My co-worker Lindsey gave me this tofu recipe, and I make it every couple of weeks because it is easy and tasty. It is easy in part because there is a Japanese market close to where I work, where I can pick up gorgeous baby bok choy. I'll confess, I also like their little containers of pre-peeled garlic. It's cheap and convenient.
Tofu, happily, is available everywhere now. I got some today at Safeway.
For the tofu, you need:
- 1 block extra-firm tofu, sliced through horizontally, then into halves or quarters (4-8 pieces total)
- 1/3 cup chopped basil
- 1/3 cup mayonnaise
- 1/4 cup panko
- 1/4 cup parmesan
- 1/4 cup chopped/toasted nuts (I've used toasted pine nuts, pecans and walnuts on different occasions, because that's what I had handy)
- 2 cloves garlic, roughly chopped if using a food processor, otherwise minced.
- Heat oven to 450 F
- Press the sliced tofu to remove excess moisture. Put it between paper towels and put a cutting board on top of it with something heavy to weigh it down (I use my flour and sugar canisters).
- Line a cookie sheet or quarter-sheet pan with parchment. Place tofu slices on it.
- Mix basil and mayo together, spread on top of tofu squares, and on the sides a bit.
- Mix together panko, parmesan, nuts, garlic. I have Krups mini food processor/chopper that I just throw all those ingredients into to chop and mix them.
- Sprinkle the mixture on top of tofu, pressing lightly to adhere.
- Bake until browned, about 20 minutes.
- 4-6 heads of baby bok choy, cleaned and cut in half
- 2-3 garlic cloves, sliced
- Minced ginger, about a 1-inch piece
- (optional) Minced shallot or onion
- 1 tablespoon soy sauce (I prefer low sodium)
- Splash of water
- Toasted sesame oil
- Heat some oil in a skillet that you have a lid for.
- Sautée the garlic, ginger and optional shallot until fragrant.
- Add the bok choy, cut side down, and scootch it around a little to get it oiled. Let it cook for a couple of minutes.
- Sprinkle the soy sauce and water over the bok choy and cover the pan. Let it cook a few minutes to soften.
- Remove the lid, flip the bok choy over and continue cooking until the liquid in the pan has mostly evaporated.
- Remove from heat and drizzle with sesame oil.