BBQ Sauce Tofu and Bok Choy Saute
- At June 14, 2010
- By megan
- In Bok Choy, CSA Challenge, Sauce, stir-fry, tofu
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I make a lot of Asian-inspired tofu dishes, so I decided to think outside of my box. I was in the mood for something with BBQ sauce, but wasn’t going to grill. I had a some beautiful Bok Choy from Ollin Farm’s CSA, which I absolutely love. I came up with a BBQ Sauce Tofu and Bok Choy Saute and served it over wild rice. Very satisfying.
First, I planned a little ahead and removed a firm tofu from the freezer to thaw all day. Then, I made a sauce with:
- 1/4 cup ketchup
- 1 TB soy sauce
- 1/4 cup brown rice vinegar
- 1/2 TB dried ginger
- 1/4 tsp cayenne pepper
- a splash of fish sauce
- 1/2 cup maple syrup
- 1 tomato, chopped
- 1 cup water
Mix this well and set aside.
Next, press the excess water out of the tofu and cube it into bite-sized chunks. I chopped half of a yellow onion, 1 large shallot, and 1 clove of garlic. Then I started on the bok choy, chopping the stalks into one pile and the big leafy part into another. These cook differently so it is a good idea to chop them into two piles.
Heat up a wok and add some white wine. Start cooking the onion and shallot for a few minutes before adding the tofu and a couple tablespoons of soy sauce. After a few minutes, add the stalky pieces of bok choy, half of the sauce, and cook for five minutes or so. Finally, add the rest of the bok choy and sauce, cook until it is almost to a boil, and serve over wild rice. Enjoy.
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