We’re almost at the two month mark since I’ve switched over to eating local, organic, and whole foods, so I thought I’d share the most successful meal to date. Honestly, almost everything I’ve prepared in the last two months has tasted better than anything I have cooked in the past, and so far this is the only meal I’ve made more than once.
Behold: Griddled Sesame and Garlic Tofu with Wilted Bok Choy, from The Whole Foods Market Cookbook
Its resume?
- Forced Janet to admit that tofu can be more than just a wet slippery block of mush
- Wooed non-vegetarian dinner guests
- After bringing this to a potluck, I received “thank you” emails from two strangers (now friends!). One even asked if he could buy some from me in the future!
Seriously, give this recipe a try, it’s easier than it’s name suggests. Depending on where you live, you still might be able to buy bok choy at your local farmers market. Two tips:
- Don’t forget to marinate the tofu beforehand
- Using pineapple juice isn’t any tastier than plain old water (which is far more local!)
If you decide to cook this, please share your results with everyone in the comments below (I’d love to get some pics and will take some myself next time I make it).
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