The official recipe calls for Napa cabbage, but I’m going to use that bok choy when I make this for dinner tomorrow.
Ingredients:
28 ounces tofu, cut into 3/4-inch cubes 1/4 cup unseasoned rice vinegar 2 tablespoons sriracha 2 teaspoons honey 1/4 teaspoon salt 4 cups thinly sliced bok choy, core removed 1/4 pound thinly sliced snow peas (I’m going to use my radishes) 1 bell pepper, stemmed, seeded, and cut into 1/2 inch pieces (this will be optional in my salad because I don’t want to go shopping!) Salt and pepper 2 green onions, thinly sliced on the bias 2 tablespoons toasted sesame seeds
Preparation:
Press tofu cubes dry with dish towels or paper towels.
In a large bowl, whisk together vinegar, sriracha, honey and salt. Add tofu and toss to coat. Cover and refrigerate for 20 minutes.
After 20 minutes, remove bowl from refrigerator and add bok choy, snow peas or radishes and bell pepper if using. Toss well, then season to taste. Add green onions and stir again. Garnish with sesame seeds. Serves: 4