September 16, 2021 –
Reading Time: < 1 minute
What a sight! Bok choy and tofu are meant for each other, right?
450g Firm Tofu (30 min pressed)
- 2 Garlic Cloves minced
- 1 Tsp Ginger Minced
- 1 ½ Tbsp Coconut Amino
- 2 Tbsp Apple Cinder Vinager sub rice vinegar
- 1/3 Cup Tomato Paste
- 30 g Arrowroot Powder
- 120 ml Water
- Oil as required, optional
- 1 Cup Basmati Rice uncooked, optional
Ingredients (Asian Greens)
- 4 Bunches Bok Choy halved lengthwise
- ½ Tbsp Ginger Minced
- 1 Tbsp Sesame Oil
- 1 Tbsp Tamari
- 1/3 Lime juiced
- Dry Chilli to taste, optional
In a small bowl add roughly ¼ of the arrowroot powder to the water and whisk, set aside.
Combine the sauce ingredients for the Asian green by mixing the ginger, oil, tamari and lime juice in a small bowl, set aside.
In a bowl toss the pressed and cubed tofu with the remaining arrowroot powder, set aside.
In a small pot over a medium add the ginger and garlic and cook until fragrant. Reduce the heat to low then add the tomato paste, rice vinegar, coconut amino and arrowroot/water mixture. Whisk well once it reaches a slow boil or simmer remove from the heat and set aside.
In a pan over a medium/high heat add the Asian green sauce mixture, dry chilli and the pac choy cook for 2-3 minutes each side, set aside keeping warm.
In the same pan add the tofu cooking each side until brow and crispy. Remove from the heat combining in the sweet and sour sauce let side for 2 minutes dividing the bok choy between bowls and top with the sweet and sour tofu.