You know how I've been having a hard time finding motivation to cook lately? Well, yesterday while I was on a cooking binge (as you're probably noticing from all the posts today and yesterday), I went ahead and prepared tonight's dinner. So the tofu has been marinating since last night. That meant that the whole meal came together in 5 minutes. Literally, five minutes. I used two pans so I didn't bother warming the tofu in the oven. I microwaved some jasmine rice to have alongside. It was EXCELLENT. I think I'd use extra-firm tofu in the future, but firm was fine. We would definitely make this again.
Griddled Sesame and Garlic Tofu with Wilted Bok Choy
Whole Foods // CLBB (Canice)
Canice's notes: I made the marinade -using apple juice- in the blender rather than food processor; I think it's the better tool. While the bok choy cooked I heated the marinade in a small saucepan (drizzle it cold? Ick.) I drizzled only a very small amount as the ginger and pepper flakes (I probably used more than instructed, as usual) was a little sharp if used directly - I would be cautious with that step.
1 pound firm tofu
Sesame Miso Marinade:
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon rice vinegar or cider vinegar
1 tablespoon each of light brown sugar and sesame seeds -- or a mixture of black and regular sesame seeds
1 teaspoon crushed red chili flakes
3/4 cup water or apple or pineapple juice
1/4 cup white miso
Vegetable oil for spraying pan
Wilted Bok Choy:
1 teaspoon peanut or canola oil
1 teaspoon sesame oil
1 medium head bok choy -- washed and sliced diagonally, or 4 heads baby bok choy, quartered lengthwise
2 cloves garlic -- minced (1 tsp.)
1 teaspoon minced fresh ginger
1 tablespoon tamari or soy sauce
6 scallions -- sliced diagonally (6 to 8)
Sesame seeds for sprinkling
1. Cut the tofu lengthwise into 4 (1/4" thick) rectangular "steaks," about 4 ounces each.
2. To prepare the marinade: Combine the garlic, ginger, sesame oil, tamari, rice vinegar, brown sugar, sesame seeds, red chili flakes, water, and miso in the bowl of a food processor fitted with a metal blade. Process until smooth. Place the marinade in a shallow dish, and add the tofu, turning to coat well. Marinate the tofu for at least 2 hours, preferable overnight, in the refrigerator.
3. Preheat the oven to the lowest setting, about 185F, to keep the tofu warm while you wilt the bok choy. Spray a large nonstick sauté pan with vegetable oil. Heat over high heat. Remove the tofu from the marinade, allowing the excess liquid to drain. Reserve the marinade. Place the tofu in the hot sauté pan and sear for 2 minutes on each side, or until well browned, turning once. Place the tofu in the warm oven, and prepare the bok choy.
4. To prepare the wilted bok choy: Heat the peanut and sesame oils over moderate heat in a nonstick sauté pan. Add the bok choy, garlic, and ginger, and sauté, stirring frequently for 4 minutes, until almost tender. Add the tamari and scallions, and remove from the heat.
5. To assemble, place a bed of bok choy on each plate. Arange a tofu steak over the bok choy, and drizzle with some of the reserved marinade. Sprinkle with sesame seeds.
Source: CLBB - Canice
Web Page: From Whole Foods cookbook