Griddled Tofu With Garlic Sesame Bok Choy
|Water||1 Cup (16 tbs)|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Sesame seeds||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Minced peeled ginger root||2 Teaspoon|
|Dried crushed red pepper||1 Teaspoon|
|Sesame oil||2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Low fat firm tofu||21 Ounce, drained (2 Packages, 10.5 Ounce Each)|
|Vegetable cooking spray||1|
|Vegetable oil||1 Teaspoon|
|Dark sesame oil||1 Teaspoon|
|Thinly sliced bok choy||12 Cup (192 tbs)|
|Minced peeled ginger root||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Diagonally sliced green onions||1 1⁄2 Cup (24 tbs)|
|Low sodium soy sauce||1 Tablespoon|
Combine first 9 ingredients in a blender; cover and process until smooth.
Pour pureed sesame seed mixture into a bowl.
Cut each tofu cake crosswise into 4 slices.
Place slices in sesame seed mixture, and marinate in refrigerator at least 2 hours.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Remove tofu from marinade; discard marinade.
Add tofu to skillet; cook 2 minutes on each side or until browned.
Remove from skillet; keep warm.
Heat vegetable oil and 1 teaspoon sesame oil in skillet over medium-high heat until hot.
Add bok choy, 1 teaspoon gingerroot, and garlic; saute 2 minutes.
Add green onions and 1 tablespoon soy sauce; saute 2 minutes.
Spoon bok choy mixture onto individual plates, and top with tofu slices.