6ea Calabrian Chilis
¼cup Soy sauce
¼cup Black Garlic vinegar
1tbls Sriracha or other spicy sauce
1ea Head Bok Choy
1ea Red sweet pepper
2ea Cloves garlic
1cup Emmer Berries
First let’s open the tofu and slice it down the center lengthwise and press it in a clean kitchen towel very gently to get any of the moisture out. Now let’s make marinade. Combine the soy sauce, vinegar, honey, Calabrian chilis, and sriracha in a bowl and whisk. In a flat dish marinate the tofu for at least an hour but overnight is better.
Next, put a 6-8-quart pot of water on for the Emmer. Bring it to a boil and lightly season with salt. Then add the Emmer. Boil it for around 30 min, then strain and allow to steam off in the hot pan with the lid on, off heat.
When the emmer is 20 minutes into its cook, put 2 medium sauté pans on low heat to preheat the pans. Peel the onion and cut it in half from root to tip and then slice against the grain, about ¼ inch thick. When complete, turn the heat up to medium on one pan and add the onions. Now peel and slice the garlic, add it to the pan. Stir the pan often to prevent burning. Seed the pepper and slice ¼ inch thick and add to the pan. Give everything about 5 min to cook down and add the Pac choi then add the marinade from the tofu and allow to reduce by half. In the meantime, chop the scallions and cilantro and just before it is complete we will add to the mix.
In the other sauté pan, turn to medium heat and add 1 tbls canola oil. When a wasp of smoke comes off the pan, add the 3 pieces tofu and do not disturb for 3 min. Check for a nice sear and flip to sear the other side. When complete remove to a cutting board and cut into 1 inch cubes.
Now let's plate starting with the emmer and then the veg, and finally the tofu. That’s it! Simple, delicious tofu stir-fry.