Sweet and Pungent Tofu Bowls
- 14 oz package firm or extra firm tofu
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- ½ tsp kosher salt
- 1 Tbsp rice vinegar
- 2 tsp tamari or soy sauce
- 2 tsp water
- 1 tsp cornstarch
- 1 tsp cane sugar
- ½ lb baby bok choy, trimmed and quartered
- 2 large cloves garlic, minced
- ½-inch fresh ginger, grated
- 2 tsp sesame oil
- 2 tsp avocado oil
- 1Tbsp mirin
- Hot cooked rice
- Drain tofu and give it a quick rinse. Place a clean folded kitchen towel on a plate. Put tofu on top of the towel, and place another clean folded towel on top of the tofu. Place a small cutting board on top, and something heavy, such as a cast iron skillet or large cookbook on top of that. Allow to sit at least a half hour.
- Preheat the oven to 425°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- In a small bowl, whisk together 1 Tbsp cornstarch and ½ tsp kosher salt. Set aside.
- After tofu is pressed, pat dry and cut into ¾-inch cubes. Toss in 1 Tbsp olive oil, and then the cornstarch mixture. Spread out in a single layer on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip, and bake an additional 10 minutes, or until golden and crispy.
- To make the sauce, whisk together vinegar, tamari, water, 1 tsp cornstarch, and sugar in a small bowl. Set aside.
- Heat sesame and avocado oil in a large skillet over medium high heat. Add ginger and garlic, stirring constantly until softened and fragrant. Add bok choy, cooking and stirring until coated with oil and beginning to soften, about 3 minutes. Add mirin, continuing to cook and stir until crisp-tender, another 2 minutes.
- Add baked tofu and pour in the sauce, tossing until veggies are thoroughly coated, and sauce has thickened. Remove from heat and serve over hot cooked rice.
Makes 4 Servings