Tofu + Spring Produce

I'm overjoyed that it's finally farmers market season and to celebrate, I grabbed a couple veggies on my trip last weekend. The farms here in KC are behind their normal spring produce schedule due to colder weather in March and April so there wasn't too much variety to choose from currently. 

I was able to grab some beautiful garlic chives and bok choy. I decided to go the Asian route with dishes to highlight these veggies and happily found recipes to cater to my more meatless cooking these days that included tofu. 

Tofu Stir-Fry with Garlic Chives from Woks of Life is a quickly made dish. I made this with plain, firm tofu (instead of the spiced option in the recipe) and it lent itself as a blank canvas to highlight the garlicky/oniony garlic chives. I can't wait to buy more and make Korean pancakes my grandmother would make or even garlic chive kimchi. 

Tofu and Bok Choy with Ginger-Tahini Sauce from NYTimes Cooking is also a quick cook since the tofu and bok choy are steamed together. While they're taking a nice steam bath, the ginger-tahini sauce is made and it all comes together in under 20 minutes! Sometimes bok choy can be bitter but the ginger and garlic from the sauce helped mask the bitterness.