Iron Chef, if you are not familiar with the show, is a cooking contest on The Food Network that started in Japan in 1993. At the time there were 4 Iron Chefs that specialized in Japanese, Chinese, French and Italian cuisine. These Iron Chefs would battle contestants who ‘dare’ challenge them in Kitchen Stadium. I was fascinated because this program was a combination of cooking show with poorly dubbed martial arts programs. It was like watching Bruce Lee in a kitchen. The dishes that the Iron Chef participants would make were other worldly as they used ingredients I had never heard of or seen.
Fast forward to 2004 and Iron Chef America made its debut on The Food Network. This show also featured 4 Iron Chefs with a range of cuisines from Japanese to Italian to Southwestern. Along the lines the Iron Chef participants have changed thanks to the expanding of the show with The Next Iron Chef. The program holds true to its roots with a secret ingredient that the participants must use in all their dishes. Typically 5 dishes are made and presented to a panel of judges where one is declared the winner.
In this months version of #EnduranceFoodies we decided on an Iron Chef style show, but we do not have to present 5 dishes. We only present 1 dish, with the recipe of course, and show case how food does not have to be boring. Our secret ingredient this month was Bok Choy and with a twist we threw in a challenge where the participants also had to use fennel seed. We have 9 recipes this month that will feature Bok Choy in some form or fashion so be sure to travel around to the #EnduranceFoodies blogs and get the Iron Chef version as we use Bok Choy and Fennel Seed throughout.
Before I present to you my recipe for this challenge here is the schedule of posts and the links to the sites of those Iron Chef #EnduranceFoodies:
Iron Chef: #EnduranceFoodies
Spicy And Sour Tofu With Bok Choy
By June 17, 2013Published:
- Yield: 1 Bowl (1 Servings)
- Prep: 45 mins
- Cook: 15 mins
- Ready In: 60 mins
Asian cuisine has never tested so good. The combination of lemons and turmeric make this easy to make dish a favorite.
- 1 Head Bok Choy Chopped
- 100 grams Broccoli
- 1 Medium Green Onion
- 1/3 Block Firm Tofu
- 1/4 tsp Turmeric
- 1 oz Fresh Lemon Juice
- 2 tsp Sesame Oil
- 1 Tbsp Apple Cider Vinegar
- 56 grams Rice Noodles
- 1 Tbsp Tamari Sauce
- 1/2 oz Ginger Chopped
- 1/2 oz Garlic Chopped
- 1/2 tsp Fennel Seeds
- Wrap tofu paper towels and press down with heavy weight. I use my cast iron skillet with a can of beans inside. Allow this pressing method to take place over 20-25 minutes to remove all extra moisture. This will ensure crispy tofu.
- Cut tofu into cubes and place in a bowl with rice vinegar, tamari sauce, 1 tsp sesame oil, ginger and garlic and allow to marinate in refrigerator for 15-20 minutes.
- In a pot bring water to a boil and add in rice noodles. Cook per instructions but around 8-10 minutes should be enough time to get the noodles soft. Drain and set aside.
- In cast iron skillet (or non-stick pan) add 1 tsp of sesame oil and add only the tofu. Cook until tofu is crisp on all sides then add to bowl with rice noodles.
- In same pan add the marinade, bok choy, broccoli, fennel seed (or any green vegetable you have on hand) and allow to cook until boy choy wilts a bit.
- Add vegetables and marinade to bowl with rice noodles and tofu.
- Squeeze fresh lemon juice along with sprinkling the turmeric on top. Add chopped green onions to bowl as well.
- Mix to combine well then plate and serve.
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Have you ever used Bok Choy? If so, what types of dishes have you used it in? I also used the leaves from the remaining bok choy I had as wraps for breakfast burritos. The stems were chopped up and added to other vegetables and then combined with the eggs for the basis of the breakfast burrito without the extra carbs from a flour wrap.