Crispy Tofu & Bok Choy Bowls

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 4 servings

Ingredients

Crispy Tofu:
Bok Choy:
Spicy Peanuts:

Method

Crispy Tofu

In large bowl, whisk together tamari, honey, ginger, chili paste, cilantro and garlic; add tofu, mix­ ing gently to coat. Cover and refrigerate for at least 4 hours or up to 12 hours. Drain well, reserving marinade.

Place tofu in shallow dish; sprinkle with cornstarch, stirring to coat. Trans­fer to sieve, shaking to remove excess cornstarch. In wok or large skillet, heat oil over medium­high heat; cook tofu, stirring occasionally, until crisp, 4 to 5 minutes. Using skimmer, transfer tofu to paper towel­lined plate. Season with salt and pepper. Keep warm.

Bok Choy

In same wok, heat vegetable and sesame oils over medium­high heat; cook garlic and bok choy, stirring occa­sionally, until softened, 1 to 2 minutes. Stir in honey; cook for 30 seconds. Add vegetable broth and reserved marinade, mixing to coat well.

Spicy Peanuts

Preheat oven to 350°F. In bowl, whisk together honey, oil, lime zest and chili paste. Add peanuts, stir­ ring to coat. Spread peanuts on parch­ment paper­lined baking sheet; bake until golden brown, 10 to 15 minutes. Let cool. Set aside 1⁄4 cup peanuts (reserve remaining peanuts for another use. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.)

To serve, divide bok choy among bowls; sprinkle with sesame seeds. Top with tofu. Sprinkle spicy peanuts over top. Garnish with cilantro, kimchi and rad­ ish slices.

Nutritional facts PER SERVING: about

  • Iron 4 mg
  • Fibre 4 g
  • Sodium 700 mg
  • Sugars 22 g
  • Protein 18 g
  • Calories 500
  • Total fat 28 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 44 g
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Crispy Tofu & Bok Choy Bowls

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