Griddled Sesame and Garlic Tofu w/ Wilted Bok Choy


I have a confession: I did not griddle this.  I do not own a griddle.  I pan-seared it instead.img_0160

This dish really drives home the necessity of marinating tofu for a long time – I accidentally let this marinate for 2 days and the flavors were much more intense than my usual 20 or 30 minutes.

Marinade:

  • 3 cloves garlic
  • 2 tsp fresh ginger
  • 2 tsp sesame oil
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp sesame seeds
  • 1 tsp crushed red chiles
  • 3/4 c water or pineapple or orange juice
  • 1/4 cup white miso

Combine all marinade ingredients in a food processor or mini-prep and puree until smooth.   Combine with 1 lb firm tofu in a shallow dish and refrigerate overnight.

Turn oven to lowest setting.  Drain tofu, reserving marinade.  Slice tofu into 6 “steaks.”

Heat veg oil in a large skillet until shimmering.  Sear tofu on both sides until golden.  Place in shallow dish in oven to keep warm.

For the bok choy:

  • 1 head bok choy or 4 heads baby bok choy, roughly chopped
  • minced garlic and ginger
  • 1 bunch scallions, sliced
  • 1 tbsp reserved marinade

Heat fresh veg oil in same skillet with 1 tsp sesame oil added.  Saute bok choy with scalions, garlic, and ginger until leaves are wilted and stems are crisp-tender.  Add 1 tbsp reserved marinade and toss to combine.

Serve boy choy and tofu over rice, drizzled with reserved marinade.

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