Meatless Monday: Ginger Tofu with Asian Greens

Tofu is browned in sesame oil then seasoned with a marinade of tamari, garlic, ginger and brown sugar. Bok choy, green beans, radishes and sesame seeds complete this stir fry with a great variety of flavors and textures.

Ingredients

• 1 18 ounce package firm tofu, drained
• 1 teaspoon sesame oil
• 2 cup fresh green beans, washed, trimmed and halved
• 6 tablespoons low sodium soy sauce or tamari, divided
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 tablespoon corn starch
• 1 teaspoon brown sugar
• 1 bunch bok choy, washed and cut into stalks and leaves
• 4 green onions, chopped
• 2 radishes, sliced in half and cut into 1/4 inch slices
• 1 teaspoon Szechwan seasoning
• 1/2 teaspoon crushed red pepper
• 2 teaspoons sesame seeds

Directions

Bring a large pot of water to a boil on the stove over high heat. Prepare an ice water bath in a large bowl.

Place the tofu in between 2 beds of paper towels. Place a heavy pan or several cans of food on top of the tofu to flatten the tofu and squeeze out excess moisture.

When water boils, add the green beans and blanch for 5 minutes, or until barely cooked and bright green. Remove the green beans with a slotted spoon and transfer to the ice bath to stop the cooking process immediately.

Whisk 4 tablespoons of the soy sauce together with the garlic powder, ginger, starch and sugar together.

Place the sesame oil into a wok or large nonstick skillet over medium-high heat. Add the tofu in a single layer (you may have to cook it in batches). Brown on both sides for 4 minutes per side. Preheat the broiler.

Pour the soy sauce ginger marinade over the tofu and cook for about 3-5 minutes, or until the marinade turns brown.  Remove from heat and slice the tofu into 1/4 inch strips. Place the tofu on a nonstick baking tray and broil for 3-7 minutes more, turning every 2 minutes.

Place the blanched green beans, bok choy, radish, onions and any remaining soy sauce marinade into the same pan or wok used to brown the tofu. Cook over medium heat for 3-5 minutes, or until the bok choy leaves are wilted.

Add the broiled tofu strips, szewan seasoning and crushed red pepper to the wok. Mix thoroughly to ensure all ingredients are evenly combined. Divide into 3 portions, garnish with sesame seeds and enjoy!

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health.

Recipe Courtesy: Kim of The Oh Kitchen