Griddled Sesame and Garlic Tofu with Wilted Bok Choy

Serves 4

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. From The Whole Foods Market Cookbook

Ingredients

Tofu
3/4 cup apple or pineapple juice
1/4 cup reduced-sodium tamari or soy sauce
1/4 cup white miso
1 tablespoon light brown sugar
1 tablespoon rice or cider vinegar
1 tablespoon sesame seeds
2 teaspoons finely chopped fresh ginger
2 teaspoons toasted sesame oil
1 teaspoon red chile flakes
3 cloves garlic
1 pound firm tofu, cut lengthwise into four 1/2-thick (4-ounce) "steaks"
Vegetable oil for spraying pan

Bok Choy
1 teaspoon peanut or canola oil
1 teaspoon sesame oil
1 teaspoon finely chopped ginger
2 cloves garlic, finely chopped
1 medium head bok choy, washed and sliced diagonally, or 4 heads baby bok choy, quartered lengthwise
1 tablespoon reduced-sodium tamari or soy sauce
6 to 8 green onions, sliced diagonally
Sesame seeds, for garnish

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.

Preheat the oven to the lowest setting, about 185°F. 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. Transfer tofu to a baking sheet and keep warm in the oven.

For the bok choy, heat 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.

Nutrition

Per serving: 260 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 1530mg sodium, 28g total carbohydrate (4g dietary fiber, 16g sugar), 16g protein

http://wholefoodsmarket.com/recipes/1805