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America’s Healthy
Cooking Teacher

Spicy Tofu with Pineapple and Bok Choy

This main course is easy to make, yummy to eat and packed with protein. I love to serve it with a simple soup with brown basmati rice on the side.
 
Makes 4-5 servings
Ingredient List: 

Spicy Tofu
3 tablespoons organic soy sauce
2 tablespoons brown rice vinegar
1 tablespoon brown rice syrup
2 tablespoons toasted sesame oil
1 tablespoon arrowroot
Generous pinch chili powder
1 pound organic extra-firm tofu, cut into 1-inch cubes
sunflower or avocado oil, for frying

Pineapple and Bok Choy
2 tablespoons toasted sesame oil
3 to 4 cloves fresh garlic, thinly sliced
2 tablespoons finely minced fresh ginger
1 medium red onion, thin half-moon slices
1 red bell pepper, roasted to char the skin, peeled, seeded and diced 
Generous pinch crushed red pepper flakes
Organic soy sauce
6 to 7 baby bok choy, split lengthwise
2 cups ½-inch cubes fresh pineapple
2 to 3 whole green onions, thinly sliced on the diagonal, for garnish

Step By Step Instructions: 

To make the marinated tofu: Whisk all the ingredients except the tofu and oil together and set aside.

Pat the tofu cubes dry and place in the marinade for 10 minutes. Heat 1 inch of oil in a deep skillet over medium heat. Remove the tofu from the marinade, reserving the marinade, and pat dry. Fry until golden and crispy, turning once to ensure even cooking. Drain on paper and set aside.

To make the pineapple and bok choy: Place the oil, garlic, ginger, onion, bell pepper and red pepper flakes in a deep skillet over medium heat. Stir in a splash of soy sauce and sauté for 2 to 3 minutes. Add the bok choy and sauté until wilted, about 1 minute. Stir in the tofu and reserved marinade, stirring until a glaze coats the ingredients.

Remove from the heat and stir in the pineapple. Transfer to a serving platter and serve garnished with the green onions.