Black Pepper Tofu with Bok Choi
Tofu & Veggies
8–12 oz firm tofu, pressed or patted dry, cut into 1-inch cubes
2 Tbsp olive oil
Pinch of salt
1 tsp fresh cracked peppercorns
1 shallot, sliced
4 cloves garlic, chopped
6 oz baby bok choi (about 4) quartered lengthwise
Black Pepper Sauce
2 Tbsp soy sauce
2 Tbsp Chinese Cooking Wine (Shaoxing Rice Wine) or sub dry white wine or rice wine.
2 Tbsp water
1 tsp brown sugar
½ tsp fresh cracked peppercorns
1 tsp chili paste (optional)
Serve with rice, or on its own.
Cut tofu into cubes and blot dry with paper towels, pressing down gently.
Stir all sauce ingredients together in a small bowl until most of the sugar dissolves.
Heat oil in a wok or large cast iron skillet over medium-high heat and add the salt and crushed peppercorns to the oil, swirling it around until fragrant, about one minute.
Add the tofu to the seasoned oil, and sear on all sides until golden and crispy, turning the heat down if need be. This will take about 5-6 minutes.
Set the crispy tofu aside on a paper towel-lined plate, and wipe the pan out.
Heat another teaspoon oil over medium heat, and add shallots, garlic and bok choi. Stir continuously until bok choi begins to wilt and shallots become golden, about 3-4 minutes. Add the wok sauce to the pan with the bok choi mixture.
Simmer for a couple of minutes, or until bok choi is just tender.
Lastly, toss the tofu back into the pan with the bok choi and sauce for 5-10 seconds until it's all coated with sauce.
Serve immediately, diving between two bowls.
Picture and recipe adapted from: https://www.feastingathome.com/black-pepper-tofu-with-bok-choy/
Ultra Crispy Smashed Potatoes
1.5 lb fingerling potatoes
2 Tbsp unsalted butter, melted
1 Tbsp olive oil
3/4 tsp salt
1/4 tsp black pepper
Finely chopped parsley , optional garnish
Bring a pot of water to boil. Cook potatoes until soft - around 20 to 25 minutes.
Preheat oven to 390°F.
Once the potatoes are done, drain and let them dry in the colander for 5 minutes or so.
Place potatoes on a tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. More nubbly surface = better crunch!
Leave on the tray for 5 minutes or so - makes them crispier!
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.
Recipe and image adapted from: https://www.recipetineats.com/crispy-smashed-potatoes/
Super-Green Vegan Pesto
1 cup packed fresh basil (large stems removed)
1 cup packed fresh parsley (large stems removed)
2 cups packed sturdy greens (braising mix or spinach)
3 Tbsp sunflower seeds, hemp seeds, or brazil nuts
3 large cloves garlic (peeled)
1-2 Tbsp lemon juice
3-4 Tbsp nutritional yeast
1/4 tsp sea salt (plus more to taste)
2-3 Tbsp extra virgin olive oil (if avoiding oil, sub water)
3-6 Tbsp water (plus more as needed)
Combine the basil, parsley, greens, nuts/seeds, garlic, lemon juice, nutritional yeast, and sea salt in a food processor and blend/mix on high until a loose paste forms.
Add olive oil (or water) a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp water at a time until the desired consistency is reached – a thick but pourable sauce.
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, seeds for “nuttiness” or thickness, garlic for bite/zing, or lemon juice for acidity.
Store covered in the refrigerator up to 5 days. After that, pour into ice cube molds, freeze, and store in the freezer up to 1 month or more.
Recipe and image adapted from: https://minimalistbaker.com/super-green-vegan-kale-pesto