I have a very open mind when it comes to trying new food. As long as it falls within certain “criteria” I am all for anything and everything. I remember the first time I laid eyes on bok choy was two years ago.
Trader Joe’s is notorious for constantly rotating new and exciting products into their stores, this is partially why I loved working there so much. I was able to discover new products before everyone else.
This meal is an old favorite, as you will see if you click the link in my first paragraph, but this time I did things a tad bit differently. While I love TJ’s soyaki sauce, I wanted to take a stab at making my own.
I’ve made walnut cream sauces for pasta before, and that was a no brainer. Making this sauce more themed to this Asian style dish was a bit harder, but my attempt was successful. At least successful enough for my family to eat what I made without any hesitations.
Or maybe they were just really hungry, I’ll never know.
This is a perfect light, yet filling summer meal. I bought my bok choy and tofu from TJ’s, so my only complaint was I would have liked one more bok choy. Three is a magical number, but alas I settled for two.
Walnut Ginger Quinoa w/ Tofu & Bok Choy
- 8 oz sprouted tofu
- 6 small bok choy pieces (I used the entire container from TJ’s)
- 1 cup (dried) quinoa
- 1-3 tblsp coconut oil (just enough for frying)
For the walnut sauce
- 1.5 cups raw walnuts
- 1 cup water
- 1 1/4 tsp ground ginger
- 1 tblsp soy sauce
- 1 med/lrg garlic clove
- salt and pepper to taste
For the tofu: cut into small cubes, and pan fry in coconut oil on each side until browned and crisp. You won’t need a ton of oil in your pain, just enough to submerge about a centimeter of the tofu on each side.
For the bok choy: using the same oil (and then more as needed) sautee each piece and cover with a lid. This wont take long. The leaves will wilt before the base, and if you want to cut this into smaller pieces for a softer texture do so. I liked a little crunch.
For the quinoa: I used 1 cup of dry quinoa and about a cup and a half of water. Put onto the stove and bring to a boil, then turn heat to medium and let sit. I like to turn my stove off early and let the quinoa cook itself while covered in its own steam. Or follow the directions on your packaging for proper cooking directions, everyone is a bit diff.
For the walnut sauce: pour all your ingredients into a high speed blender or food processor and blend until well combined. Taste as you go and add anything else you feel is needed. I added cayenne pepper to my dish after plating, because my family doesn’t like spice.
Once everything is complete plate and enjoy! A bowl worked best for me after I had a photo shoot with my meal. I also ended up cutting the bottoms off of my bok choy because they were a bit tough.
As for your sauce, you won’t need much. I used a bit less than a tablespoon. I don’t like when the sauce overpowers the meal. Just enough for some flavor without your meal swimming in sauce. Gross.
Happy noshing friends!
Q: Have you ever tried bok choy?
35 thoughts on “Walnut Ginger Quinoa w/ Tofu & Bok Choy”
Soooooo the tofu looks like croutons, which makes it automatically delicious. I have never tried bok choy but I love my greens so I’m sure I’d be a happy camper if you made this for dinner 🙂 Quinoaaaa……. Mr. Speedy loves this stuff but I can’t pronounce it correctly so I usually call it q-balls. Which sounds like q-tips. Which makes no sense.
I think you need to make a cook book!!!
I shall make you quinoa..and tofu like croutons when you visit. I will also have anything else you request on the side…cheese…chicken…whatever you want.
I want to be the hostess with the mostess.
This is very different than something I would generally eat, but I’m the same way in that I love to try new things (within reason). Lol. I’ve never tried bok choy before because I’ve never known how to use it or what to use it in. 🙂
The Vegan 8
Looks delicious! Never tried Bok choy before but I’m sure I’d like it because I love greens. I love making homemade nut sauces in my Vitamix, it makes everything so easy!
this looks goooood i should make thissss when i start cooking. 🙂
How to Philosophize with Cake
That sounds so good! Love trying new preparations for tofu, this one looks very healthy and flavorful! 🙂
Being straight up real here, tofu freaks me the crap out. I need someone to cook it for me, blindfold me, then feed it to me so that I can’t judge it before I try it. You wanna volunteer?? 😉
Bahaha you are NOT alone. I find some kind of weird joy in cooking tofu for people that are freaked out by it. I haven’t had anyone yet throw it back in my face. It’s ALL ABOUT how it’s prepared. I’m a freak and will eat it any which way, but I genuinely enjoy it.
Frying it like this so it’s a crispy nugget is my go-to preparation for skeptical folks. Even my dad ate it..and well…yea. HA. I would love to cook it for you.. 🙂
That volume though. Girl. You know how I feel about volume and plant based eats. This looks seriously tantalizing and I think you gave me confidence to transform that $1.99 pack of tofu in my fridge into something fabulous this weekend. Fingers crossed I don’t come out with weird mush again….to be continued….!
