The flavors of ginger, garlic, and golden brown sesame seeds are locked inside tender tofu steaks that are seared over high heat until crispy. If you prefer a stronger miso flavor, use a dark brown or red miso. If you find yourself without apple or pineapple juice, use water instead.
Special Diets:
Ingredients
Method
For the tofu, combine juice, tamari, miso, sugar, vinegar, sesame seeds, ginger, oil, chile flakes and garlic in a food processor and process until smooth to make a marinade.
Transfer marinade to a wide, shallow dish, add tofu and turn to coat well.
Cover dish and refrigerate for 2 hours, or preferably overnight.
Spray a large nonstick skillet with vegetable oil and heat over high heat.
Drain tofu and reserve the marinade.
Transfer tofu to skillet and cook, flipping once, until golden brown, about 2 minutes per side.
For the bok choy, heat peanut and sesame oils in a large nonstick skillet over medium heat.
Add ginger, garlic, and bok choy and cook, stirring frequently, until almost tender, 4 to 5 minutes.
Add the tamari and green onions and remove from heat.
To assemble, place a bed of bok choy on each of 4 plates.
Arrange tofu steaks over the bok choy, and drizzle with some of the reserved marinade. Sprinkle with sesame seeds.
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.