra firm tofu, cut into 8 slices
-1 Tablespoon freshly grated ginger
-3 garlic cloves, grated
-1/4 cup soy sauce + 2 Tablespoons
-1 teaspoon sesame oil
-1 Tablespoon white vinegar
-2 Tablespoons sugar
-2 Tablespoons Sriracha chili sauce
-1 large shallot, finely chopped
-1 large head of bok choy, chopped, stalks and leaves separated.
-2 Tablespoons vegetable oil
-1 Tablespoon sesame seeds
-1/4 teaspoon chili flakes
-Cooked brown rice

-While rice is cooking, cut tofu into 8 even slices, place them on folded up paper towels, place more paper towels on top, place something flat, like a cutting board on top of them and add canned goods for weight. Let the tofu drain for about 20 minutes while you prep everything else.

-For the chili sauce, combine the ginger, garlic, 1/4 cup of the soy sauce, sesame oil, vinegar, sugar and Sriracha in a bowl with a whisk.

-In a non stick skillet or wok, heat 1 Tablespoon of oil. Place tofu and cook about 5 minutes on each side until they are nicely browned. Add half of the sauce to the pan, and cook the tofu another couple minutes, making sure to get all the pieces coated with sauce. Remove from pan and set aside.

-add the rest of the oil to the pan, and cook the shallots until they are translucent and beginning to brown, scraping up and fond from the sauce and tofu. Add the Bok chow stalks and cook for a couple minutes. Add the remaining soy sauce and cook until soft. Add the remainder of the chili sauce and cook another 5 minutes or so, until the liquid starts to evaporate. Add the Bok choy leaves, sesame seeds and chili flakes and cook until the leaves are wilted. Serve bok choy and tofu on brown rice.

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