Last Friday on the way home from work, we stopped by a very cool specialty gourmet shop in Concord, MA called Debra’s Natural Gourmet. We were out of ginger and wanted to pick some up, and also thought there might be a chance we’d find farro, a grain that has eluded us for a while. Well, Debra’s didn’t have the farro, but one our way out we picked up one of those free natural grocery publications called Taste for Life. On the way home we found a delicious-looking recipe in the magazine so we decided to try it that night.
This recipe came out very light and flavorful for us, but we did make some modifications. We modified the original recipe in a couple of ways. We changed it to include broiled rather than deep fried tofu, and we went a lot lower on the oils and syrup, so our take isn’t that bad a caloric hit. The recipe calls for pineapple – we thought we had canned pineapple but when we got home, it turned out it was tropical fruit salad and it had expired in 2005! So I ran out to the corner store and picked up a full real pineapple. Ray, being the good Hawaiian that he is, knew how to open it up and get the diced pineapple we needed so that added a bit of fun to cooking this. 🙂 By the way, the original recipe came from Christina Pirello who hosts PBS’ Christina Cooks.
- 3 Tbsp organic tamari (you could substitute plain soy sauce if needed)
- 2 Tbsp rice wine vinegar
- 2 tsp brown rice syrup (you could substitute honey if needed)
- 1 Tbsp sesame oil
- 1 Tbsp corn starch (we didn’t have arrowroot which the original recipe called for)
- 1 pound extra-firm organic tofu
- Canola oil spray
Bok Choy and Pineapple
- 12 baby bok choy, split lengthwise (we had a *lot* of bok choy, original recipe called for 6-7)
- 1 tsp canola oil
- 4 cloves of garlic, crushed and thinly sliced
- 1 medium onion, sliced thinly.
- 1 roasted red bell pepper
- Crushed red pepper flakes to your taste/tolerance
- Tamari, to taste (can use soy sauce)
- 2 cups pineapple cubes (approximately 1/4 of a pineapple, cubed)
- 3 scallions, sliced thinly (for garnish)
Whisk together 3 Tbsp tamari, 2 Tbsp rice wine vinegar, 2 tsp brown rice syrup, 1 Tbsp sesame oil, 1 Tbsp corn starch, and a pinch of red pepper flakes in a medium-sized bowl to make the spicy tofu marinade. Drain the tofu and blot dry, then cut into 1-inch cubes, tossing the cubes into the bowl of marinade. Let the tofu marinate for 10 minutes.
While tofu is marinating, turn your oven on to broil. Then, take the time to crush and slice the garlic, slice the onion, rinse and split the bok choy, and dice the pineapple.
Line a broiler pan with tin foil, and spray lightly with an oil spray. Place the marinated tofu onto the pan and place inside the broiler. Be sure to reserve the marinade, you’ll need it later. Broil the tofu for 10 minutes, flip the cubes, then broil for 5-10 minutes more until browned.
Spray a skillet or wok lightly with oil and heat it up at medium high or so. When the oil has heated, toss in the garlic, ginger, onion, roasted red pepper, red pepper flakes, and some soy sauce. Stir fry this mix for 3 to 4 minutes, then add the bok choy, stir frying until wilted for 1-2 more minutes. Add the broiled tofu and remaining marinade, stirring until it starts to glaze. Remove from heat, add the pineapple, and garnish with scallions.
Some serving suggestions
- Servings: 4
- We served this the first night we had it with pan fried shirataki noodles. Drain and rinse the shirataki noodles well and pan fry in a very lightly-sprayed skillet for 5-10 minutes.
- We had the leftovers for dinner last night and they were great, so this is a dish that reheats well! (see leftover version below.)