Bok Choy & Fresh Ginger

I love using fresh ginger and bok choy, however I realized that many of you may not know be familiar with these Eastern ingredients. Bok choy is just another leafy green plant that taste great is soups and stir fry and ginger is a delicious spice that people claim has healing powers, which are even stronger when eaten fresh. Below is a favorite recipe I made up for bok choy and fresh ginger. It takes a while to make, but it is worth it if you are in the mood for something super health:

Vegetables in Ginger Garlic Sauce with Baked Tofu
4 servings

Ingredients
1 block extra firm organic tofu
3 heads of bok choy
1 1/2 cups snap peas
4 baby carrots
5 garlic cloves
3-4 inch piece of fresh ginger, peeled
2-3 tablespoons rice vinegar (to taste)
1 cup vegetable broth
2 1/2 teaspoons cornstarch
3 tablespoons grape seed oil
2 tablespoons water
1/2 tablespoon garlic powder
salt and pepper to taste

Instructions
Preheat over to 425 degrees. Drain tofu block and wrap in a clean towel, press between two cutting boards for at least 15 minutes.

Rinse bok choy, snap peas, and carrots. Remove bottoms of bok choy and then chop finely, leaves and all, set aside. Remove strings on the sides of snap peas by pinching off the tip of one side and pulling sting off. Set snap peas aside. Peel carrots and finely slice, set aside. Peel and mince one of the garlic cloves, set aside.

Peel and mince 4 remaining garlic cloves. Peel ginger and slice into pieces big enough pick out.

In a small sauce pan heat 1/2 tablespoon grape seed oil and add 4 minced garlic cloves and ginger for 1-2 minutes or until garlic is soft. Add vegetable both and rice vinegar and bring to a boil then simmer for 10-15 minutes.

Mix cornstarch with 2 tablespoons water until dissolved.

Add to small sauce pan and cook for 2 minutes until broth thickens. Taste and add salt if needed, set aside.

Unwrap tofu and cut into thick rectangular pieces. Toss in a bowl with 1/2 tablespoons grape seed oil, garlic powder, and salt/pepper to taste. Lay tofu on a cookie sheet and bake in 425 degree oven for 20 minutes.

While tofu is baking, heat oil in a large wok over medium heat, add 1 minced garlic clove and carrots. Cook for 2 minutes, stirring often. Next, add snap peas and bok choy, cook 10 minutes or until bok choy soft.

While vegetables are cooking, remove tofu from over. Tofu should look puffy if done.

Pour ginger garlic sauce into wok, stir and cook together for 2 minutes. Serve over a bed of rice with 2-3 pieces of baked tofu and ENJOY!