Wednesday, December 3, 2008

roasted bok choy and tofu

Tucked inside our produce delivery box each week is a newsletter written by Thaddeus, the farm manager of Capay Valley farm. He writes a little anecdote about what's going on at the farm... which crops are doing well, the daily trial and tribulations. On the back he lists three or four recipes, submitted by customers, featuring the weeks ingredients. Tonight, we were inspired by one of those recipes. Here is our take:

1 bunch baby bok choy
1/2 block super firm tofu, cut into 1/2" triangles
1 cup vegetable stock
2 Tbsp sesame oil
1/4 cup soy sauce
1 Tbsp red pepper flakes
1/2 cup cold water
2 Tbsp corn starch

Preheat the oven to 350 degrees. Arrange the tofu and bok choy, face down, in a large casserole dish. Cover with vegetable stock, sesame oil, soy sauce and red pepper flakes. Roast for 20 minutes.

Remove from the oven and transfer the broth into a small pot. Add water and corn starch to thicken into a gravy. Cook over medium high heat for 5 minutes, or until desired consistency is reached. Spoon gravy over tofu and bok choy, served with rice.

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