Honey Sriracha Tofu with Rice and Sauteed Bok Choy

So, it was time to experiment with another recipe, and tofu can be kind of a hit-or-miss in this household. My husband is slightly picky about how he likes tofu prepared, so I went into this one with a bit of fear and trembling. My sister, who lives with us, is not a fan of spicy things or new recipes in general, so sriracha and bok choy were both huge steps outside of her comfort zone. Talk about pressure! However, it was a great success, and we'll definitely be making it again!

Honey Sriracha Tofu with Steamed Rice and Sauteed Bok Choy

Ingredients

*4 T olive oil (2 T for tofu & 2 T for bok choy)

*3 garlic cloves, finely chopped (1 T for tofu & 2 T for bok choy)

*1 block extra firm tofu

*2 T sriracha sauce

*1 T soy sauce

*1 1/2 T honey

*1 T rice vinegar

*Corn starch for dusting tofu (about 2 T)

*2 t sesame oil (1 t for tofu & 1 t for bok choy)

*1 T sesame seeds

*1 scallion, finely chopped (optional)

*1 large bunch bok choy

*1/2 a large sweet onion, chopped

Directions

1) Prepare 3 cups white Jasmine rice in rice cooker. Set aside. 

2) Whisk sriracha, soy sauce, honey, and rice vinegar in a bowl and set aside. 

3) Drain tofu and wrap in a paper towel to remove excess water. (I did this twice, just to make sure it was dry). 

4) Dust tofu with corn starch until all sides are coated.

5) Meanwhile, wash bok choy & cut off ends. This was my first time cooking with bok choy, so I wasn't 100% sure what to expect. It's basically like cooking with leafy celery. I cut off about 1/3 of the ends because it was really woody and chewy otherwise. Split down the middle for more even and quicker cooking. 

6) Heat olive oil in saute pan over medium heat. Saute bok choy until tender and slightly browned (about 5 minutes). Add chopped onion. Cook till translucent. Lastly, add the 2 minced garlic cloves and cook until aromatic. 

7) In a another large pan over medium heat, heat oil and garlic and fry for about 30 seconds. Add tofu and fry until all sides are slightly golden (about 5 minutes). 

8) Turn off heat, and add sesame oil and seeds. Stir to evenly coat. Top with scallions, if desired. Serve over steamed rice. 

If you're looking for a bit more protein, my husband suggested some sauteed meatless chicken (for us crazy vegetarians) in the honey sriracha sauce. Let me know how yours turns out! Enjoy! 

Slow Cooker Red Beans & Rice

Slow cooker meals save my life in the middle of the week - between my husband's and my full-time jobs, running a jiu jitsu school part-time, being vegetarian, and having my gluten-free sister living with us, meal times can get...interesting, to say the least. So when I find something that's easy, cooks while I'm at wok all day, flavorful, vegetarian, AND gluten free? I'm in seventh heaven!

As always, I ended up forgetting that I didn't have certain spices at home when I went grocery shopping this week, so I had to...*drumroll*...IMPROVISE! That's always a scary thing for this by-the-recipe chef, but I must say, I was quite pleased with the results. Reprinted below is the recipe as I found it on (where else?) Pinterest, but I've added my notes on improvisations to the side. Dish it up & let me know what you think!

Vegetarian & Gluten-Free Slow Cooker Red Beans & Rice

Ingredients:

*2 15 oz. cans red kidney beans, drained

*1 cup finely chopped onion

*1 cup chopped green pepper

*1 cup chopped celery

*2 tsp. dried thyme

*3 cloves garlic, minced (I ended up using garlic powder because I didn't feel like chopping garlic at 6:30 a.m. - a few tsp. did the trick)

*2 1/3 cups vegetable broth 

*1 bay leaf (I omitted this - hate the things)

*1 tsp. smoked paprika

*1/4 tsp. cayenne pepper (These last two were what I realized I was out of this morning - I improvised with some New Orleans Cajun spice seasoning I had in the cupboard. Basic same flavor!)

*1 cup rice 

Directions:

1) Place all ingredients except rice in the slow cooker and cook on LO for 4-5 hours.

2) Stir in rice and a pinch of salt and pepper, and increase temperature to HI for 1-2 hours or until rice is tender. 

Because the celery and pepper lose their colors while cooking, it looks pretty bland when you serve it - try spicing it up with a few sprigs of parsley and a dollop of sour cream. Enjoy!