Instructions
Cut the tofu lengthwise into four (1/2-inch-thick) rectangular "steaks," about 4 ounces each.
To prepare the Sesame-Miso Marinade:
Combine the garlic, ginger, sesame oil, tamari, rice vinegar, brown sugar, sesame seeds, red chili flakes, water, and miso in a food processor bowl fitted with a metal blade. Process until smooth. Place
the marinade in a shallow dish, and add the tofu, turning to coat well. Marinate the tofu for at least 2 hours, preferably overnight, in the refrigerator.
Preheat the oven to the lowest setting
, about 185°F., to keep the tofu warm while you wilt the bok choy. Spray a large nonstick sauté pan with vegetable oil. Heat over high heat. Remove the tofu from the marinade, allowing the excess liquid
to drain. Reserve the marinade. Place the tofu in the hot sauté pan and sear for 2 minutes on each side, or until well browned, turning once. Place the tofu in the warm oven, and prepare the bok choy.
To prepare the Wilted Bok Choy: Heat the peanut and sesame oils over moderate heat in a nonstick sauté pan. Add the bok choy, garlic, and ginger and sauté, stirring frequently for 4 minutes,
until almost tender. Add the tamari and scallions, and remove from heat.
To assemble, place a bed of bok choy on each plate. Arrange a tofu steak over the bok choy, and drizzle with some of the
reserved marinade. Sprinkle with sesame seeds.
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