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dinner · asian

Maple-Soy Glazed Tofu with Garlic Bok Choy & Jasmine Rice

Prep: 20 min
Cook: 10 min
Total: 30 min
Yield: 2 servings
Maple-Soy Glazed Tofu with Garlic Bok Choy & Jasmine Rice

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Instructions

1
Rinse the rice in a fine-mesh sieve until the water runs clear, then bring it to a boil in a small pot with the water and a pinch of salt.
2
Cover, turn the heat to its lowest setting, and cook 15 minutes, then take the pot off the heat and let it steam 5 minutes, still covered.
3
While the rice cooks, wrap the tofu in a clean kitchen towel and press it under a heavy pan for 10 minutes.
4
Meanwhile, mince all the garlic, peel and grate the ginger, and whisk two-thirds of the garlic and the ginger with the maple syrup, tamari, and rice vinegar.
5
Halve the bok choy lengthwise, swish the halves under cold water to rinse out grit, and thinly slice the green onions.
6
Cut the pressed tofu into 0.75-inch cubes and toss them in a medium bowl with the cornstarch and remaining salt until evenly coated.
7
Heat most of the avocado oil in a 12-inch nonstick skillet over medium-high for 2 minutes, then fry the tofu 8 to 10 minutes, turning, until crisp and golden.
8
Move the tofu to a plate, add the remaining oil, and lay the bok choy in cut side down for 2 minutes until browned.
9
Flip the bok choy, scatter in the remaining garlic, cover, and cook 2 minutes until the stems are just tender, then drizzle with the sesame oil and plate it.
10
Pour the glaze into the empty skillet and let it bubble 1 minute until syrupy, then return the tofu and toss to coat every cube.
11
Fluff the rice and serve the glazed tofu over it with the bok choy, sprinkled with the sesame seeds and green onions.
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