Black Bean Marinated Tofu Cakes With Steamed Bok Choy |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tofu, black bean sauce, bok choy! A Rose Reisman recipe... This marinade is so good. For a heartier meal cook some whole wheat pasta or soba noodles and double the marinade to add to the finished dish. Ingredients:
3 tablespoons honey |
2 tablespoons sweet chili sauce or 2 tablespoons ketchup |
1 1/2 tablespoons black bean sauce |
1 teaspoon sesame oil |
1 teaspoon crushed fresh garlic |
1 teaspoon crushed fresh ginger |
12 ounces extra firm tofu, cut into squares (21/2 inches wide x 1/2 inch deep, about 3 cups) |
4 bunches baby bok choy |
1 teaspoon sesame seeds, toasted |
1/4 cup chopped cilantro or 1/4 cup parsley |
Directions:
1. For the sauce, whisk the honey, chili sauce, black bean sauce, oil, garlic and ginger in a 9 inch baking dish until combined. Add the tofu and marinate for at least 10 minutes, or longer for more flavor. Remove the tofu and scape marinade off. Reserve the marinade!
2. Spray a non stick skillet with cooking oil and brown the tofu on both sides, approximately 3 minutes per side. Brush some sauce over the tofu, turn again and brush once more, cooking for 1 more minute. Set aside.
3. Warm the remaining sauce in a small skillet over low heat.
4. Steam the bok choy just until bright green, about 2 minutes. Do not overcook!
5. Place the bok choy on serving plates.
6. Top the bok choy with the tofu and drizzle with the sauce. Garnish with sesame seeds and chopped cilantro.
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