Sambal Ginger Tofu With Air Fried Bok Choy Food

AIR FRYER BABY BOK CHOY

Steps:

• Slice the bottoms off of your bok choy bunches, and separate the leaves. Rinse them well, and shake off any excess water. It's okay if they're a little damp. You just don't want them dripping wet.
• Transfer the clean bok choy leaves to the air fryer, then coat them in spray oil. Sprinkle on the garlic powder, shaking to make sure all of the leaves get some of that garlic goodness.
• Cook at 350F for 5-6 minutes, shaking after 2 minutes.

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY

Steps:

• Whisk together cornstarch and 1 tsp.water in bowl.
• Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
• Heat 1 Tbs. canola oil in large skillet over medium high heat.
• Stir-fry tofu7 minutes, or until golden brown.
• Transfer to plate.
• Add 1 Tbs. oil to pan.
• Stir-fry bok choy 4 minutes, transfer to plate.
• Add remaining 1 Tbs. oil to pan.
• Stir-fry mushrooms 2 minutes or until tender.
• Return tofu and bok choy to pan.
• Stir in soy sauce mixture and stir-fry 1 minute until hot.

SPICY STIR-FRIED TOFU WITH BOK CHOY OR BABY BROCCOLI

Steps:

• Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
• Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
• Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
• Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.

SWEET CHILI-GLAZED TOFU WITH BOK CHOY

Steps:

• Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
• Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
• Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
• Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
• Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.

TOFU STIR-FRY WITH BOK CHOY

Steps:

• Sprinkle tofu with 2 tablespoons of soy sauce and a shake of garlic powder and black pepper if desired.
• In large skillet or wok, over medium heat, add 1 teaspoons sesame oil and 1/4 cup broth.
• Add half of scallions, half of garlic and cubed tofu.
• Cook, stirring occasionally, until tofu is heated through and begins to color.
• Remove tofu and broth to bowl and keep warm.
• In skillet, add remaining soy sauce, broth, scallions, garlic, ginger, oyster sauce, Mirin, and black pepper and mix until combined.
• Add all remaining ingredients except for cornstarch and water.
• Stir fry until veggies are crisp tender, about 3-5 minute.
• Mix cornstarch with water in small bowl and add to skillet.
• Add tofu back to skillet and heat through until boiling and sauce is thickened, about 3 minute.

TOFU WITH BOK CHOY (WW)

Steps:

• Pat the tofu dry with paper towels.
• Spray a large skillet with Pam.
• Over medium high heat cook tofu in skillet until browned (5 minutes each side).
• While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.
• In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.
• Transfer tofu to a plate, cover and keep warm.
• Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).
• Serve with rice.