I present to you, dear reader, baby bok choy stir fry.
Garlic Ginger Baby Bok Choy Stir Fry
- 1 bottle Sesame Soy Ginger Vinaigrette/Marinade (or any other similar marinade)
- 1 package extra firm tofu, cubed
- 1/4 c soy sauce
- 3 cloves of garlic, sliced
- 3 tbsp fresh ginger, peeled and sliced
- 1 tbsp EVOO
- 2 cups sliced mushrooms
- 1 yellow onion, in large slices
- 4 heads of baby bok choy, halved
At least two hours ahead of time, prepare the marinade:
In a large bowl, carefully toss tofu, ginger, garlic, sesame soy ginger marinade and soy sauce. Try to submerge the tofu so it soaks up all the flavor. Fridge it until ready to cook.
When ready to cook, pick the tofu out of the sauce (keep the sauce!) and place tofu pieces on a baking sheet. Broil on high for 10 minutes, then turn pieces and broil on high for another 10 minutes.
While all that oven magic is going on, heat EVOO in a saute pan or wok. When oil is heated, add in mushrooms and onion and saute until slightly softened.
Reduce heat to medium, place bok choy on top of onions and mushrooms, and pour the marinade over the bok choy. Cover and cook until bok choy is tender, about 3-5 minutes.
When the tofu is done, it will lightly crispy on the outside and golden delicious, but not like the apple variety.
Serve with brown rice and plenty of sriracha! I like the tofu on the side, but you could definitely toss it in before the bok choy if you so desire.
The employed folk might call today "the day before Friday" and say something like "yay tomorrow is Friday." For me, everyday is Friday. Or Saturday, really. BOO PITY PARTY. I'm not taking to unemployment well. I'm realizing just how much a job defined me for the past four years! I think that's a good and a bad thing. Good in the sense that I had so much commitment (FOCUS?) to my job. Bad that I didn't carve an identity otherwise. Good thing I have another three quarters of my life to fix that!
Happy eternal Saturday to all and to all a good night!