September 16, 2021
From Plant-Based News
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What a sight! Bok choy and tofu are meant for each other, right?

Ingredients

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

Instructions

  • 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.



Source: Plantbasednews.org