Ryan has been rocking it in the kitchen lately and been a ton of help. Somehow, things have gotten crazy busy for me, so it's been great to come home to an already prepared meal.
Let me add something about our organization and how we do it. We go into meal planning mode - typically on a weekend where we just start picking out recipes from my recipe database (now contains over 700 recipes that are typed up on index cards and kept electronically), magazines, cookbooks, and various other resources that are in queue to be entered in the database.
We then compile a list of ingredients that we need and add them to the grocery list. I keep a list of all the possible meals in the kitchen so we can just pick one and go with it. It's been a really helpful system for us, but it's only helpful if we use it!
Onto today's meal...this one falls into the "quick and easy" category. The tofu recipe is from Vegetarian Times and the Bok Choy is from Delicious Living magazine.
Orange Lacquered Tofu
¼ cup low-sodium soy sauce
2 tbsp orange juice
2 tsp maple syrup or honey
2 tsp dark sesame oil
1 14-oz. pkg. extra-firm tofu, drained well and cut crosswise into 8 1/2–inch thick slices
Combine tamari, orange juice, syrup, and sesame oil in a medium bowl; whisk to blend. Season to taste with a pinch of freshly ground black pepper, or cayenne for a little more spice.
Coat a large cast iron or nonstick skillet with peanut oil over medium-high heat. Add tofu and cook, without disturbing, about 7 minutes, until crisp and golden. Turn over, and cook about 5 minutes or until crisp and golden.
Pour in tamari mixture, and shake pan back and forth to coat tofu. Reduce heat to medium; cook 2 to 3 minutes, until sauce is syrupy and tofu and glazed. Sauce will get sticky if cooked longer. Serve hot or at room temperature.
Braised Baby Bok Choy with Ginger and Garlic
1 cup vegetable broth
1 tbsp unsalted butter
1 clove garlic, minced
1 ½ tsp minced fresh ginger
1 lb. baby bok choy, rinsed and sliced lengthwise
1 tsp toasted sesame oil
Salt and pepper, to taste
Bring broth, butter, garlic, and ginger to a simmer in a large heavy skillet. Arrange bok choy evenly in a skillet, cover and simmer until tender, about 5 minutes. Using tongs, transfer bok choy to a serving dish, cover and keep warm.
Bring the liquid to a boil and simmer until reduced to about ¼ cup. Stir in toasted sesame oil and pour mixture over bok choy. Season with salt and pepper.