glazed tofu in pan
Originally uploaded by thinkist.I just finished yet another paper, and my reward is a blog post. Maybe that sounds lame, but hey, you gotta have something to look forward to. And, maybe some of you will benefit . . . works out all the way around!
So, here is an awesome recipe from >poco-cocoa
I have made so many things from her blog. This honey-glazed tofu was so yummy! I made the bok-choy too, but forgot to take a picture once everything was plated.
Enjoy!
Gingered Bok Choy
2 tablespoons olive oil
1 1/2 tablespoons minced ginger (one small piece)
1 1/2 tablespoons minced garlic (2 medium cloves)
1 head bok choy, sliced, stems and leaves separated
1 tablespoon soy sauce
1 tablespoon water
1/3 cup chopped cilantro
Heat oil in a large skillet over medium heat. Add ginger and garlic and saute 1 to 2 minutes, until garlic is just golden. Add bok choy stems, soy sauce, and water, and cook for 4 to 5 minutes, or until stems are just tender. Add bok choy leaves and cilantro, and cook for 2 to 3 minutes more. Serve with tofu and brown rice.
Makes 2 to 3 servings.
Source: poco-cocoa.
Honey-Glazed Tofu
1 (12-ounce) package extra-firm tofu, drained, blotted dry, and cut into 1/2-inch cubes
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons water
1/2 teaspoon sriracha sauce (you may want to add more, mine wasn’t spicy at all)
Heat oil in a large skillet over medium-high heat. Add tofu in one layer, and cook without stirring for 4 to 5 minutes, or until bottoms are lightly browned. Flip pieces over and brown at least one other side, about 4 to 5 minutes more.
While tofu is cooking, whisk together remaining ingredients. Once tofu is browned, add honey mixture to the pan. Shake and stir until the tofu is evenly coated, and cook for 1 to 2 minutes or until the sauce thickens up a bit and glazes the tofu.
Makes 2 to 3 servings.
Source: poco-cocoa.
poco-cocoa's original posttags:
food tofu honey vegetarian bok-choy recipe
