Spicy Tofu with Pineapple and Bok Choy
Ingredients
Makes 4-5 servings.
3 tablespoons soy sauce
3 tablespoons rice syrup or honey
3 tablespoons extra-virgin olive oil
Generous pinch chili powder
1 pound extra firm tofu, thick slices
vegetables
2 tablespoons extra-virgin olive oil
3-4 cloves fresh garlic, thinly sliced
2 tablespoons finely minced fresh ginger
1 medium red onion, thin half moon slices
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
Generous pinch crushed red pepper flakes
Soy sauce
6-7 baby bok choy, split lengthwise
2 cups fresh pineapple, cut in one half-inch cubes
2-3 fresh scallions, thinly sliced on the diagonal
Directions
Mix together soy sauce, rice syrup, oil and chili powder in a deep skillet over medium heat. When the oil mixture is hot, fry tofu until golden and crispy, turning once to insure even cooking. Drain on paper. Cover and set aside.
Prepare the vegetables by heating oil in a deep skillet over medium heat. Stir in garlic, ginger, onion and red pepper, red pepper flakes and a splash of soy sauce. Saute for 2-3 minutes. Add bok choy and saute until wilted, about 1 minute more. Remove from heat and stir in pineapple. Transfer to a serving platter, top with glazed tofu and serve garnished with fresh scallions.
