Braised Tofu with Pilaf, Bok Choy, & Kabocha Sauce

I wanted to try something different with kabocha and this is what I ended up with. It is a pretty dinner and was quite tasty. This dinner is for two, but feel free to double the recipes. It was inspired by this recipe.

Braised Tofu with Pilaf, Bok Choy, & Kabocha Sauce

* 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

* Ingredients (for pilaf):

• 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

* Ingredients (for bok choy):

• 1 tbsp olive oil
• 3 bunches baby bok choy, end trimmed
• 1 tbsp garlic, minced 
• salt and pepper, to taste

* Ingredients (for kabocha sauce):

• 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):

1. To make braised tofu, heat olive oil over medium heat in a small skillet. Once hot, add tofu and lemon juice.
2. Brown both sides making sure not to burn.
3. Once browned, add the salt, pepper, and stock. Cover with lid and cook, turning over occasionally, until broth dissolves.

* Recipe (for pilaf):

1. Cook the rice according to box instructions. Set aside.
2. 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.
3. Toss in the green onions and cook for another two minutes. Remove from heat.
4. Mix vegetables with the brown rice for a pilaf.

* Recipe (for bok choy):

1. In a medium skillet, add olive oil.
2. 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.

* Recipe (for kabocha sauce):

1. In a small pot, add the olive oil and heat. Cook the onions and ginger until onions are translucent. 
2. Add the remaining ingredients. Cook until the squash is tender to a fork.
3. Puree in a blender. If the sauce is too thick, add more vegetable stock.

 * Recipe (to build dish):

1. Using a small bowl, pack the rice pilaf inside. Carefully flip over onto a plate.
2. Top rice with bok choy and braised tofu.
3. Pour sauce over the dish and around sides.