Stir Fried Bok Choy and Orange Cauliflower with Tofu

cauliflower-and-bok-choy

I am very fortunate to live and work in areas where I have easy access to fresh, organic produce from local farms. My local farmer’s market often determines any given dinner. On a recent recent night, my dinner came from some fresh and massive bok choy from my co-op and an orange cauliflower from the farmer’s market outside my office building. I have never had this particular kind of cauliflower, but since the sign labeled it as “Cheddar Cheese Cauliflower,” of course I had to pick it up.

cauliflower-fun

The farmer told me that the cauliflower would taste a bit sweeter than the standard variety. I couldn’t tell the difference, but it was still mighty tasty!

I recently discovered the “Super Extra Firm” tofu at Trader Joe’s. It’s pre-pressed, so it requires minimal draining. It’s perfect for quick dinners like this one.

I cubed up the tofu and then washed and cut up the veggies. I then did a quick stir fry along with some garlic, ginger, tamari, Hoisin Sauce, sesame oil and miso. The dish came out perfect. I served it with some Basmati rice, but brown rice will also work just as well.

A regular white cauliflower will work just as well as the “Cheddar Cheese” variety.

Stir Fried Bok Choy and Orange Cauliflower with Tofu
 
Author:
Recipe type: Main Course, Dinner
Cuisine: Stir Fry, Asian

Ingredients
  • 1 tbsp. canola oil or other flavorless oil
  • 2 tsp. sesame oil
  • 1 lb. extra firm tofu, drained and pressed – cut up in to cubes
  • 2 tsp.
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. ginger, chopped
  • 1 head of bok choy, cut up in 1-inch pieces
  • 1 head of cauliflower, washed and cut in to florets
  • 2 tbsp. tamari or soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. red miso
  • 3 tbsp. vegetable broth
  • 2 tsp. red pepper flakes
  • scallions, chopped plus extra to garnish

Instructions
  1. Heat up the oils in a large wok or saute pan
  2. Add in the cubed tofu and brown for a few minutes
  3. Once the tofu has browned, add in the salt, onions, garlic, ginger and garlic and saute a few minutes.
  4. Add in the cauliflower and bok choy and stir fry for about five minutes. Let the veggies soften. You don’t want them too mushy.
  5. Mix up the soy sauce, miso, hoisin and vegetable broth in a small bowl and then pour over the stir fry.
  6. Add in some of the scallions and the red pepper flakes. Taste and add additional salt as needed.
  7. Serve over rice. Enjoy!

cauliflower-and-bok-choy

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About Hindy Garfinkel
  • Sina

    that’s a huge bok choy!

    great recipe. i wish i had more time to go to farmer’s markets and cook with fresh from the farm produce. it’s more like a treat to make it there….hopefully soon i’ll have more time!!

  • Alison @ Alibabka

    Those cauliflowers look great! great use of ingredients!

  • http://www.ronniefein.com/ Ronnie Fein

    Great use of tofu, which can be tasteless unless there are some good ingredients like these.

  • mayihavethatrecipe

    Tofu, cauliflower and tofu, you can’t go wrong with that as far as I am concerned. Love all the Asian flavors in this dish.

  • Sarah Klinkowitz

    Lovely plating and presentation!

  • Shoshana Ohriner

    The orange cauliflower makes the dish so pretty!

  • http://joyofkosher.com/ Tamar Genger

    Really great flavors here, love the orange.

  • http://www.thisamericanbite.com/ This American Bite

    Loving this combo. Great idea!

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