Monday, April 20, 2009

Spicy-Sweet Valencia Tofu with Baby Bok Choy

Serves 4
ingredients
6 baby bok choy, halved lengthwise
2 tablespoons sesame oil, divided
1 package of tofu
1/3 cup fresh squeezed valencia orange juice
1/3 cup Asian sweet chili sauce
12 strips orange peel
1 1/2 teaspoons distilled white vinegar
2 green onions, chopped
1 1/2 tablespoons minced peeled fresh ginger
preparation

Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.

Mix tofu and next 4 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add tofu mixture. Toss until tofu is just cooked center, about 3 minutes. Using slotted spoon, transfer tofu to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over tofu.

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