Miso-Glazed Tofu with Bok Choy and Rice

Steps

1. 1

   Start the rice so it is ready when the tofu is done.

2. 2

   Wrap the tofu blocks in a clean kitchen towel, set a heavy pan on top and press for 10 minutes. Cut each block into 4 slabs about 1/2 inch thick and dust both sides with cornstarch.

3. 3

   Whisk the miso, maple syrup, tamari, rice vinegar, ginger and 3 tablespoons water in a small bowl until smooth.

4. 4

   Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until deep golden and crisp, about 4 minutes per side.

5. 5

   Lower the heat to medium-low and pour the glaze over the tofu. Turn the slabs to coat until the glaze thickens and turns glossy, about 1 minute. Watch closely, because miso scorches quickly. Transfer to a plate.

6. 6

   Wipe out the skillet, add the remaining oil and set the bok choy in it cut side down over medium-high heat. Add 3 tablespoons water, cover and cook until the stems are crisp-tender, about 3 minutes.

7. 7

   Serve the tofu and bok choy over the rice, sprinkled with sesame seeds and green onions.