I won’t lie to you. Tofu isn’t one of my favourite foods. But in an effort to have more vegetarian meals in  my predominantly meat eating household, I thought I would give this recipe a try.Tofu is like a chameleon. Just as a chameleon is able to change colours depending on its environment/surroundings, tofu is able to absorb any flavours that you cook it with. If you choose to marinate tofu in lemon juice, it will taste like lemon juice. Marinate tofu in barbecue sauce, guess what? The tofu tastes like barbecue sauce! The reason why I chose to test this bok choy and tofu recipe was for the marinade; a combination of sesame oil, rice vinegar, and ginger.  Not to mention, the recipe looked simple and fast (just what I need on a week night!). For more scrumptious vegetable recipes check out voraciousvander.com
The Taste
The makings of this recipe: soy sauce, sesame oil, rice vinegar, garlic and ginger are the base for many Asian dishes. The rice vinegar and sesame oil were prominent ingredients in this dish; providing the tofu with its main flavour. Whereas the bok choy and spinach, held onto the enduring taste of the garlic and ginger.The plentiful amount of bok choy and spinach helped me take the focus off the tofu, like when restaurants cover up overdone steak with a tantalizing mushroom sauce. For a person who doesn’t adore tofu, I thoroughly enjoyed this recipe because of its substantial greens and Asian flare flavour.Tip: To keep bok choy crunchy, pan fry for less than a minute!

It’s about balance . . .

You may not like certain foods now, but that doesn’t mean you will dislike these foods forever. Taste buds change. Taste buds can be impacted by our sense of smell, our environment, how we feel at the time we are eating, and by our age (as we get older our taste buds decrease becoming less sensitive). For example, I had many food ‘enemies’ when I was a child; olives, beets, steak, pork, and beans. Now, I love all of my old food enemies, but I have created more along the way. Taste buds are constantly changing, so we should all be open to retrying foods we think we don’t like. 

In addition to our taste buds changing, the flavour/texture profile of certain foods can be changed by: their accompanying ingredients such as herbs and spices, the method which they are cooked, and the length of cooking time. We may think we don’t like a food, but in reality, it could have been many other factors. Case in point: I extremely dislike the texture and taste of overcooked bok choy, but when cooked al dente and I would consider it as one of my top ten favourite vegetables.

Make a list of the foods you don’t like and retry at least one food on that list. You may find that your old food enemies aren’t so evil after all.

Overall recipe rating: 3/5 kiwis