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.
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.