Sweet and Sour Tofu with Bok Choy

Happy Monday!  I hope you had a lovely weekend, and are ready to hit the ground running.
Or perhaps you're not feeling quite that chipper, and would prefer to stay in bed, start slow, ease into the week.  If that's the case, may I suggest this easy fake-out on a traditional Asian take-out?  It's a quick way of prepping vegetarian protein (although I think it would be super easy to do with chicken, pork, or even strips of beef), and goes phenomenally with that age-old side dish: brown rice.

I found this recipe on Big Girls, Small Kitchen, which is a great website for twenty-somethings who like to cook and even entertain small groups but don't have a gazillion feet of counter space to prep food.  I made a few tiny adjustments below, but nothing too major.
If you're feeling curious about how to incorporate tofu into your kitchen routine, this is a good recipe to try out: the taste is familiar enough to be undaunting, but adventurous enough to feel new.  Also, don't fret if you can't find baby bok choy, as broccoli is a worthy substitute.

 

Sweet and Sour Tofu with Bok Choy (adapted from Big Girls, Small Kitchen)
1 c. brown rice
1 block firm tofu (14 ounes)
1/4 c. flourpinch of salt
2 Tbsp. safflower, grapeseed, or other neutral oil
1/4 c. lemon juice (about 2 lemons)
1/4 c. honey
1/4 c. soy sauce
1 Tbsp. grated ginger
1 Tbsp. grated garlic (3 cloves)
sriracha (adjust as you'd like)
2 bunches baby bok choy, rinsed, trimmed, separated into crunchy and leafy bits, and cut into bite-sized pieces (you can sub in 2 c. broccoli)
3 scallions, white and green parts chopped and separated
1. Prepare brown rice according to box, and set aside.  
2. Cut the tofu into slices about 1 inch thick. Press the water out of the slices using clean dish towels or paper towels, then cut them into 1-inch square cubes.
3. Mix the lemon juice, honey, soy sauce, sriracha, garlic and ginger in a small bowl. Add 1 tablespoon water.
4. In a frying pan, warm the oil. While it heats up,  in a baggie or on a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating.  In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side.  Keep an eye on your protein, as this can burn quickly.
5. Return all the tofu to the pan if you browned it in two batches. Put in the white and light green parts of the scallions and the crunchy part of the bok choy and cook for 2-3 minutes, stirring constantly. Add the green leaves and cook 1 more minute, then add the sauce.
6. Bring the tofu to a boil, then lower the heat and let is simmer until the sauce has reduced and coats the tofu thickly, about 10 minutes. 
7. Serve atop brown rice, and garnish with the green parts of the scallions.