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!