By the way, since I am addicted to the show CHOPPED- I feel the need to tell you that your creativity is impressive in my “Ted Allen” voice.
Much love. That is all.
I just fell in love with you…simply for using your best Ted Allen voice. Chopped is my JAM! BAHA. For real though, fry that tofu of yours..NO MUSH at all.
Davida @The Healthy Maven
Super random, but you commented on my IG picture yesterday saying you liked my green goddess bowl meal and your recipe is almost exactly the same! If you sub peanut butter for walnuts and rice for quinoa. Great minds think alike 😉 Have a fab weekend lovely!
YES! That bowl looked heavenly! How funny it was so similar. You should totally post a recipe, I love me my bowls of goodness.
Mmmmm! This looks amazing. So many great recipe ideas on your blog. I’m hoping to use my vacation to take some time and really dive into things. I’m growing bok choy in my garden! CAN YOU BELIEVE IT!?
That is SO exciting!!!! PLEASE SHARE how it grows!
Never heard of it but I am IN LOVE With your photos!
This looks fabulous!! And that’s one of the many things I adore about TJ’s too. Although it seems like the one in my current town is always a bit behind the times… I hear about all of these amazing products on other blogs (like Miso paste on Pinch of Yum), but our store waits months before they stock the same things. Bummer! I haven’t tried cooking bok choy before, but I’ve enjoyed it in the few dishes I’ve sampled at various restaurants. You’ve inspired me — it’s now on my list of things to try!
Choc Chip Uru
I adore bok choy and tofu, so with quinoa, I reckon my tongue would explode with happiness 😀
I am so in!
Choc Chip Uru
This sounds delicious! I had this caramelized ginger tofu once at a restaurant and have craved it since. I think this recipe might do me some justice! Thanks for sharing!
I love tofu, but I’ve never cooked it myself since I wasn’t sure how to do it. I knew it was easy….but you’ve now helped me even more. I need to make some quinoa. I haven’t had it in months. Sounds soo good!
I love, & regularly eat, all the items in this dish! Want a bowl now 🙂
An Unrefined Vegan
Yumminess! Bok choy (especially the baby kind) is so very good. I can’t get it often where I am (idea: grow it!), sadly.
Arman @ thebigmansworld
I grew up eating bok choy (half Asian pride, Yo!) and despised it….but then again it wasn’t cooked particularly nicely (Steamed). Now? Chuck some soy, ginger and sesame oil and I’d party with it. Or eat it with this epic sauce made of walnuts…Hello. WTF.
Khushboo Thadani (@KhushbooThadani)
DELICIOUS…love the sound of this walnut sauce! I’m a HUGE fan of bok choy and fortunately it’s commonly available in India. Aside from stir fries, I love to steam it and flavor it with a bit of soy sauce, sesame oil & scallions!
Life After Swimming
You just have the prettiest pictures ever!!
I have never tried boo choy – I see it each time I go food shopping and it intrigues me each time though I never have the guts to pick one up (mostly because I have no idea what to do with it, haha!) Also, Im super jealous you have a trader joes. I live in the UK and we don’t have it here! Boo to that!
Sarah @ Feeeding the Brain and Body
I love bok choy and am even growing some ( or at least trying). I have been enjoying quinoa more and more lately so this looks like a great recipe!
This looks AMAZING!
i didn’t know you worked at trader joe’s? i feel like that explains a lot of your craftiness in the kitchen – you got trained by the best 🙂 also the best? these photos – loving the white on white 🙂
I LOVED my job at TJ’s but there was no “food training” whatsoever at this job. The only kind of foods I prepped were full of meat or from the freezer! HA. Thankfully that wasn’t often. Lot’s of behind the scenes stocking, moving, grooving, and chatting with customers!
Rach @ This Italian Family
This sounds delicious! I love bok choy (or as we called it xiao bai cai – aka “little cabbage”). Funny story – I missed it so much when I moved to the States and I had NO idea that it was available here. I’d heard people mention ‘bok choy’ in passing, but had no clue what it was or what it looked like. I came across it by chance one time in a grocery store and it all suddenly clicked together!
Okay, so maybe that story isn’t terribly funny. But the point is – I love this stuff! Glad you do too! 🙂
I can only imagine your excitement when you discovered the states did in fact have this tasty item! 🙂
Alright I agree with you; the plate was probably the wrong choice because I didn’t really see the walnut sauce until you mentioned it, but other than that I thought the pictures were beautiful. The Bok Choy was kind of stunning. Maybe you could have put the walnut sauce in a small cup (like people do with maple syrup, etc). Just a thought.
You…just confirmed so many things. Like why I love you so much, and why you’re a genius, and I am SO using a small cup of another color next time. WHY DID I NOT THINK OF THAT!?!?! That’s why I have you..THANK YOU!