Spicy Tofu with Pineapple and Bok Choy
This dish is a complete showpiece and a great centerpiece dish to any feast. Trying to get people to love tofu? This is the dish to do it. The flavors are unique and beautifully combined to feature something for everybody.
3 tablespoons soy sauce
2 tablespoons brown rice vinegar
1 tablespoon brown rice syrup
2 tablespoons toasted sesame oil
1 tablespoon arrowroot
pinch chili powder
1 pound extra firm tofu, 1-inch cubes
Avocado oil, for frying vegetables
2 tablespoons avocado 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
6-7 baby bok choy, split lengthwise
2 cups, 1/2-inch fresh pineapple cubes
2-3 fresh scallions, thinly sliced on the diagonal
Whisk marinade ingredients together and set aside. Pat tofu cubes dry. Place tofu in marinade for 10 minutes. Place 1 inch oil in a deep skillet and turn heat to medium. When the oil is hot (patterns will form in the oil, known as "dancing"), pat tofu cubes dry and fry until golden and crispy, turning once to insure even cooking. Drain on paper. Reserve balance of marinade.
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 sauté until wilted, about 1 minute more. Stir in fried tofu and remaining marinade, stirring until a glaze coats the ingredients. Remove from heat and stir in pineapple. Transfer to a serving platter and serve garnished with fresh scallions.
Makes 4-5 servings.