Tofu, Bok Choy & Brown Rice Medley
Tuesday, December 29th, 2009
In honor of the January Focus of the Month (Ahimsa / Non-Violence), we are offering creative vegetarian recipes on the Community page all month. This first one is one of Mel’s, and she can really throw down in the kitchen. BTW, this is Liz writing this post, not Mel tooting her own horn 
Tofu, Bok Choy & Brown Rice Medley
Ingredients:
Block of Organic Firm Tofu
One bunch of Bok Choy
Trader Joes Brown Rice Medley (or any brown rice will do)
Ground Pepper
Ground Sea Salt (Trader Joes sells an inexpensive Salt grinder)
5 cloves of garlic (or less if you prefer)
Extra Virgin Olive Oil
Prep:
Slice the Tofu in half (the long way making two thinner slices)
On a plate place both slices in between paper towels to soak up some of the water. Put another plate on top placing something heavy on top to weigh it down. (A jar of jam or can of tomatoes is good) Leave for at least one hour and as long as over night in fridge.
Chop garlic
Clean and cut Bok Choy into bite size pieces
Cook:
Rice-
Two cups of water to ONE cup of rice
Once water boils, place rice in pot, lower the heat and cover. Allow to simmer. (about 30 minutes)
Tofu-
Cover one side of Tofu with ground pepper and ground sea salt. Place in Frying pan with a generous amount of EVOO. Once in pan, cover the other side with ground pepper and ground sea salt. Flip sides once the it’s brown and looks "cooked". (about 15 minutes)
Bok Choy-
Saute garlic in EVOO, add Bok choy and stir around until cooked (about 10 minutes)
Cut the tofu into small bite size squares and put over rice. Add Bok Choy and enjoy!
