Marinated tofu with baby bok choy

Marinated tofu with baby bok choy

Serves 4. Estimated preparation time: 30 minutes. Estimated cost: $10.

1 lb extra firm tofu

Marinade:

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 tsp toasted (dark) sesame oil

sprinkle black pepper

2 small heads of baby bok choy, rinsed and chopped

2 stalks of celery, strings removed, sliced thin

1 fresh tomato, diced or cut into thin wedges

1 Tbsp canola oil

1 tsp black sesame seeds (optional)

1 tsp white sesame seeds (optional)

3 cups cooked short grain rice (sushi rice)

Sauce:

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

2 Tbsp tahini (crushed sesame seed paste)

1 Tbsp fresh lemon juice

1 tsp mild miso paste

Remove plastic cover of tofu container, drain liquid. Slice brick of tofu in its plastic tray vertically and horizontally into about 1/2 inch pieces. Pour marinade ingredients over tofu to just cover it. Refrigerate for 30 minutes or more. Start steaming the rice. Mix sauce ingredients together well. Add a little tahini or water to thicken or thin the sauce as desired.

Sautee celery in canola oil until it starts to turn clear. Toss in baby bok choy and cover for a short time, until greens start to wilt and stalks just start to turn clear. Do not cook bok choy thoroughly! Throw in tomatoes and remove from heat. Stir just a bit. Drain tofu.

Top rice with hot vegetable mixture. Top with tofu pieces. Drizzle with sauce. Sprinkle with black and white sesame seeds.