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SideChef
Recipes
Dairy-Free
Teriyaki Glazed Tofu with Sesame Seared Bok Choy
Recipe

13 INGREDIENTS • 10 STEPS • 30MINS

Teriyaki Glazed Tofu with Sesame Seared Bok Choy

4.7
3 ratings
The teriyaki flavors mixed with the sesame oil and the slight bite from the bok choy is a really delicious flavor combination. And the whole meal came together quickly, which means it works for both Sunday dinners and weeknights.
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Teriyaki Glazed Tofu with Sesame Seared Bok Choy
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
The teriyaki flavors mixed with the sesame oil and the slight bite from the bok choy is a really delicious flavor combination. And the whole meal came together quickly, which means it works for both Sunday dinners and weeknights.
30MINS
Total Time
$5.25
Cost Per Serving
Ingredients
Servings
2
US / Metric
Firm Tofu
3/4 pckg
Firm Tofu
Baby Bok Choy
2 bunches
Baby Bok Choy
Soy Sauce
1/2 cup
Soy Sauce
Water
1/4 cup
Water
Water
1 Tbsp
Water
Brown Sugar
2 Tbsp
Brown Sugar
Garlic
1 clove
Garlic, minced
Minced Dried Onion
1 tsp
Minced Dried Onion
Ground Ginger
1 tsp
Ground Ginger
Corn Starch
1/2 Tbsp
Corn Starch
Sesame Oil
1/2 Tbsp
Sesame Oil
Sesame Seeds
to taste
Sesame Seeds
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Nutrition Per Serving
VIEW ALL
Calories
136
Fat
5.1 g
Protein
5.3 g
Carbs
18.8 g
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Teriyaki Glazed Tofu with Sesame Seared Bok Choy
Save
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Cooking InstructionsHide images
step 1
Start by pressing the water out of the Firm Tofu (3/4 pckg)-wrap the tofu in a towel or paper towel, and set something heavy (like a cookbook) on top.
step 1 Start by pressing the water out of the Firm Tofu (3/4 pckg)-wrap the tofu in a towel or paper towel, and set something heavy (like a cookbook) on top.
step 2
In a medium saucepan over medium heat, combine the Soy Sauce (1/2 cup), Ground Ginger (1 tsp), minced Garlic (1 clove), Minced Dried Onion (1 tsp), Water (1/4 cup) and Brown Sugar (2 Tbsp). Stir until sugar is melted and incorporated.
step 2 In a medium saucepan over medium heat, combine the Soy Sauce (1/2 cup), Ground Ginger (1 tsp), minced Garlic (1 clove), Minced Dried Onion (1 tsp), Water (1/4 cup) and Brown Sugar (2 Tbsp). Stir until sugar is melted and incorporated.
step 3
1n a separate cup or bowl, add together the Water (1 Tbsp) and Corn Starch (1/2 Tbsp). Bring the sauce to a simmer and slowly add the cornstarch mixture, stirring constantly to prevent burning.
step 3 1n a separate cup or bowl, add together the Water (1 Tbsp) and Corn Starch (1/2 Tbsp). Bring the sauce to a simmer and slowly add the cornstarch mixture, stirring constantly to prevent burning.
step 4
When the sauce has thickened, remove from heat and set aside.
step 4 When the sauce has thickened, remove from heat and set aside.
step 5
Preheat the oven to broil. Cut the tofu into squares or triangles and place on a greased baking dish.
step 5 Preheat the oven to broil. Cut the tofu into squares or triangles and place on a greased baking dish.
step 6
Spoon a small amount of glaze on top of the tofu.
step 6 Spoon a small amount of glaze on top of the tofu.
step 7
Broil for 10 minutes. Remove from oven, flip tofu over and add more glaze to the other side.
step 7 Broil for 10 minutes. Remove from oven, flip tofu over and add more glaze to the other side.
step 8
Broil for another 10 minutes.
step 8 Broil for another 10 minutes.
step 9
While the tofu is broiling, heat the Sesame Oil (1/2 Tbsp) in a skillet at medium to medium-high heat. Add the Baby Bok Choy (2 bunches) and sear just until the leaves are wilted – this will keep a bit of texture on the stems.
step 9 While the tofu is broiling, heat the Sesame Oil (1/2 Tbsp) in a skillet at medium to medium-high heat. Add the Baby Bok Choy (2 bunches) and sear just until the leaves are wilted – this will keep a bit of texture on the stems.
step 10
Sprinkle Crushed Red Pepper Flakes (to taste) and Sesame Seeds (to taste) on top, if desired. Serve the tofu and bok choy over quinoa, rice, or cauliflower rice. Enjoy!
step 10 Sprinkle Crushed Red Pepper Flakes (to taste) and Sesame Seeds (to taste) on top, if desired. Serve the tofu and bok choy over quinoa, rice, or cauliflower rice. Enjoy!
Tags
view more tags
Dairy-Free
Asian
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Japanese
Tofu & Tempeh
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