CSA Inspiration: Bok Choy

The cabbage family is not high on my list of favorite vegetables. Let’s be honest, it doesn’t even make the list. But faced with a huge head of bok choy in my CSA box last week, and feeling compelled to use every bit of produce in there, I came up with this vegetarian dinner. I was kind of shocked to find that I loved it. If tofu is not your thing, the bok choy and red pepper paste would also be great with chicken.

Bok Choy and Crispy Tofu with Spicy Red Pepper Paste

Leaves from a large bunch of bok choy, cut crosswise into ½ inch strips

1 red bell pepper, cored, deseeded, and coarsely chopped

1 small onion, coarsely chopped

2 large garlic cloves, coarsely chopped

¼ tsp. chili powder

4 Tbsp. vegetable oil or olive oil (not extra-virgin), divided

½ tsp. salt

1 pkg. extra firm tofu (12 to 14 oz. package)

Remove the tofu from the package. Cut lengthwise into two rectangles, then cut into approximately ¾ inch cubes. Place on a couple of paper towels, cover with two more paper towels, and place a heavy skillet on top. Drain the tofu for about 20 minutes.

Place the pepper, onion, garlic, and chili powder into the bowl of a food processor along with 3 tbsp. of water, and process to a chunky paste. The mixture should not be totally smooth.

Warm 3 tbsp. of the oil in a large skillet over medium-high heat. Add the red pepper paste and sauté, stirring occasionally, for about 5 minutes. Add the bok choy and the salt and stir for about 30 seconds, until the bok choy is covered with the red pepper paste. Cover, turn the heat to medium-low, and cook for 8-10 minutes until the bok choy is just cooked.

Meanwhile, while the red pepper and bok choy is cooking, warm 1 tbsp. of oil in a large, non-stick skillet over medium-high heat. Add the tofu and pan-fry, turning occasionally, for about 10 minutes, until the outside of the tofu is crispy.

Plate the bok choy, top with crispy tofu, and serve with cooked pearled barley or brown rice.

Serves 2.