Griddled Sesame And Garlic Tofu With Wilted Bok Choy Recipes

Steps:

• For the lime coconut sauce: Mince the garlic as finely as possible to release all of its flavor, then place in the saucepan. Finely chop the shallot and place into the saucepan. Break down the lemon grass with the back of a knife, then run the knife up and down the stalk (to break down the fibers) and finely slice. Add the lime juice and zest followed by the wine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes until the liquid has reduced to ¼ cup.
• For the grilled tofu: Press the water out of the tofu by placing it between two plates lined with paper towels. Weight it further by placing a heavy jar on the top place and rest for 30 minutes. When the tofu is pressed and firm slice it into four pieces, lengthwise. Heat a grill pan coated with olive oil and sear the tofu about 2 minutes on each side, lightly salting each side. Keep in a warm 300 F oven while finishing the dish.
• Finish the sauce: When the sauce has reduced to ¼ cup, strain it to remove the solids, then add liquid back into the pot. Pour off the liquid from the cold coconut milk and add the solid part into the pot. Stir, bring to a low simmer and set aside over very low heat.
• For the Bok Choy: Heat a skillet over high heat and add oil. Once the oil starts to heat and bubble, add the bok choy. Cook until wilted, about 1 minutes, then flip and cook the other side. Add water to finish cooking the bok choy. Add the ginger, garlic and a pinch of salt. Toss and finish with the herbs.
• Assemble the dish: Place the greens on a serving platter, followed by the warm tofu and the sauce. Any extra sauce can go into a small bowl on the side. Garnish with more fresh herbs and serve.

Steps:

• Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.

Steps:

• Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

Steps:

• Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
• Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
• Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
• In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
• Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
• Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.