Bok Choy, also known as Chinese cabbage, has a bitter-sweet taste. It pairs especially well with flavors typically associated with East Asian dishes–ginger, soy sauce, miso, and sesame oil. Indeed, it pairs perfectly with umami, a distinct but diffcult savory-smooth flavor referred to as the “fifth taste.”
This recipe for Mico Glazed Tofu and Boy Choy is easy to prepare, fairly inexpensive, and certainly a healthier alternative to your standard Asian takeout. A few pointers before jumping in:
The bok choy cooks super fast, so keep on eye on it, and take it out of the oven after five minutes–no more.
Feel free to swap out ingredients in the dressing/glaze. No miso on hand? Adjust the salt/soy sauce content to taste. You can also swap lemons for limes or throw in a handful of fresh cilantro for a more pungent flavor.
If possible, buy small bok choy. The smaller heads tend to be sweeter and more tender. I could only find huge bok choy, but it still came out tasty.
Miso Glazed Tofu and Bok Choy
- For the Bok Choy:
- 1 tablespoon coconut oil
- 1 tablespoon tamari, liquid aminos, or soy sauce
- 1 head bok choy (2 heads if using baby bok choy)
- For the Tofu:
- 1 tablespoon coconut oil
- 1 package medium – firm tofu
- 2 cups warm water
- 1 teaspoon sea salt
- For the Tofu Glaze:
- 1/2 cup balsamic vinegar
- 1 teaspoon coconut nectar
- 1 tablespoon tamari
- For the Bok Choy Miso Dressing:
- 1 tablespoon miso
- 3 tablespoons sesame tahini
- juice of two limes
- 1 garlic clove, peeled
- 1-inch chunk ginger, peeled
- For the Garnish:
- 1 green onion, thinly sliced
- 1 tablespoon hemp seeds
- 2 radishes, thinly sliced
- citrus wedges (optional)
1. Preheat the oven to 400°F. Also, hear a baking sheet in the oven.
2. Prepare the Bok Choy Miso Dressing by blending all ingredients + 1/4 cup water in a blender. Set aside.
3. Prepare the tofu. Drain tofu and cut into 1/2″ slabs. Soak the slabs in warm water and salt for 15 minutes. Drain and pat dry.
4. Warm a large skillet set over medium-high heat. Add coconut oil and tofu. Make sure the tofu is browned on one side before flipping over.
5. Meanwhile, thoroughly wash and dry the bok choy. Cut each head in half vertically and dress with coconut oil and tamari. Place on the hot baking sheet and roast for five minutes. Remove promptly.
6. Make the balsamic tofu glaze. In a small skillet, bring the balsamic vinegar, coconut nectar, and tamari to a boil then quickly reduce to a simmer. Allow the mixture to simmer until you’re left with a gooey, syrupy glaze.
7. Plate the bok choy and tofu. Dress bok choy with miso dressing, and dress tofu with balsamic glaze. Add any garnishes, and enjoy!
Related: Mushroom and Bok Choy Spread
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Photos: Mary Hood Luttrell