Vinthea Meal recipe: everything tofu + garlic bok choy

November is confused. It is warm. It is chilly. It is scarves, then tacos. Casseroles, then short sleeves.

It is impossible to cook for the weather, so my default is: EXPERIMENT!

I found a recipe for the “everything” spice mixture that were the bagels of my adolescence the same night I tried the seemingly steamed (?) bok choy, with garlic (?) from a neighborhood restaurant and thought they might get on, together.

Voila. Everything spiced tofu + steamed garlic bok choy with homemade pepper sauce:

everything tofu + bok chou“Everything” spice:

  • 2 TBS minced garlic
  • 2 TBS minced onion
  • 2 TBS poppy seeds
  • 1 1/2 tea sea salt

Mix. Put on everything for two weeks straight.

Here, cut tofu in half, lengthwise, then in long strips. Loosely drain and press each strip, on both sides, into everything mix.

I bet you could freeze these for an even better result, but I just plopped these into a baking dish after coating.

Bake at 400 degrees for 20 minutes.

Garlic bok choy:

Cut off end of bok choy and soak remaining pieces in water, to loose any dirt.

Cut each stalk (I was amazed that, while bok choy looks exactly like celery, it tastes absolutely antithetical. Good thing and I’m feeling very brave, because I despise celery.) lengthwise.

Get a large clove of garlic sauteeing and add the clean, cut bok choy. Steam with broth, salt and pepper until visibly wilted. Try a bite, for fun!

This is effortless. Add a splash of pepper sauce and stir before serving.

Pile bok choy.

Top with tofu.

I added a dash of the bok choy mixture on top of the tofu before I devoured (which is why the spices look a little washed away in the picture, but it was d-e-l-i-c-i-o-u-s.).

 

Happy new food!

 

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