I recently stumbled upon my first photography class binder; its contents are almost six years old. While most of the photographs were amateur in nature, one roll caught my attention. It contained photographs of food: vegetables placed atop a thick cutting board, right at the edge, ready to fall over. Beautiful!
In these photographs, bok choy was clearly the star. I was living in a tiny basement Ithaca apartment. I was focused on mystudiesarchitecture studio, which consumed my life and barely left me any time to cook, let alone, eat. But I remember, I always made bok choy and tofu. A favorite, as it was a filling, low-calorie meal, which I could whip up in minutes. I would cook it all in a vegetable broth with ginger and garlic. After that year, I fell out of love with tofu. I went to Rome, fell in love, and found my husband in a good friend. He doesn’t eat tofu. And as I ceased to eat tofu, I forgot about bok choy.
Tofu is not sexy. I barely eat myself; mainly because I stand by the general belief that tofu it is an industrial product. Factory made curdled soymilk; white, grainy, tasteless. But I found this recipe, and had to try it immediately. And let me tell you. It is sexy.
You can add any flavoring, any spice you like, a little bit of olive oil, salt pepper, and you are set with brighten this crispy on the outside, soft on the inside delicacy. For example, I tried coating with maple syrup and mustard, for a sweet-tart combination. It was as delicious as this recipe I am sharing with you today. I hope you enjoy, and start eating some tofu!
Cumin Roasted Tofu and Bok Choy
- 1/5 tofu block, cut into cubes
- ½ teaspoon cumin
- ½ teaspoon curry
- 1 pinch salt
- black pepper
- ½ tablespoon olive oil
- ½ tablespoon olive oil
- 1 garlic clove
- 1 ¼” slice of ginger
- 4 baby bok choy, 1” slices
- salt to taste
- handful roasted almonds
Preheat oven to 350 degreed Fahrenheit. In a baking sheet, place tofu cubes, and evenly coat with spices, olive oil salt and pepper. Place in oven and roast for 15-20 minutes. In a sauté pan, heat half of the olive oil over medium heat. Add garlic, and cook until fragrant. Add bock choy and ginger and sauté for a minute. Reduce heat to low and cover. Cook for another 3-5 minutes, or until soft, but still bright green. Add salt to taste and remaining olive oil.
To assemble dish, place bock choy on a plate, and scatter tofu on top. Sprinkle with roasted almonds; peanuts would be great here too. Sriracha will tie everything together. Eat with chopsticks.