Baked Tofu and Baby Bok Choy
Quick and easy, this simple tofu dish makes a great weeknight dinner that's healthy and delicious.
Yield: 2 people
Calories: 300kcal
Ingredients
- 4 heads baby bok choy
- 2 Tbsp. sesame oil, separated
- 1 14 oz. package tofu pressed and cut into cubes*
- 1 clove garlic minced
- 1 inch fresh ginger
- 2 Tbsp. soy sauce or liquid aminos
- 1 Tbsp. rice wine vinegar
- 1 tsp. brown sugar
- 1 tsp chili oil optional
Instructions
- Preheat oven to 400° F and line two baking sheets with parchment paper.
- Cut baby bok choy in half lengthwise. Place it in a large bowl and toss with the sesame oil. Season with a pinch of salt and pepper.
- Place bok choy flat side down on one of the baking sheets. Set aside.
- In a large bowl mix the garlic, ginger, soy sauce or liquid aminos, rice wine vinegar, and brown sugar, and remaining tablespoon of sesame oil (and chili oil if you're using it) until it's fully combined. Add the tofu and stir gently to avoid breaking. Once the tofu is covered with the marinade let it sit for 10 minutes.
- Add the tofu to the second baking sheet and place both it and the bok choy into the oven. After 5 minutes remove the bok choy and flip the pieces over. Place back in the oven. After another 5 minutes remove the bok choy and turn the tofu so that the underside is now facing up. Bake for another 10 minutes or until the tofu has cooked thoroughly. Remove from the oven and let cool.
- Serve the tofu and bok choy over rice, noodles, in a soup, or however you'd like to enjoy it.
Notes
* For instructions on how to press and drain your tofu, click here.
To make a double batch of this for the whole family, simply multiply all the ingredients by two; it's a straight conversion.
Nutrition
Calories: 300kcal