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Tofu Tower with Spinach and Bok Choy
Who needs meat when you can stack these savory grilled tofu squares with sauteed spinach, bok choy, and bell peppers?
1 package firm tofu (cut into sixteen slices)
2 Tbsp. low-sodium soy sauce
1 tsp. sesame oil
4 oz. Ready-Set-Serve Triple-Washed Spinach
2 baby bok choy (julienne)
4 Tbsp. canola oil
1/4 cup Markon First Crop Yellow Onions (julienne)
Salt and pepper, to taste
Markon First Crop Red and Yellow Bell Peppers (optional garnish)
In small bowl, marinate tofu slices in soy sauce. saute tofu in sesame oil until it begins to caramelize (1 minute each side). Remove; set aside.
saute bok choy in 2 Tbsp. canola oil until wilted. Season with salt and pepper; set aside.
saute spinach and onion in the remaining canola oil until wilted; season with salt and pepper.
To assemble, alternate four slices of tofu and bok choy. Top with a small amount of cooked spinach. Garnish with bell pepper strips.
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