Back in Isolation: Baby Bok Choy

 Recipe: Baby Bok Choy with Tofu and Tahini Sauce

Who would have believed in November, when I wrote my last post, that we'd be back where we started in a little over a month? Here we are, new virus variant, back in near-isolation. The only difference is I am going occasionally to the grocery store instead of ordering everything in. And we have reason to believe this time it may be short-lived. Bah, Omicron!

Here's an easy dish I learned to make when I was just dead tired of pandemic cooking. Isn't this baby bok choy beautiful? It's enough to give you hope.

                                                                     

Take 3 of these little gems, wash them well, cut off the very bottom, and slice them lengthwise into four pieces or so, depending on how big they are. Then lay them in a skillet big enough to more-or-less hold them in a layer. It's OK if they overlap some. Sprinkle them with a little sea salt and freshly ground pepper.

Dry off a block of firm organic tofu and cut it into six or eight slices. Lay the slices on top of the bok choy. Let it all rest a moment while you make the sauce.

Mix 1/2 teaspoon chopped ginger and 1/2 teaspoon chopped garlic in a small bowl. Add 2 tablespoons sesame tahini, 3 tablespoons good soy sauce, 1 tablespoon white vinegar, a couple chopped scallions, and 1 teaspoon water to loosen. Mix well.

Add 1/4 cup water to the bok choy, bring it to a boil over medium heat, and cover. Let it steam for about 10 minutes, until the bok choy is tender and the tofu is heated. 

Divide the bok choy and tofu between two dinner plates, leaving any water behind. Drizzle the sauce over this yummy-ness and garnish with chopped cilantro. Enjoy!

Ingredients List:

• 3 baby bok choy
• 1 block organic tofu
• fresh ginger
• garlic clove
• sesame tahini
• soy sauce, preferably Tamari
• white vinegar
• scallions
• cilantro

Did you know that bok choy has more calcium than most dairy products? Yay bok choy! Strong bones!