This is based off of a recipe I saw in a magazine, I thought it sounded delicious, and went to the grocery store intending to make it later in the week. And yet some how I forgot to get half of the ingredients. So when trying to eat up all the produce before leaving for a weekend trip, I decided to use the miso-glaze from the recipe for the tofu, and just add some bok choy and serve it over rice. It turned out fabulous. Tofu can be rather bland, but this miso-glaze is super flavorful, full of salty umami flavors. The best part is that you don’t even need to marinate the tofu! If you have the forethought, press the tofu during the day, but at least press it for about 30 minutes.
Adapted from Cooking Light (May 2013)
- 6 Tbsp rice vinegar
- 1/4 cup white (shiro) miso
- 2 Tbsp minced peeled ginger
- 4 cloves garlic, minced
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 tsp dark sesame oil
- 2 pkgs extra-firm tofu, drained and pressed
- 2 Tbsp canola oil
- about 2 lbs baby bok choy, quartered and washed
- 2 Tbsp water
In a bowl, whisk together the first 7 ingredients. Cut the tofu into large cubes. Heat 1 Tbsp canola oil over medium-high heat in a large skillet. Add 1/2 the tofu in a single layer, pour 1/3 of the glaze over the top. Let cook for about 3 minutes, until tofu has browned on one side. Flip the tofu and cook for a few more minutes until browned. Remove tofu from the pan and then repeat with the remaining tofu. Once the tofu has finished cooking, add the bok choy to the pan and add the remaining glaze and water, cover and let cook for a few minutes, or until the bok choy is tender. Add the tofu back into the pan and give a stir. Serve over rice.