I have a new favorite ingredient.... Umeboshi Vinegar!  It was so good on my steamed Baby Bok Choy (pg. 265) and Rainbow Chard.  I used Hemp Oil to make the vinaigrette and sprinkled it with Gomashio from Eden Foods (will make my own Gomashio soon). The addition of grilled tofu made for a very hearty supper.Looking forward to Spring, so I can use this combo on some of the great veggies from the farmers market.(Picture posted on my profile) 

hugh,

i'm glad you enjoyed it! sounds yummy. i haven't purchased any ume vinegar yet to try the recipe. what is gomashio? i'll have to research it.

i noticed you said you had grilled tofu, how did you prepare it? also, i have been searching for answers to these questions, maybe you can answer them???

it is to my understanding that you put tofu in plastic wrap to freeze it. is this true?

if my pakckage of extra firm tofu is unopened, can i put it in the freezer as is, water and all?

if the tofu is opened and i want to freeze it, do i squeeze the water out?

if the tofu is opened should i wrap it in plastic and then put it in a container to freeze it?

i have no idea how to handle tofu!! please help!!

Hi looking up...Gomashio is a topping made from sesame seeds and sea salt. Alicia talks about it on page 232 in her book.
I will do my best to answer you tofu questions but would love to hear others answers as well.
When I freeze tofu, I usually just throw it in the freezer in the container that I bought it in (water and all).   Freezing changes it's texture, kind of makes it more "sponge" like.
I have never frozen tofu after I have opened it but I would guess that if it were cooked, you could just wrap it and throw it in the freezer.
If I have leftover tofu that I haven't marinated, I store it in water, in the fridge.  
It is easy and fast to grill, so that is how I usually prepare it. I press out the water, let it soak in marinade, and throw it on my George Forman grill.
Hope that helps!

that really does help! thanks so so so very much! i appreciate your response!!!!

once i get the ingredients i am gonna try my bok choy the way you did yours!! i know i am gonna make a tofu scramble but maybe i will try to grill the tofu as well...

Having this instead of a fatty artery clogging afternoon snack.. amazing! 

Hi Hugh,

I have been using Ume Plum vinegar and olive oil on my baby bok choy. I want to try it with the Gomashio next time. Sounds great!

 

I just made this today with our Mothers' day meal. Didn't have ume plum vinegar, so I used balsamic. Delicious! My mom loved it too!

My only issue with the Ume Plum Vinegar is the high sodium. Does the Umeboshi vinegar have that as well? I eat baby bok choy once at week. It's one of my favorite veggies. 

No sure about the sodium in the Ume Plim Vinegar. Will let you now when I buy it.

SO YUMMY!

Hey everyone. I actually am trying this recipe today for the first time. I have never had Bok Choy but went to the Asian market and picked some up. They have about 50 different kinds so I hope I got a good one. I can't find the vinegar but my mom told me you can substitute red wine vinegar and just add a bit more salt. Hopefully red wine vinegar isn't on Alicia's bad list!!

Ume plum vinegar and umeboshi vinegar are the same thing, just two different names.

As far as the sodium, I find I need to use far less ume vinegar to get the flavor.  I maybe use a teaspoon on my bok choy.  And if you are eating well, meaning little to no processed, over-salted foods, the sodium of the ume vinegar shouldn't be a big problem (unless you have a medical condition, I suppose).  I try not to eat processed or fast foods, so the only sodium I ingest is what I add to foods in the forms of miso, ume products, and gomashio.  I haven't added it up, but I probably consume far less sodium than someone who eats packaged or fast foods.

How did it turn out, Kristy?

I can't get baby bok choy where I am, but I assume this is the same with full size bok choy, just not as cute. Right?

This has really been calling me lately. Totally waiting to get paid first though. Do you eat the ends of the bok choy too? The white part?