1/2 tablespoon olive oil
2 slices firm tofu, sliced 1/2" thick, water pressed out
1 tablespoon lemon
salt and pepper, to taste
1/4 cup vegetable stock
2 servings Asian pilaf (http://vegweb.com/index.php?topic=41843.0 )
2 servings basic bok choy (http://vegweb.com/index.php?topic=41844.0 )
2 servings kabocha sauce (http://vegweb.com/index.php?topic=41845.0 )
1. To make braised tofu, heat olive oil over medium heat in a small skillet. Once hot, add tofu and lemon juice. Brown both sides making sure not to burn.
2. Once browned, add the salt, pepper, and stock. Cover with lid and cook, turning over occasionally, until broth dissolves.
3. To assemble, using a small bowl, pack the rice pilaf inside. Carefully flip over onto a plate. Top rice with bok choy and braised tofu. Pour sauce over the dish and around sides.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/01/braised-tofu-with-pilaf-bok-choy.html