A Tofu Bok Choy Curry

So last week, before the madness, we had finally had a moment to cook and eat together like a family, like we used to do much more often. Marlowe was definitely a sick face, but Alex had the day off and we got together to cook a meal together that we could both enjoy and we knew a sick Marlowe with a little appetite could enjoy. We were happy that an easy solution to our family meal time was waiting for us in our Blue Apron box. We didn’t have to go to the store (it shows right up at your door, refrigerated, remember? Amazing). My diet would allow it (I added some soy and greens back into my diet). And Marlowe loves loves tofu, so it would be an easy pleaser for her.

The recipe was ridiculously easy and really good too. And I know I say it every time, but it really happens– each time we try out our Blue Apron box, Alex says, “this is my favorite Blue Apron recipe.” We’ve never had a similar recipe either– they’ve all been very different and all the ones we’ve tried have been great, and like I said, each seems better than the other. We all enjoyed this dish and would and will totally make it again! We skipped the curry sauce for M though— because we decided to add all the curry powder and make it super spicy for us. nom nom nom.

You’ll need:
1 14-ounce package of extra firm tofu
1 cup jasmine rice
6 ounces bok choy
3 scallions
1 bunch thai basil
2 tablespoons chopped cashews
2 tablespoons red curry paste
1 1-inch piece ginger
1/4 cup rice flour
oil for frying
salt and pepper to taste

How to:
–prepare your rice (2 cups water, approx. 12-14 minute cook time)
-drain and press tofu and slice into 6 equal pieces, peel and finely mince ginger.
-seperate tops greens and white of scallions, thinly slice and discard basil stems
-discard root of bok choy and chop cashews
-coat your tofu slices in rice flour and fry, cooking each side for about 4 to 6 minutes, until crispy
-heat two tablespoons oil to medium high heat and add ginger, whites of scallions, and curry paste
-add 3/4 cup water and cook, stirring frequently until combined (about 1 minute)
-add book choy and sweet chili sauce, cook until book toy leaves have wilted, stirring occasionally.
-add basil and salt and pepper to taste.
-top rice with tofu and curry sauce. garnish with green scallion tops and cashews and enjoy!





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Wanna see more recipes? You can see a whole bunch of Blue Apron recipes: HERE! You can even filter by season, main ingredient, or cuisine! I definitely want to try the cajun tofu with dirty rice and the cool summer vegetable ramen. nom nom nom! Happy eating, friends!