Best Baked Tofu And Bok Choy Recipes

ROASTED BOK CHOY

Roasted Bok Choy image

A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!

Provided by Percy Lee Owen

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds baby bok choy, halved
2 tablespoons liquid amino acid (such as Bragg®)
4 teaspoons olive oil
6 slices fresh ginger
3 cloves garlic, sliced
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon fines herbs
½ teaspoon dried basil
⅛ teaspoon red pepper flakes
freshly ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 479.2 mg, Sugar 2.8 g

BAKED TOFU AND BOK CHOY

Baked Tofu and Bok Choy image

This is a very simple Chinese dish that doesn't require many ingredients. You can add other vegetables such as mushrooms and bamboo shoots as well. I suggest serving this dish with cooked quinoa or brown rice. Please also visit my blog, www.innerharmonynytrition.com, for more gluten-free, healthy recipes.

Provided by InnerHarmonyNutriti

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 teaspoon ginger, minsed
1 garlic clove, minced
6 cups baby bok choy, bottom part removed
1/2 carrot, julienned
7 ounces baked organic tofu, sliced
1/2 tablespoon tamari
1 tablespoon gluten-free oyster sauce or 1 tablespoon extra tamari
crushed red pepper flakes (optional)

Steps:

Heat oil in a sauté pan. Sauté ginger and garlic.
Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
Cover and cook until the vegetables are soft.
(Optional) Sprinkle some crushed red pepper.

Nutrition Facts : Calories 166.3, Fat 10.9, SaturatedFat 1.6, Sodium 652.9, Carbohydrate 10.2, Fiber 3, Sugar 4, Protein 10.6

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Tofu and Bok Choy With Ginger-Tahini Sauce image

This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Kay Chun

Categories quick, weekday, weeknight, vegetables, main course

Time 20m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 pound baby bok choy, quartered lengthwise through the core
Kosher salt and black pepper
1 (14- to 16-ounce) package soft (not silken) tofu, drained and cut into 4 equal squares
6 tablespoons tahini
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
1 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup chopped scallions (from about 1 scallion), plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
Toasted white sesame seeds, for garnish

Steps:

In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Crispy Sheet-Pan Noodles With Glazed Tofu image

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories dinner, noodles, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded
2 tablespoons sesame oil
2 tablespoon neutral oil, such as grapeseed or vegetable
2 tablespoons soy sauce
Kosher salt
1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices
3 baby bok choy, trimmed and sliced vertically into 4 pieces
Handful of cilantro leaves
2 tablespoons hoisin
1 tablespoon sesame oil
1 tablespoon maple syrup
1 garlic clove, grated
1 teaspoon sesame seeds

Steps:

Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.