This was a really fun dish to make because it was my first time using bok choy. That may (or may not?) come as a surprise to some, but as I have mentioned many times before, eating super healthy is new to me — and I really only started eating a variety of veggies after going vegan. I knew that for my first time using bok choy, I wanted to keep the whole stem fully intact, simply because the bunch I got at the farmer’s market was so beautiful and I didn’t want to cut it up. This dish is what I came up with. It allowed me to still keep up my obsession with sauteed veggies, and also to display the bok choy with awesome plating, in all its glory.
ATTENTION: This recipe requires 2-9 hours of prep time! Please plan accordingly!
What You’ll Need:
- 1 cup of cooked white rice
- 1/3 block of organic, firm tofu
- 1 small to medium stalk organic bok choy
- 2 teaspoons red curry paste
- 2 teaspoons salt (additional salt to taste for bok choy)
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 1 tablespoon white sesame seeds
- 2 1/2 tablespoons olive oil
- cast iron skillet (to cook tofu)
- Glass dish with lid (to marinate tofu)
What to Do:
- Slice tofu into even-sized cubes and place them into glass dish.
- Add red curry paste, salt, and curry powder to dish; mix seasoning and paste into tofu pieces well but be careful not to break the tofu.
- Cover with lid and place in fridge to marinate.*
- Remove tofu from fridge and set aside to become room temperature.
- Prepare rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
- Slice stalk of bok choy directly down the center (see insert).**
- Heat cast iron skillet over medium heat with 1 tablespoon of olive oil.
- Once hot, add tofu pieces to skillet (be careful of oil splatter!) and fry for approximately 5 minutes, turning pieces intermittenly.
- Continue to fry for another 3-4 minutes while continuing to turn pieces to fry evenly until pieces have browned and seasoning is stuck to tofu. Remove from heat and set aside.
- Heat a large skillet on low to medium heat with 1 1/2 tablespoons of olive oil.
- Once hot, place both pieces of bok choy in skillet, with the inside part down into oil (see insert).
- Saute bok choy for approximately 3-5 minutes on each side, until each side acquires a light browning.
- Transfer rice to center of serving dish.
- Place red curry tofu around rice and sprinkle with sesame seeds.
- Place bok choy around red curry tofu. Bon appetit!
PRO TIP: I plated this dish with the full stalks for aesthetic purposes because the bok choy was so beautiful! When you’re ready to dig in, it will be helpful to slice the bok choy width wise a couple of inches from the stalk to break up the pieces!
* I suggest marinating for at least 2 hours, however, I made this marinade before I left the house that day and then made the recipe when I got back. Total marinade time for my tofu was 9 hours. As you know, the longer the tofu marinates, the better!
** Rinse pieces thoroughly with water, especially in the crevices near the stalk; if you bought the bok choy organic, there is probably dirt there! Set aside to dry.
Date posted on Instagram: 6/19/18