TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE
This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories quick, weekday, weeknight, vegetables, main course
Time 20m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
- Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
- Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.
SATAY TOFU SKEWERS WITH GARLIC & GINGER PAK CHOI
Stay full for longer with these protein-packed satay skewers served with pak choi and peanuts. They make a tasty vegan supper in just 25 minutes
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto four skewers and put on a baking tray.
- Heat the grill to its highest setting. Grill the tofu for 4 mins on each side until nicely browned and crisp. Meanwhile, heat the oil in a frying pan or wok. Add the garlic and ginger and sizzle for 1 min or so, then tip in the pak choi and cook for about 3 mins until wilted.
- Divide the pak choi and skewers between plates. Sprinkle over the peanuts, drizzle over the remaining sauce and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 339 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
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