Tofu and Bok Choy with Ginger-Tahini Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian
Serves: 4
Ingredients
  • 1 pound baby bok choy, quartered lengthwise through the core
  • kosher salt and freshly ground black pepper
  • 1 (14-ounce) package tofu, drained and cut into 4 equal squares
  • 6 tablespoon tahini
  • ¼ cup soy sauce
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon minced ginger
  • 3 cloves garlic, minced
  • 2 scallions, chopped and divided
  • sesame seeds, for garnish
Instructions
  1. In a large skillet, 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. 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.
  2. Meanwhile, in a small bowl, combine tahini, soy sauce, vinegar, ginger, garlic, scallions, and water (add 1 tablespoon at a time to achieve desired consistency). Whisk until well blended, and season with salt and pepper to taste.
  3. Transfer bok choy and tofu to plates. Spoon some sauce over the tofu and garnish with scallions and sesame seeds.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/tofu-and-bok-choy-with-ginger-tahini-sauce/