Tuesday, January 24, 2017

Lindsey's Baked Tofu With Baby Bok Choy

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.
  1. Heat oven to 450 F
  2. 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).
  3. Line a cookie sheet or quarter-sheet pan with parchment. Place tofu slices on it.
  4. Mix basil and mayo together, spread on top of tofu squares, and on the sides a bit.
  5. 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.
  6. Sprinkle the mixture on top of tofu, pressing lightly to adhere.
  7. Bake until browned, about 20 minutes.
For the bok choy, you need:
  • 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
  1. Heat some oil in a skillet that you have a lid for.
  2. Sautée the garlic, ginger and optional shallot until fragrant.
  3. 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.
  4. Sprinkle the soy sauce and water over the bok choy and cover the pan. Let it cook a few minutes to soften.
  5. Remove the lid, flip the bok choy over and continue cooking until the liquid in the pan has mostly evaporated.
  6. Remove from heat and drizzle with sesame oil.


  1. Looks great! I'm going to try it. Thanks! Do you see those videos on Facebook with sped-up, sub-one-minute recipes? There are a bunch of them out there: Tasty is the name of one of them, Delish is another. I love them. They of course leave out all the prep work (chopping veggies for example) but they prove the point that cooking can be quite easy. I know many people who are intimidated by cooking -- they look at those long, wordy recipes and panic. The videos show that cooking isn't hard.

  2. I've seen a few here and there, but I'll see if I can find more. I do 95 percent of the cooking, so I'm always looking for easy recipes that aren't made of processed foods. Ideally, I would plan a menu for the week, but a lot of times it's mid-afternoon and I'm thinking, "Hmm, what can I make tonight?"

    Happily there are groceries near work and the train station, so I can cobble together something at the last minute. Or we have grilled cheese sandwiches and canned soup. Which works OK.