Griddled Sesame and Garlic Tofu with Wilted Bok Choy

Sometimes Whole Foods hits the nail on the head.  I ended up with another half brick of tofu that I was trying to get rid of and started flipping through the Whole Foods Cookbook when I came across this recipe.

It was clearly up my alley.  Tofu? good.  Miso? good.  Bok Choy? good.  Sesame?  good!   So it was a go.  And yes, that’s pretty much how I evaluate recipes.

The marinade was delicious.  I may have slurped a couple of spoons of it from the bowl.  It was that good.  And despite my current vegan leanings all I could think about was marinating some fish in the marinade.  Or even chicken… and I don’t even really like chicken that much.  That may have been the meat eater in me talking.

As with every tofu dish I have ever made I didn’t quite get the texture right on this one.  Whenever I sear my tofu it doesn’t come out seared.  Part of it is laziness I’m sure — I rarely if ever pat my tofu sufficiently dry.  And then I’m never quite sure what frying pan to use… I think I used a nonstick pan this time around with not so great results.  But I have vague memories of using a regular frying pan but then having the tofu stick.

It’s a tough life I tell you!

So despite my lousy tofu searing technique I’m a BIG fan of this dish.  This one is in my tofu recipe rotation, which is probably a good thing because I have another package sitting in my fridge!

• 1 pound firm-style 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 light brown sugar
• 1 tablespoon sesame seeds, or a mixture of black and regular sesame seeds
• 1 teaspoon 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 teaspoon minced fresh ginger
• 1 tablespoon tamari or soy sauce
• 6–8 scallions, sliced diagonally
• sesame seeds for sprinkling

Cut the tofu lengthwise into four (1/2-inch-thick) rectangular “steaks,” about 4 ounces each.

To prepare the Sesame-Miso Marinade: Combine the garlic, ginger, sesame oil, tamari, rice vinegar, brown sugar, sesame seeds, red chili flakes, water, and miso in a food processor bowl 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, preferably overnight, in the refrigerator.

Preheat the oven to the lowest setting, about 185°F., 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.

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 heat.

To assemble, place a bed of bok choy on each plate. Arrange a tofu steak over the bok choy, and drizzle with some of the reserved marinade. Sprinkle with sesame seeds.

From The Whole Foods Market Cookbook

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