Ginger bok choy and sweet peas with miso-glazed tofu recipe
I really do love the combination of fresh ginger and toasted sesame oil, especially with bok choy. This dish is rich in vitamins A and K, as well as calcium and dietary fibre. Serve with cooked quinoa.
Ingredients
- 1 x 454g pack extra-firm tofu
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp water
- 2 tsp vegetable oil
- 5 heads baby bok choy
- 2 tbsp toasted sesame oil
- 2.5 cm piece fresh ginger, grated
- 200 g sugar snap peas
- 1 x 454g pack extra-firm tofu
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp water
- 2 tsp vegetable oil
- 5 heads baby bok choy
- 2 tbsp toasted sesame oil
- 2.5 cm piece fresh ginger, grated
- 7.1 oz sugar snap peas
- 1 x 454g pack extra-firm tofu
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp water
- 2 tsp vegetable oil
- 5 heads baby bok choy
- 2 tbsp toasted sesame oil
- 2.5 cm piece fresh ginger, grated
- 7.1 oz sugar snap peas
Details
- Cuisine: Oriental
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Slice the tofu across the width into 12 thin pieces. Pat dry with a paper towel. Whisk together the miso, half the mirin, water and vegetable oil. Coat the tofu slices in the miso mixture and spread them out on a baking sheet lined with aluminium foil. Grill for 6 to 8 minutes on each side, until golden and crispy at the edges, watching closely to ensure it doesn’t burn.
- Slice each bok choy in half. Trim the root ends and remove the tough core with a paring knife. Heat the sesame oil in a large frying pan and add the ginger, cooking for 1 minute, until fragrant. Add the bok choy, cut-side down, to sear for 3 minutes. Flip over and sear the top side for another 2 minutes.
- Increase the heat to high, add the peas and remaining tablespoon of mirin, and cover for 1 minute to finish cooking. Serve with the miso-glazed tofu and quinoa.
Greens 24/7 by Jessica Nadel, with photography by Jackie Sobon. Published by Apple Press, £14.99.
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