Sesame Ginger Tofu with Bok Choy

Name: Sesame Ginger Tofu with Bok Choy
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 420 ml water divided; 1 g fine salt divided; 30 ml soy sauce; 15 ml toasted sesame oil; 15 ml rice vinegar; 12 g honey; 4 g cornstarch; 45 ml water divided; 20 ml neutral oil divided; 400 g firm tofu pressed and cut into 2 cm cubes; 10 ml neutral oil divided; 2 count scallions thinly sliced, whites and greens separated; 3 count garlic cloves minced; 15 g fresh ginger peeled and finely grated; 2 g fine salt divided; 350 g baby bok choy halved lengthwise if small; quartered if large; 1 g black pepper freshly ground; 1 count scallions thinly sliced, whites and greens separated; 6 g sesame seeds toasted, for garnish

Crisped tofu and bok choy are stir-fried with garlic, ginger, and scallion, then coated in a glossy sesame-soy sauce and served over jasmine rice. The dish is meant to eat as a substantial side with browned tofu, tender greens, and a lightly thickened sauce.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
420 ml water divided
1 g fine salt divided
30 ml soy sauce
15 ml toasted sesame oil
15 ml rice vinegar
12 g honey
4 g cornstarch
45 ml water divided
20 ml neutral oil divided
400 g firm tofu pressed and cut into 2 cm cubes
10 ml neutral oil divided
2 count scallions thinly sliced, whites and greens separated
3 count garlic cloves minced
15 g fresh ginger peeled and finely grated
2 g fine salt divided
350 g baby bok choy halved lengthwise if small; quartered if large
1 g black pepper freshly ground
1 count scallions thinly sliced, whites and greens separated
6 g sesame seeds toasted, for garnish

Instructions

Cook the rice: combine the rinsed jasmine rice, 420 ml of the water, and 1 g of the salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand covered for 5 minutes. Rice is tender and fluffy, with no visible water in the pan.
While the rice cooks, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, cornstarch, and the remaining 45 ml water in a small bowl until smooth. Sauce is fully mixed and the cornstarch is dispersed with no dry lumps.
Heat a large skillet or wok over medium-high heat. Add 20 ml of the neutral oil. Add the tofu in a single layer and cook, turning occasionally, until golden on 2 to 3 sides, 6 to 8 minutes. Transfer the tofu to a plate. Tofu is lightly crisp and browned on several sides.
Add the remaining 10 ml neutral oil to the same pan. Add the scallion whites, garlic, ginger, and 2 g of the salt. Stir-fry for 30 seconds, then add the bok choy and black pepper. Stir-fry until the bok choy is bright green and just tender, 2 to 3 minutes. Bok choy is glossy, wilted at the stems, and still bright green at the leaves.
Return the tofu to the pan, add the sauce, and toss for 1 to 2 minutes until the sauce thickens and coats the tofu and bok choy. Turn off the heat and fold in the scallion greens. Sauce is glossy and clings to the vegetables and tofu; the pan is no longer wet at the bottom.
Fluff the rice and divide it among 4 plates. Spoon the tofu and bok choy over or alongside the rice and finish with toasted sesame seeds. Each portion has rice, sauced tofu, bok choy, and a visible sesame garnish.