Crispy Tofu Slices with Orange Dipping Sauce and Baby Bok Choy

This meal was really easy and fast to make. This was my first time having Bok Choy and I really enjoyed it. I had some tofu that was almost expired so I fried that up, and steamed the Bok Choy at the same time. Both of these recipes are from The Kind Diet.

Crispy Tofu Slices with Orange Dipping Sauce
Serves 2 or 3
1 package savory-flavored baked tofu
½ cup corn flour
½ cup brown rice flower

Safflower oil
¾ cup fresh orange juice
1/3 cup maple syrup

Summarized version:
Cut tofu into ¼” thick slices. And dip into the mixed flours.
Cover the pan with a thin layer of oil and cook until lightly brown on each side (about 3 minutes). Drop onto some paper towel to drain.
Stir together the orange juice and maple syrup and serve on the side, or drizzle it on top.

I didn’t have corn flour or brown rice flour, so I just used whole wheat flour and some garbanzo-bean flour I had. It says in the book you can use whatever flour you want. Although the dipping sauce was tasty it was a little bit too runny, but that’s just my opinion.

Baby Bok Choy Drizzled with Ume Vinaigrette
Steam the Bok Choy for 1-2 minutes until it starts to wilt. Mix 1 tbl of olive oil and 1 tbl umeboshi vinegar and drizzle over the Bok Choy. I only did a teaspoon each, and I didn’t even use that much. I really liked the flavor of the umeboshi vinegar though. It definitely had some kick! The tofu turned out nice and crispy, but it would have been bland without the sauce. I didn’t know what savory-flavored baked tofu was, so maybe that makes a difference. These fried tofu-strips would be really good in a hummus wrap with some veggies for some extra protein and its “meat-like texture”.
I enjoyed this meal, but it wouldn’t be one I’d make to impress an omnivore. Trial and error!

This is the photo from the recipe book. I think I did pretty good!