Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 14.1 oz (400 g) extra-firm tofu, drained
- 10.6 oz (300 g) baby bok choy, halved lengthwise
- 0.8 US fl oz (25 ml) light soy sauce
- 0.4 oz (10 g) ginger, grated
- 0.7 US fl oz (20 ml) rice vinegar
- 1.7 tsp (12 g) honey
- 3.1 tsp (14 g) neutral oil
- 0.4 oz (10 g) sesame seeds
- 0.7 oz (20 g) scallions, chopped
Method
- Press tofu between clean towels under a light weight for 20 minutes, additional to preparation time. Cut into six thick slabs.
- Mix soy sauce, ginger, vinegar and honey. Divide into a brushing portion and a serving portion. Coat tofu and bok choy with oil.
- Heat a clean, well-oiled grill to medium-high. Grill tofu for 4–5 minutes per side, brushing near the end. Grill bok choy for 3–4 minutes per side until tender and lightly charred.
- Serve three tofu slabs per person with bok choy, reserved glaze, sesame seeds and scallions.
Cook’s note: Honey makes this vegetarian rather than vegan. Use extra-firm tofu and do not turn it before a crust forms.
Allergens: Soy, sesame and wheat in soy sauce.
Approximate nutrition per serving: 446 kcal · Protein 33 g · Carbohydrates 20 g · Fat 26 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.