Bok Choy Stir Fry with Asian Marinated, Grilled Tofu

" Give a Kid Some Chop Sticks!"

This was so light, crisp and delicious. I love eating fresh, light meals when it's so hot outside.  My mom made this dinner for us last night and we all loved it. Every one of the kids gobbled it up. Give a kid some chop sticks and meal time, even with veggies and tofu becomes fun!

The trick with this dish is pressing the tofu so it's not soggy. You simply take a cooling rack (like one you put cookies on to cool) and line it with a single layer of paper towels, then set your tofu on that, cover with another sheet of paper towel and set a cast iron skillet or something heavy and flat on top of the tofu (even a bowl with a heavy can will work). Let it set over a sink being pressed for about 30 minutes.

"GIVE A KID SOME CHOP STICKS"

For the Tofu and Marinade You Yill Need:

2- 14 oz packages of organic, firm tofu

1/3 cup Tamari (fermented, light soy sauce)

1 tabelspoon grated gingeroot

3 cloves garlic, minced

2 tabelspoons sesame oil

sesame seeds

Whisk ingredients together and put into a bag with sliced, pressed tofu. Marinate in refridgerator for 30 minutes.  

Place marinated tofu on a baking sheet and sprinkle with sesame seeds.

Bake at 425° for 15 minutes, flip tofu over and bake another 15 minutes.   Drizzle with more marinade and bake another 15 minutes being careful not to let get to dry.

For the Stir Fry You Will Need:

2 Carrots, sliced 1/2 inch thick

2 stalks celery, sliced 1/2 inch thick

1 small onion

1 head bok choy, chopped

2 baby portabella mushroom, sliced

1 cup shitake mushroom, sliced

1- 5 oz. can baby corn

1- 5 oz. can  sliced water chestnuts

2 cloves garlic, minced

1 tabelspoon ginger root, minced

Putting it all together:

Put white part of chopped bok choy, carrots, celery, onion in a bowl.

Put green part of chopped bok choy, mushrooms and garlic into another bowl.

Open cans of water chestnuts and corn, drain and set aside.

When tofu is in it's last 15 minutes of baking, put 2 tabelspoons of coconut oil ( c. oil has a very high smoke point and is ideal for stir fry's)  in a large Wok that has been preheated over med-high heat for several minutes. 

Add carrot mixture and stir fry for about 4-5 minutes. Take out of Wok and put back in bowl.  

Add another 2 tabelspoons coconut oil and add mushroom mixture. Stir fry about 2-3 minutes. Add corn and water chestnuts and Tamari and ginger. Stir fry another 1-2 minutes. Gently combine all veggies together and toss to coat.

Serve tofu on top of veggies

Serve with brown rice if desired. We like to eat this with pickled cucumber salad on the side. YUM!

 

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