Asian Inspired Tofu and Bok Choy
Jan 02, 2021
I'm a sucker for garlic chili sauce. I want to put it on everything.
So when I stumbled upon a new recipe that called for it, I knew I had to try it and of course give it my own little twist.
Plus.. I've never cooked with bok choy! And I've been feeling like experimenting with some new vegetables.
We used tofu because my boyfriend has never had it and I wanted to see what he thought (he liked it, woo!). But in the future, I'd likely use shrimp or maybe even chicken and just everything else the same. That's what I love about these types of recipes... they're so versatile!
This particular recipe is vegan so it's got a little something for everyone!
Give it a try and let me know what you think. Serves two.
- Place tofu on a rimmed baking sheet between paper towels. Top with another baking sheet and weigh down with heavy cans or skillet; let sit 30 minutes.
- Meanwhile, combine soy sauce, chili garlic sauce, garlic, honey, and 4 tsp sesame oil.
- Heat oven to 400°F. Transfer tofu to a cutting board. Wipe off baking sheet and lightly oil. Slice tofu into 1⁄2-in.-thick triangles and arrange on prepared sheet. Drizzle with 1Tbsp sauce mixture and bake until top is golden, 12 to 15 minutes.
- Turn tofu over, arrange on one side of baking sheet, and drizzle with 1Tbsp sauce mixture. Arrange bok choy on other half of sheet and gently toss with remaining 2 tsp sesame oil.
- Cook jasmine rice (I love adding a little coconut oil and sea salt to flavor it!)
- Roast until tofu is golden brown and bok choy is tender, 8 to 12 minutes more. Drizzle remaining sauce over tofu and sprinkle everything with snap peas and sesame seeds. Serve with 1/2 cup jasmine rice and enjoy!
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