CRISPY BAKED TOFU BUDDHA BOWL ENJOY DAN:

             CRISPY BAKED TOFU BUDDHA BOWL by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cup uncooked Jasmine rice

3-tablespoons olive oil

4-small bok choy, rinsed 7 halved lengthwise

2-teaspoon toasted sesame oil

1 bell pepper rinsed & sliced

1-onion, chopped

1-(16 Oz) package baked tofu, (recipe to follow)

3-tablespoons pad Thai sauce

1/2-teaspoon green jalapeno & lime sriracha

2-teaspoons toasted sesame seeds

DIRECTIONS:
1. In a saucepan, bring 2-1/3-cups water to a boil.

2. Add rice & a pinch of salt; reduce heat & simmer covered for 20 minutes.

3, Heat 1-tablespoon oil over medium-high heat & when sizzling.

4. bok choy & cook 4 minutes, turning once:

5. Transfer to a platter.

6.Add 1-tablespoon oil to the same skillet add pepper & onion & sauté 4 min.

7. Transfer to patter with bok choy.

8.Whisk pad sauce with 1 tablespoon water & the sriracha, set aside.

8.Add sesame oil to the skillet over medium heat when sizzling.

9.Add baked tofu & warm through.

10.Divide among 4 bowls, top with bok choy, pepper & onion.

11.Dice tofu & add to bowl then drizzle with sauce mixture & seeds.

CRISPY BAKED TOFU:

1-(16 Oz) package tofu

1-tablespoon EACH olive oil, soy sauce & cornstarch

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Line a baking sheet with foil.

2.   Drain the tofu & using your palms to gently squeeze the water out.

3.   Slice into thirds so you have 3 even slabs

4.   Stack the slabs on top of each other, slice through them lengthwise.

5.   Then slice across to make 5 even rows.

6.   On paper towels arrange tofu on even layers, & top with iron skillet.

7.   Let rest for 30 minutes.

8.   Transfer tofu to mixing bowl, drizzle with oil & soy sauce.

9.   Toss to combine & then sprinkle with cornstarch, to coat evenly.

10  Place tofu in a prepared baking dish & bake for 25-30 minutes.

ENJOY DAN:                          STAND ARMY STRONG AND BEAT CANCER!!!