Sizzling Sesame Tofu with Stir-Fried Bok Choy and Cauliflower Rice
Tips for Experienced Cooks
For an exceptional flavor, consider marinating the tofu for at least 30 minutes to an hour before cooking. This will allow it to absorb more of the marinade, enhancing its overall taste. Additionally, gently toasting the sesame seeds in a dry skillet until fragrant before using them to coat the tofu can add an extra layer of nutty flavor and crunchiness. When stir-frying the bok choy and cauliflower rice, use the opportunity to play with heat — a bit of char can introduce a wonderful smokiness to the dish. If you're confident in your balancing skills, a splash of mirin or a sprinkle of sugar in the sauce could provide a subtle sweetness that complements the spicy sriracha nicely.
Step 1: Press and cut the tofu
Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- 1 block of firm or extra-firm tofu
Step 2: Marinate the tofu
In a shallow bowl, whisk together the soy sauce and sesame oil. Toss the tofu cubes in the mixture to coat evenly.
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Step 3: Coat the tofu
In a separate bowl, combine the cornstarch and sesame seeds. Dip the tofu cubes into the mixture, pressing lightly to coat all sides.
- 2 tablespoons cornstarch
- 2 tablespoons sesame seeds
Step 4: Fry the tofu
Heat the vegetable oil in a large skillet over medium-high heat. Add the coated tofu cubes and cook until crispy and golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
- 2 tablespoons vegetable oil
Step 5: Stir-fry the bok choy
In the same skillet, add the bok choy and minced garlic. Stir-fry for 2-3 minutes, until the bok choy is wilted but still crisp. Remove from the skillet and set aside.
- 1 bunch bok choy, chopped
- 2 cloves garlic, minced
Step 6: Stir-fry the cauliflower rice
Add the grated cauliflower to the skillet and stir-fry for 3-4 minutes, until lightly cooked but still slightly crunchy.
- 1 head of cauliflower, grated
Step 7: Make the sauce
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, and sriracha sauce.
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
Step 8: Combine and serve
Pour the sauce mixture over the cauliflower rice and stir-fry for an additional 1-2 minutes. Return the tofu and bok choy to the skillet, tossing to combine with the cauliflower rice. Garnish with chopped green onions and serve hot.
- 2 green onions, chopped
Enjoy this delicious and healthy Asian-inspired vegetarian dish!
Meat, Eggs, & Dairy
- 1 block firm tofu
Fresh Produce & Herbs
- 4 cloves baby bok choy
- 2 cloves garlic
- 1 small cauliflower
- 1 tablespoon chopped green onions
Pantry Items
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce