Bok Choy, Red Pepper, and Tofu Sauté

1

ABOUT THE RECIPE:

Bok Choy, Red Pepper, and Tofu Sauté features lots of fresh veggies and tofu, making a hearty, flavorful, and colorful meal for any night of the week.

Makes 4 to 5 servings

Prep Time: 25 minutes / Stove Top: 31 to 36 minutes

2

INGREDIENTS:

EASY SAUTÉ SAUCE
3 tablespoons maple syrup
1½ tablespoons gluten-free tamari or coconut aminos
¼ rounded teaspoon garlic powder

TOFU
1 block (15 to 16 ounces) super-firm or extra-firm regular tofu (refrigerated package or tub) drained and cut into 1-inch cubes (see Chef’s Note)
1 tablespoon gluten-free tamari or coconut aminos
1 tablespoon extra-virgin olive oil
¼ rounded teaspoon garlic powder
¼ teaspoon crushed red pepper (use ½ teaspoon for extra spicy!)
1½ tablespoons Easy Sauté Sauce

BOK CHOY & PEPPERS
1 large head bok choy or 6 to 8 small heads baby bok choy, washed well and sliced (see Chef’s Note for slicing instructions)
1 large sweet red bell pepper, seeded and sliced
1 tablespoon extra-virgin olive oil
¼ teaspoon crushed red pepper (use ½ teaspoon for extra spicy!)
1 tablespoon gluten-free tamari or coconut aminos

3

INSTRUCTIONS:

Put all of the Easy Sauté Sauce ingredients into a small bowl and stir with a whisk to combine.

Put the tofu, 1 tablespoon tamari, 1 tablespoon oil, ¼ rounded teaspoon garlic powder, and ¼ teaspoon crushed red pepper into a large sauté pan. Cover and cook over medium-high heat, stirring occasionally, for 8 to 10 minutes.

Decrease the heat to medium and add 1½ tablespoons of the Easy Sauté Sauce. Cover and cook, stirring occasionally, for 6 minutes, or until the tofu is golden brown. Transfer the tofu to a covered plate to stay warm while you cook the veggies.

4

Put the bok choy stalks, red pepper slices, 1 tablespoon oil, and ¼ teaspoon crushed red pepper into the pan. Cover and cook over medium-high heat, stirring occasionally, for 4 to 5 minutes. Decrease the heat to medium, uncover and cook for 2 minutes, to allow some of the excess moisture (from the bok choy stalks) to cook down.

Add the bok choy leaves and 1 tablespoon tamari, cover and cook, stirring occasionally, for 2 to 3 minutes. Uncover and cook for 2 minutes more, to allow any of the excess moisture to cook down. Add the tofu back into the pan, along with all of the remaining Easy Sauté Sauce. Cover and cook, stirring occasionally, for 5 to 6 minutes or until the tofu is heated through.

To serve, spoon a generous amount of the sauté over quinoa and basmati and serve.

5

CHEF’S NOTE: To cut large bok choy or baby bok choy, start by cutting off the tough root end from each head of bok choy. Remove any discolored leaves, separate the stalks, and place in a bowl of water. Swish the stalks to loosen any bits of dirt from the stalks. Put the stalks in a large colander, rinse well under cold running water and then drain. Gather the clean stalks into a bunch, put them on a cutting board and slice the stalks crosswise, starting at the root end. When you get to the tender green leaves, roll them up and cut across into thin slices. At this point, thoroughly rinse the bok choy stalk slices and leaves again (in separate colanders) under cold running water, to be certain all of the sand and dirt is thoroughly removed.

6

CHEF’S NOTE: If you are using extra-firm regular tofu, rather than super-firm tofu, you must press the tofu first.

HOW TO PRESS TOFU:

For some recipes requiring baking or sautéing with firm and/or extra-firm regular tofu (refrigerated tubs), it is important to press the excess liquid out of the tofu first, so that your recipe does not become too watery. If you cook with tofu often, I highly recommend purchasing a tofu press. However, if you do not own a tofu press, you may press the tofu by putting the block of tofu on a rimmed dinner plate that has been covered in a layer of paper towels or clean kitchen towel. Put another layer of towels on top of the tofu. Put another plate (or a small cutting board) on top of the paper towels and weigh it down with a heavy object (like a few soup cans). Refrigerate; after 1 to 3 hours, drain the water that has been pressed out of the tofu. Your tofu is now ready for use in any recipe requiring pressed tofu.

Ingredients

Directions

1

ABOUT THE RECIPE:

Bok Choy, Red Pepper, and Tofu Sauté features lots of fresh veggies and tofu, making a hearty, flavorful, and colorful meal for any night of the week.

Makes 4 to 5 servings

Prep Time: 25 minutes / Stove Top: 31 to 36 minutes

2

INGREDIENTS:

EASY SAUTÉ SAUCE
3 tablespoons maple syrup
1½ tablespoons gluten-free tamari or coconut aminos
¼ rounded teaspoon garlic powder

TOFU
1 block (15 to 16 ounces) super-firm or extra-firm regular tofu (refrigerated package or tub) drained and cut into 1-inch cubes (see Chef’s Note)
1 tablespoon gluten-free tamari or coconut aminos
1 tablespoon extra-virgin olive oil
¼ rounded teaspoon garlic powder
¼ teaspoon crushed red pepper (use ½ teaspoon for extra spicy!)
1½ tablespoons Easy Sauté Sauce

BOK CHOY & PEPPERS
1 large head bok choy or 6 to 8 small heads baby bok choy, washed well and sliced (see Chef’s Note for slicing instructions)
1 large sweet red bell pepper, seeded and sliced
1 tablespoon extra-virgin olive oil
¼ teaspoon crushed red pepper (use ½ teaspoon for extra spicy!)
1 tablespoon gluten-free tamari or coconut aminos

3

INSTRUCTIONS:

Put all of the Easy Sauté Sauce ingredients into a small bowl and stir with a whisk to combine.

Put the tofu, 1 tablespoon tamari, 1 tablespoon oil, ¼ rounded teaspoon garlic powder, and ¼ teaspoon crushed red pepper into a large sauté pan. Cover and cook over medium-high heat, stirring occasionally, for 8 to 10 minutes.

Decrease the heat to medium and add 1½ tablespoons of the Easy Sauté Sauce. Cover and cook, stirring occasionally, for 6 minutes, or until the tofu is golden brown. Transfer the tofu to a covered plate to stay warm while you cook the veggies.

4

Put the bok choy stalks, red pepper slices, 1 tablespoon oil, and ¼ teaspoon crushed red pepper into the pan. Cover and cook over medium-high heat, stirring occasionally, for 4 to 5 minutes. Decrease the heat to medium, uncover and cook for 2 minutes, to allow some of the excess moisture (from the bok choy stalks) to cook down.

Add the bok choy leaves and 1 tablespoon tamari, cover and cook, stirring occasionally, for 2 to 3 minutes. Uncover and cook for 2 minutes more, to allow any of the excess moisture to cook down. Add the tofu back into the pan, along with all of the remaining Easy Sauté Sauce. Cover and cook, stirring occasionally, for 5 to 6 minutes or until the tofu is heated through.

To serve, spoon a generous amount of the sauté over quinoa and basmati and serve.

5

CHEF’S NOTE: To cut large bok choy or baby bok choy, start by cutting off the tough root end from each head of bok choy. Remove any discolored leaves, separate the stalks, and place in a bowl of water. Swish the stalks to loosen any bits of dirt from the stalks. Put the stalks in a large colander, rinse well under cold running water and then drain. Gather the clean stalks into a bunch, put them on a cutting board and slice the stalks crosswise, starting at the root end. When you get to the tender green leaves, roll them up and cut across into thin slices. At this point, thoroughly rinse the bok choy stalk slices and leaves again (in separate colanders) under cold running water, to be certain all of the sand and dirt is thoroughly removed.

6

CHEF’S NOTE: If you are using extra-firm regular tofu, rather than super-firm tofu, you must press the tofu first.

HOW TO PRESS TOFU:

For some recipes requiring baking or sautéing with firm and/or extra-firm regular tofu (refrigerated tubs), it is important to press the excess liquid out of the tofu first, so that your recipe does not become too watery. If you cook with tofu often, I highly recommend purchasing a tofu press. However, if you do not own a tofu press, you may press the tofu by putting the block of tofu on a rimmed dinner plate that has been covered in a layer of paper towels or clean kitchen towel. Put another layer of towels on top of the tofu. Put another plate (or a small cutting board) on top of the paper towels and weigh it down with a heavy object (like a few soup cans). Refrigerate; after 1 to 3 hours, drain the water that has been pressed out of the tofu. Your tofu is now ready for use in any recipe requiring pressed tofu.

Bok Choy, Red Pepper, and Tofu Sauté
(Visited 108 times, 1 visits today)