Hoisin Braised Bok Choy, Sesame Tofu & Eggplant , Brown Rice

This meal, or a variation of it, is kind of a staple at my dinner table. Basically its just some fried tofu with vegetables and a sauce. The Baby Bok Choy was a delicious side as well.



First thing you want to do is get some brown rice going in a pot of boiling water or a rice cooker. I like to use basmati rice usually, but a nice short grain brown rice is good with asian style food.

Hoisin Braised Baby Bok Choy

4 or 5 baby bok choy
3 cloves sliced garlic
knob of ginger, peeled & sliced
1 tsp sesame oil
1 tsp soy sauce
3-4 tbsp Hoisin Sauce
3-4 tbsp water or vegetable broth


Basically you just want to start in a hot pan with a touch of oil, garlic, and ginger. Fry for 30 seconds, add everything else and lower heat to simmer. Cook for about 15 mins with a lid on. This results in a tender bok choy all the way through.

Sesame Tofu and Eggplant

1 package extra firm tofu, pressed and drained, cut into 1/2 in cubes
3 japanese eggplants
1 red bell pepper, julienned
2 cloves garlic
knob of ginger
2 tbsp sesame oil
2 tbsp agave nectar( or sub sugar)
dash of chilis or chili sauce
cold water and arrowroot or cornstarch mixture (about a 2 to 1 mixture)

Start off a hot pan, add 3 tbsp canola oil and fry tofu cubes until golden on all sides. Remove tofu and then add eggplant, cook for about 8 minutes until cooked through and then add peppers, cook for about 3 minutes more. Throw this on top of your tofu. Now make the sauce by frying the garlic, ginger, add all the rest of the stuff and stir until it boils and thickens. Add tofu and veggies to coat. Serve with the rice. Garnish with gomasio.