I had a few over-ripe banana's that I was trying to get rid of so I decided to experiment with a sweet, summery sauce. When I do it again, I will probably put some more nuts in the sauce to give it a better texture.
Banana-Nut Bok Choy
Banana Nut Sauce:
2 over ripe bananas
20 raw cashews
2 Tbsp. Soy sauce
1/4 cup water
1 tsp. nutmeg
1 tsp. cinnamon
1/2 Tbsp. crushed red pepper
1/2 Tbsp. Paprika
Just toss all of the ingredients in your blender or food processor and let them liquify.
Bok Choy
Get some onions, garlic, and oil going in a frying pan and let that simmer over medium heat for about 2 minutes. While this is going, wash and peal apart 3 baby bok choys, then add that into your pan and cover for 6-9 minutes until bok choy is soft but still has a crunch. Then add the banana nut sauce and let it reduce for about 3 minutes.
Serve warm over brown rice.
Baked Tofu
1 block tofu, cut into strips
marinade:
2 Tbsp. Hoisin Sauce
1 Tbsp. soy sauce
1 Tbsp. Water
1/2 tsp. hot pepper flakes
1/2 tsp. lemmon juice
Soak the tofu in the marinade for as long as you can stand to wait. Then, broil the tofu on a greased flat pan for 7 minutes on a side.
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