Black Bean Marinated Tofu Cakes With Steamed Bok Choy Food

BLACK BEAN MARINATED TOFU CAKES WITH STEAMED BOK CHOY

Black Bean Marinated Tofu Cakes With Steamed Bok Choy image

Tofu, black bean sauce, bok choy! A Rose Reisman recipe... This marinade is so good. For a heartier meal cook some whole wheat pasta or soba noodles and double the marinade to add to the finished dish.

Provided by kelly in TO

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons honey
2 tablespoons sweet chili sauce or 2 tablespoons ketchup
1 1/2 tablespoons black bean sauce
1 teaspoon sesame oil
1 teaspoon crushed fresh garlic
1 teaspoon crushed fresh ginger
12 ounces extra firm tofu, cut into squares (21/2 inches wide x 1/2 inch deep, about 3 cups)
4 bunches baby bok choy
1 teaspoon sesame seeds, toasted
1/4 cup chopped cilantro or 1/4 cup parsley

Steps:

For the sauce, whisk the honey, chili sauce, black bean sauce, oil, garlic and ginger in a 9 inch baking dish until combined. Add the tofu and marinate for at least 10 minutes, or longer for more flavor. Remove the tofu and scape marinade off. Reserve the marinade!
Spray a non stick skillet with cooking oil and brown the tofu on both sides, approximately 3 minutes per side. Brush some sauce over the tofu, turn again and brush once more, cooking for 1 more minute. Set aside.
Warm the remaining sauce in a small skillet over low heat.
Steam the bok choy just until bright green, about 2 minutes. Do not overcook!
Place the bok choy on serving plates.
Top the bok choy with the tofu and drizzle with the sauce. Garnish with sesame seeds and chopped cilantro.

TOFU WITH BOK CHOY

Tofu with Bok Choy image

Made from soybeans and also known as bean curd, tofu is a popular East Asian food that's low calorie, cholesterol-free, and protein rich. Available in a variety of textures, from custardlike to firm, it has a mild taste on its own, but acts like a sponge for the flavors of the foods with which it is cooked. In this recipe, tofu is combined with steamed Chinese white cabbage, also known as bok choy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Number Of Ingredients 13

Ingredients

3 tablespoons soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons peeled, finely chopped ginger
2 tablespoons sugar
2 teaspoons toasted sesame oil
1 pound baby bok choy, halved lengthwise
2 tablespoons vegetable oil
1 pound extra-firm tofu, sliced crosswise 1/4 inch thick
Coarse salt and freshly ground pepper
Coarsely chopped cilantro, for serving
Scallions thinly sliced, for serving
1 serrano pepper, thinly sliced crosswise, for serving
Steamed white rice, for serving

Steps:

Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.

PAN STEAMED TOFU AND BOK CHOY

Pan Steamed Tofu and Bok Choy image

This is a very healthy and simple dish that can be made with just a frying pan/skillet with a cover. It really does not matter how much bok choy you use. Measurements should NOT be carefully observed because it really depends on preference. This dish can be served with noodles or rice, depending on what you like. If you're on a low-carb diet, this could serve 2 people. If this is going to be your main dish and you're not having any carbs, try adding some sliced mushrooms with the tofu. This will add some moisture to the pan for steaming too. For the bok choy, I like the baby bok choy because there's no chopping necessary. Larger ones need to be chopped into one-inch pieces. This recipe works with silken soft tofu too but it is more difficult to handle. Sesame oil is optional because it's not a common thing for people to have in their kitchens.

Provided by Oparu

Categories One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
sesame oil (optional)
2 minced garlic cloves
18 -27 ounces firm tofu (depending on size of block and your appetite)
2 tablespoons soy sauce
water (if necessary)
1/2 lb bok choy (chop into bite size pieces if necessary)

Steps:

Turn on the burner to low-medium heat.
When it's hot, pour in the oil(s) and garlic.
Add the sliced tofu to the pan and drizzle soy sauce over the tofu. The amount really depends on how salty you like your food. Start with 2 Tablespoons and add more later if it's too bland.
Cover the pan immediately. If the soy sauce evaporates, add some water and cover the pan again. There should be enough water from the tofu to create steam.
After a minute or two, flip the tofu slices and put all of the bok choy in the pan. Cover again.
After about 3 minutes, use chopsticks (or a big spoon) to stir the bok choy so that it picks up some soy sauce.
Cover pan and cook for a few more minutes.
The dish is ready when the bok choy is wilted.

TOFU AND BOK CHOY STIR-FRY

Tofu and Bok Choy Stir-Fry image

Categories Herb Soy Vegetable Stir-Fry Low Fat Vegetarian Low Cal Tofu Bok Choy Bon Appétit

Yield Serves 2

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Steps:

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

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