Griddled Sesame And Garlic Tofu With Wilted Bok Choy Food

GRILLED SESAME BOK CHOY

Steps:

• Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.

SEARED BOK CHOY

Steps:

• Heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds. Add the bok choy cut-side down and cook, continuing to stir the garlic to keep it from burning but without moving the bok choy to get a nice even sear, until the bok choy is dark brown on the bottom, 2 to 3 minutes. Add the soy sauce, soy molasses or oyster sauce and a few tablespoons of water. Serve immediately or cover and hold in the skillet until ready to serve.
• Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.

GRILLED TOFU WITH BOK CHOY AND COCONUT LIME SAUCE

Steps:

• For the lime coconut sauce: Mince the garlic as finely as possible to release all of its flavor, then place in the saucepan. Finely chop the shallot and place into the saucepan. Break down the lemon grass with the back of a knife, then run the knife up and down the stalk (to break down the fibers) and finely slice. Add the lime juice and zest followed by the wine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes until the liquid has reduced to ¼ cup.
• For the grilled tofu: Press the water out of the tofu by placing it between two plates lined with paper towels. Weight it further by placing a heavy jar on the top place and rest for 30 minutes. When the tofu is pressed and firm slice it into four pieces, lengthwise. Heat a grill pan coated with olive oil and sear the tofu about 2 minutes on each side, lightly salting each side. Keep in a warm 300 F oven while finishing the dish.
• Finish the sauce: When the sauce has reduced to ¼ cup, strain it to remove the solids, then add liquid back into the pot. Pour off the liquid from the cold coconut milk and add the solid part into the pot. Stir, bring to a low simmer and set aside over very low heat.
• For the Bok Choy: Heat a skillet over high heat and add oil. Once the oil starts to heat and bubble, add the bok choy. Cook until wilted, about 1 minutes, then flip and cook the other side. Add water to finish cooking the bok choy. Add the ginger, garlic and a pinch of salt. Toss and finish with the herbs.
• Assemble the dish: Place the greens on a serving platter, followed by the warm tofu and the sauce. Any extra sauce can go into a small bowl on the side. Garnish with more fresh herbs and serve.

GRIDDLED SESAME AND GARLIC TOFU WITH WILTED BOK CHOY

Steps:

• 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.

GRILLED BOK CHOY WITH GINGER SCALLION GARLIC OIL

Steps:

• Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook for until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt.
• In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat.

GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY

Steps:

• Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
• Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
• Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
• Prepare a grill for medium heat and brush the grates of the grill with oil.
• Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
• Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.

STEAMED VEGETABLES WITH SESAME-CHILE OIL

Steps:

• Special equipment: a metal steamer basket
• Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
• While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
• Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

WILTED GARLIC BOK CHOY

Steps:

• Separate & wash bok choy, trim bottom of stalks & pat dry.
• Chop bok choy into desired width, set aside.
• In frying pan heat olive oil & minced garlic on medium heat for 4-5 minutes.
• Add bok choy, toss to coat & cook approximately 10 minutes, tossing bok choy every minute or so.

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Steps:

• In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
• Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
• Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.