Tofu Tower with Spinach and Bok Choy

Who needs meat when you can stack these savory grilled tofu squares with sauteed spinach, bok choy, and bell peppers?
Tofu_Tower

Ingredients:

1 package firm tofu (cut into sixteen slices)
2 Tbsp. low-sodium soy sauce
1 tsp. sesame oil
4 oz. Ready-Set-Serve Triple-Washed Spinach
2 baby bok choy (julienne)
4 Tbsp. canola oil
1/4 cup Markon First Crop Yellow Onions (julienne)
Salt and pepper, to taste
Markon First Crop Red and Yellow Bell Peppers (optional garnish)

Instructions:

In small bowl, marinate tofu slices in soy sauce. saute tofu in sesame oil until it begins to caramelize (1 minute each side). Remove; set aside.
saute bok choy in 2 Tbsp. canola oil until wilted. Season with salt and pepper; set aside.
saute spinach and onion in the remaining canola oil until wilted; season with salt and pepper.
To assemble, alternate four slices of tofu and bok choy. Top with a small amount of cooked spinach. Garnish with bell pepper strips.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.