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9) Miso-glazed tofu with bok choy and reserved mushroom stems in broth

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 14 oz firm tofu pressed and cut into 8 slices
  • 2 tbsp white miso + 1 tsp soy sauce
  • 1 tbsp mirin or honey
  • 1 tbsp neutral oil
  • 4 baby bok choy halved lengthwise
  • Stems from 8–10 mushrooms chopped
  • 3 cups vegetable or reserved mushroom broth
  • 1 garlic clove minced
  • 1 tsp grated ginger
  • Sesame seeds and sliced scallions to finish

Method
 

  1. Whisk miso, soy, mirin/honey and a splash of water; brush onto tofu.
  2. Heat oil in a skillet over medium-high and sear tofu 3–4 minutes per side until glazed. Remove and keep warm.
  3. Sauté garlic, ginger and chopped mushroom stems in the same pan 2 minutes.
  4. Add broth, bring to a simmer, then add bok choy and cook 2–3 minutes until tender-crisp.
  5. Return tofu to the pan to warm through and spoon broth over before serving. Garnish with sesame and scallions.