Bok Choy

My family eats fairly healthy but we always stick with our usual suspects...green beans, broccoli or salad greens so I've decided to introduce new, in-season veggies one at a time!

This weeks power food:

Bok Choy and Tofu

Protein

Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside.

1 package extra firm tofu (14 oz)
1 tbsp soy sauce
1 tbsp dry sherry

veggie (use any combination from each of the four categories total 1 1/2 lbs)

carrots, peppers, onions or cauliflower (first batch)
asparagus, green beans, or butternut squash (second batch)
Bok choy, cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, or zucchini (third batch)
scallions, or other fresh herbs, tender greens, or tomatoes (fourth batch)

remaining ingredients

2 tbsp chopped scallions

1 tbsp garlic

1 tbsp minced fresh ginger

2-4 tbsp canola oil

Sauce

2 tbsp cider vinegar

2 tsp minced hot chiles

2 tsp granulated sugar

2 tsp chicken broth

1 tbsp soy sauce

pinch of salt

1. Toss tofu with sherry and soy sauce in a medium size bowl.  Combine all sauce ingredients in a second small bowl.  Divide veggies into two or three batches according to ingredient list.

2.  Heat 12-14 inch non stick skillet over high heat for 4 minutes; add 2 tbsp oil and rotate pan so the pan in evenly coated.  Let oil heat until it just starts to simmer and smoke.  Add tofu and stir fry until seared and about 3/4 cooked (about 2 minutes).  Spoon tofu onto a serving dish and keep warm.

3.  Let pan come back up to temperature about 1-2 minutes.  When hot, drizzle in 2 tsp of oil and when oil starts to smoke add veggies from first category.  Stir-fry until just tender and crisp, about 2 minutes. Leaving first batch in pan repeat with remaining batches. Cook each batch until tender and crisp except for fourth batch which should be wilted. Add about 1 tsp of oil for each new batch. Clear center of pan and add garlic, ginger and scallions.  Drizzle with 1/2 tsp of oil.  Mash into pan with back of spatula.  Cook fro 10 seconds.  Remove pan from heat and stir garlic/ginger mixture into veggies for 20 seconds.

4. Return pan to heat and add tofu.  Stir in sauce and stir fry to coat all ingredients, about 1 minute.  Serve immediately with rice.

Source:  Cooks Illustrated