Tuesday, February 3, 2004

Sesame Marinated Tofu with Baby Bok Choy

(Originally posted on Tuesday, February 3, 2004 by Tim)

I've been really stressed out this week and it has resulted in my continuing to fall behind on recipes. It's a good thing that I've been keeping up with my heart medicine. Tonight, I ate a whole can of canned crab that I picked up at Trader Joes. It seemed like a good idea at the time. I mean, how can you go wrong with a product that claims "Guaranteed 15% leg meat". Ok, ok, it wasn't that good, but it wasn't anything that four tablespoons of butter couldn't fix. Besides, crab is like fish and fish is brain food. Cathy and I were playing a game of Kahuna while I was eating and she resigned several turns before the end. This pretty much proves that canned crab is brain food in my book. In any case, several hours later we made the title recipe of this entry.

Sesame Marinated Tofu with Baby Bok Choy
4 baby bok choys (washed and stalks separated)
6 oz firm tofu (sliced into thin slabs)
3 tbs soy sauce
1 clove garlic (minced)
1 tsp dark sesame oil
1/2 tsp chilli sauce
1 tsp cider vinegar
1 tbs regular sesame oil

Mix soy sauce, garlic, dark sesame oil, chilli sauce, and vinegar in a flat container for marinading. Add tofu slabs and allow to sit for one hour at room temperature. I like to cover the container and turn it over several times over the hour.

Meanwhile, go do something else. If it takes you an hour to wash 4 baby bok choys, you've been taking too much heart medicine.

Heat regular sesame oil in dutch oven at 300 F. Add bok choy and saute until the stems are just tender. Add tofu slabs with marinade and continue saute until hot.

Serves 2 with no lunch leftovers. If you want lunch leftovers, add some rice on the side.

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