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Griddled Tofu With Garlic Sesame Bok Choy

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  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.

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Griddled Tofu With Garlic Sesame Bok Choy Recipe