Chili Garlic Bok Choy with Tofu
An excuse to make spicy food?!?!? Sign me up! I was thrilled when I saw the theme this week for /52week was spicy, as it gave me an excuse to experiment with all my chili pastes. I decided to keep the other ingredients rather basic, since the point of the dish was the sauce and not the proteins. With some of the sauces I blended all of the liquids in advance and then stirred them in, however this time I decided to add things in layers in order to have more control over the final result. With my new chili garlic paste I have three different chili based pastes, and every time I cook with them I’m amazed with how complex and different they taste.
2 tbsp vegetable oil
1/2 tbsp ginger, minced
2 cloves garlic, minced
1/2 tbsp sesame oil
1 tbsp soy sauce
1/2 tbsp chili garlic paste (to start - add more to taste)
1 lb bok choy, white sections sliced and leaves torn
1 lb tofu, pressed and cubed
- Heat the vegetable oil in a large wok over medium heat. Add the garlic and ginger and cook for 5 minutes, until garlic starts to brown.
- Add the sesame oil, soy sauce, and chili garlic paste stir well and then cook for 2 minutes. Add the tofu and cook on each side for 5 minutes, or until tofu starts to brown. Check the seasonings and add more chili paste if needed!
- Slowly add the bok choy, making sure to not crowd the wok. Stir to prevent sticking, and cook until leaves have wilted.
- Serve with soba noodles or fried rice
Sesame Oil has also become my new bff, since it gives a nutty flavor to dishes without the risks of nuts. I’m also thrilled that so far I’ve been able to keep to my goal of doing as many of the 52week challenges vegan as possible. While I don’t see myself going vegan, pending vegan Ritter Sports bars, I love pushing myself outside of my normal cooking comfort zone.