December 10, 2014

asian greens with tofu and teriyaki sauce

Yum
This dish has unbelievable flavor!!  That is actually a quote from my food loving, wonderful husband!  I made my own teriyaki sauce, as I usually do, partially because I didn't have any on hand and partially because homemade will almost always be the healthier option.  Plus, it only takes a few extra minutes to put together.  This dish makes a perfect vegetarian main course or you can add some chicken or thinly sliced beef... either way you will love it!

Servings 4-6
Total Time 30 minutes

INGREDIENTS
  • 1 bunch of bok choy, thinkly sliced
  • 1 small head purple cabbage, thinly sliced
  • 1/2 pound green beans, halved 
  • 1 onion, thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup brown sugar
  • 1/2 teaspoon chili powder
  • 2 tablespoons freshly grated ginger root
  • 1 cup teriyaki sauce (if you prefer to make your own... here's the recipe, homemade teriyaki sauce)
  • 1 tablespoon sesame oil
  • 1 package of tofu, drained, pressed, and cubed (TIPS AND TRICKS: Pressing Tofu)
  • 4-5 cups cooked rice
  • toasted sesame seeds, for serving
INSTRUCTIONS

In a dutch oven, over medium-high heat, add 2 tablespoons of the olive oil.  Cook the onion for 3-5 minutes, or until it begins to crisp.  Remove and drain on a paper towel.


Reheat the pot.  Add 2 tablespoons of olive oil, bok choy, cabbage, and green beans to the hold oil.  Toss and cook until wilted, 8-10 minutes.  Add the brown sugar, chili powder, ginger, and teriyaki sauce to the pot, then bring to a boil.  Simmer for 1 minute and thicken with a bit of flour if necessary.  Add the sesame oil and tofu, cooking for another 2 minutes (if the tofu breaks apart, that is ok... don't stress!).


Serve the greens over rice topped with sesame seeds and enjoy!!!

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