Griddled Tofu with Garlic-Sesame Bok Choy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup water |
1/4 cup low-sodium soy sauce |
1 tablespoon sesame seeds |
1 tablespoon brown sugar |
1 tablespoon rice vinegar |
1 teaspoon crushed red pepper |
2 teaspoons minced peeled gingerroot |
2 teaspoons dark sesame oil |
3 garlic cloves |
2 (10.5 ounce) packages reduced-fat firm tofu, drained |
vegetable cooking spray |
1 teaspoon vegetable oil |
1 teaspoon dark sesame oil |
12 cups thinly sliced bok choy |
1 teaspoon minced peeled gingerroot |
2 garlic cloves, minced |
2 1/2 cups diagonally sliced green onions |
1 tablespoon low-sodium soy sauce |
Directions:
1. Combine first 9 ingredients in a blender, and process until smooth. Pour puréed sesame seed mixture into a large bowl; set aside. Cut each tofu cake crosswise into 4 slices. Place tofu slices in sesame seed mixture, and marinate in refrigerator at least 2 hours.
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Remove tofu slices from marinade; discard marinade. Add tofu slices to skillet, and cook 2 minutes on each side or until browned. Remove from skillet; set aside, and keep warm.
3. Heat 1 teaspoon vegetable oil and 1 teaspoon sesame oil in skillet over medium-high heat. Add bok choy, 1 teaspoon gingerroot, and minced garlic; sauté 2 minutes. Add green onions and 1 tablespoon soy sauce; sauté 2 minutes.
4. Spoon bok choy mixture onto individual plates, and top with tofu slices.
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