Sesame Lacquered Bok Choy and Tofu
Roasting intensifies the rich sesame, soy and ginger flavors. Feel free to substitute broccoli or cauliflower for the bok choy, and serve with brown rice.
1 pound firm tofu
2 heads bok choy
1-inch piece of fresh ginger, minced
4 garlic cloves, minced
1/3 cup low-sodium soy sauce
1/3 cup mirin (rice wine)
4 teaspoons sriracha hot sauce
2 teaspoons agave or honey
4 teaspoons Asian sesame oil
2 tablespoons toasted sesame seeds
1 or 2 scallions, thinly sliced (about 1/4 cup)
Heat oven to 425 degrees. Drain tofu by squeezing gently between your hands or pressing with a plate. Rinse bok choy, blot dry with towels, and place in a roasting pan.
In a small bowl, whisk ginger, garlic, soy sauce, mirin, sriracha, agave and sesame oil to emulsify.
Cut tofu into 1-inch cubes. Scatter the tofu cubes around the bok choy, and pour ginger mixture over all.
Roast for 10 minutes. Turn bok choy and tofu and baste with pan liquid. Continue roasting for another 10 to 15 minutes, or until bok choy is tender, tofu turns dark and slightly crisp at the edges, and the liquid has thickened and become syrupy. sprinkle with sesame seeds and scallions. Makes 4 servings.
Per serving: 262 calories (41 percent from fat), 12 g fat (1.7 g saturated, 4 g monounsaturated), 0 cholesterol, 17.8 g protein, 24.8 g carbohydrate, 6.6 g fiber, 1,235 mg sodium.