Attempt #1: Tofu

So I'm a fish-eating vegetarian, and I have to admit that before this week, I had never cooked tofu. Chelle and I adventured to Whole Foods (mostly for free sampling) and were instantly perplexed by this vegetable they call Bok Choy.

Bok Choy Stir-Fry



Ingredients:

• Rice
• 1 head of bok choy, washed and chopped
• 1 red pepper, thinly sliced
• 1 large onion, chopped
• (Extra) firm tofu, cubed
• 2 cloves garlic, pressed
• 1/4 C. tamari
  
• 1-3 tbsp olive oil
• Ginger (we only had powder, but fresh would be tastier)
• Sesame seeds (for prettiness)
• Salt/pepper to taste
  

What to do:

0. Prepare rice according to directions on bag/box.
1. Sautee onion and garlic in olive oil over medium heat. We don't have a wok, but if you do, power to you.
2. Add pepper, stems (white part) of bok choy, tamari, ginger, and salt/pepper to taste. Cook until bok choy is nearly tender, then add the green leaves of bok choy.
3. Continue to cook until leaves of bok choy resemble cooked spinach.
4. Remove veggies from pan, add tofu. Still on medium heat, allow tofu to brown on each side-flipping every few minutes (about 8-15 min total). Season if you so desire (I added some more tamari, some sketch teriyaki sauce left here by who knows who, and some more ginger).



5. Top cooked rice with veggie/tofu mixture. Sprinkle a few sesame seeds on top and then eat!!