Griddled Sesame And Garlic Tofu With Wilted Bok Choy Recipes

GRIDDLED SESAME AND GARLIC TOFU WITH WILTED BOK CHOY

Steps:

• For the tofu, combine juice, tamari, miso, sugar, vinegar, sesame seeds, ginger, oil, chile flakes and garlic in a food processor and process until smooth to make a marinade.
• Transfer marinade to a wide, shallow dish, add tofu and turn to coat well.
• Cover dish and refrigerate for 2 hours, or preferably overnight.
• Spray a large nonstick skillet with vegetable oil and heat over high heat.
• Drain tofu and reserve the marinade.
• Transfer tofu to skillet and cook, flipping once, until golden brown, about 2 minutes per side.
• For the bok choy, heat peanut and sesame oils in a large nonstick skillet over medium heat.
• Add ginger, garlic, and bok choy and cook, stirring frequently, until almost tender, 4 to 5 minutes.
• Add the tamari and green onions and remove from heat.
• To assemble, place a bed of bok choy on each of 4 plates.
• Arrange tofu steaks over the bok choy, and drizzle with some of the reserved marinade. Sprinkle with sesame seeds.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

GRILLED TOFU WITH BOK CHOY AND COCONUT LIME SAUCE

Steps:

• For the lime coconut sauce: Mince the garlic as finely as possible to release all of its flavor, then place in the saucepan. Finely chop the shallot and place into the saucepan. Break down the lemon grass with the back of a knife, then run the knife up and down the stalk (to break down the fibers) and finely slice. Add the lime juice and zest followed by the wine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes until the liquid has reduced to ¼ cup.
• For the grilled tofu: Press the water out of the tofu by placing it between two plates lined with paper towels. Weight it further by placing a heavy jar on the top place and rest for 30 minutes. When the tofu is pressed and firm slice it into four pieces, lengthwise. Heat a grill pan coated with olive oil and sear the tofu about 2 minutes on each side, lightly salting each side. Keep in a warm 300 F oven while finishing the dish.
• Finish the sauce: When the sauce has reduced to ¼ cup, strain it to remove the solids, then add liquid back into the pot. Pour off the liquid from the cold coconut milk and add the solid part into the pot. Stir, bring to a low simmer and set aside over very low heat.
• For the Bok Choy: Heat a skillet over high heat and add oil. Once the oil starts to heat and bubble, add the bok choy. Cook until wilted, about 1 minutes, then flip and cook the other side. Add water to finish cooking the bok choy. Add the ginger, garlic and a pinch of salt. Toss and finish with the herbs.
• Assemble the dish: Place the greens on a serving platter, followed by the warm tofu and the sauce. Any extra sauce can go into a small bowl on the side. Garnish with more fresh herbs and serve.