* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Ingredients (for braised tofu):
- 2 slices firm tofu, sliced 1/2" thick, water pressed out
- 1/2 tbsp olive oil
- 1 tbsp lemon
- salt and pepper, to taste
- 1/4 cup vegetable stock
- 1 tbsp olive oil
- 1/3 cup shiitake mushrooms, sliced
- 1 tbsp garlic, minced
- 1 cup edamame, shelled
- 1/4 cup green onions, sliced
- salt and pepper, to taste
- 1/2 cup uncooked brown rice, follow box instructions to cook
- 1 tbsp olive oil
- 3 bunches baby bok choy, end trimmed
- 1 tbsp garlic, minced
- salt and pepper, to taste
- 1 tbsp olive oil
- 1/2 small yellow onion, chopped
- 1 tbsp ginger, minced
- 1 cup kabocha squash, seeded, peeled, cubed
- 1/8 tsp cumin
- 1/8 tsp curry powder
- 1/8 corriander
- salt and pepper, to taste
- 1 cup vegetable broth, add more if needed
* Recipe (for braised tofu):
- To make braised tofu, heat olive oil over medium heat in a small skillet. Once hot, add tofu and lemon juice.
- Brown both sides making sure not to burn.
- Once browned, add the salt, pepper, and stock. Cover with lid and cook, turning over occasionally, until broth dissolves.
- Cook the rice according to box instructions. Set aside.
- In a medium skillet, add the olive oil and heat. Once hot, add the garlic, shiitake, edamame, salt, and pepper. Cook for about 10 minutes until browned and tender.
- Toss in the green onions and cook for another two minutes. Remove from heat.
- Mix vegetables with the brown rice for a pilaf.
- In a medium skillet, add olive oil.
- Toss in the bok choy, garlic, salt, and pepper. Cook for about 10 minutes or until the leave begin to wilt and a fork can go through the stems.
- In a small pot, add the olive oil and heat. Cook the onions and ginger until onions are translucent.
- Add the remaining ingredients. Cook until the squash is tender to a fork.
- Puree in a blender. If the sauce is too thick, add more vegetable stock.
- Using a small bowl, pack the rice pilaf inside. Carefully flip over onto a plate.
- Top rice with bok choy and braised tofu.
- Pour sauce over the dish and around sides.
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