Wednesday, May 11, 2011
Baby Bok Choy and Tofu Stir Fry
So if you haven't discovered Groupon I urge you to check it out! Every day there is a local daily deal where you can get insane discounts! Most are 50% off the original price, but it varies. I snagged a deal for Glacier Valley Farm CSA, which is a community supported agriculture group based right here in Alaska!
I was pretty stoked to try this out. Alaskan grown products? Sweet! I'm trying to be more of a localite, although it's not easy (or cheap). Normally you get a box from them once a week for $35. Product varies depending on season and it's usually around 18lbs. of goodies.
Well, Groupon had a coupon for a discount so I'd only have to pay $17! Pretty sweet, right? I almost wish I would've bought a few as gifts! They sold out within a few hours. Anyway, I picked up my box today and inside I got Alaskan potatoes, sprouts, and tofu. Certified organic goods (non-Alaska): fuji apples, navel oranges, romaine lettuce, chard, baby bok choy, garlic, yellow onions, and zucchini squash. They also put in a newsletter filled with recipes so I was eager to try one! Now I've never had bok choy or tofu.
I was a bit nervous to be honest. More about the tofu than the bok choy. However after making this and trying it out I'm pretty happy with it. Bok choy isn't my favorite leafy vegetable (so far Spinach takes the lead), but it wasn't terrible! I let the tofu cook for awhile (a little too long on one side, oops!) so it got kind of crusty. Yum! The tofu was still different from say chicken. It wasn't horrible, but it wasn't amazing either if that makes sense? I'd eat it again and plan on trying it grilled next. Kabobs perhaps? It's just different! It's less points on the WW program too :P
If you're a tofu lover I'm sure you'd enjoy this. I enjoyed it and it's PACKED full of good for you things! I plan on making this again!
Baby Bok Choy and Tofu Stir Fry
adapted from Glacier Grist (Glacier Valley Farm CSA), May 2011
2-3 tbsp. olive oil
1 yellow onion, sliced
4 cloves garlic, finely chopped
1 tsp. red pepper flakes
1 tsp. ground ginger (or 1 tbsp. fresh ginger, grated)
4oz. firm tofu, sliced into bite size pieces
1/4 cup water
1/4 cup rice wine vinegar
2 tbsp. sugar, white (or honey)
2 tbsp. soy sauce 2 carrots, thinly sliced on the diagonal
1 zucchini squash, thinly sliced on the diagonal
2 baby bok choy, sliced and coarsely chopped
In a small sauce pan combine water, rice wine vinegar, sugar and soy sauce and bring to a simmer. Simmer until sauce thickens (add a little flour if needed). Set aside until ready to use.
Heat the oil over medium heat in a large skillet or wok. Stir in onions and cook for 2-3 minutes.
Add garlic, red pepper flakes, and ginger and cook for 1 more minute.
Stir in tofu and cook until golden brown on all sides, about 5 minutes.
Add carrots to the tofu mixture and cook for another 2 minutes.
Add zucchini and bok choy to skillet and toss to coat.
Pour thickened sauce over vegetables and tofu. Serve over rice (optional).
This recipe can serve 4-6 people.
Weight Watchers Points (per serving, serving 4, does not include rice): 4