Ginger bok choy and sweet peas with miso-glazed tofu recipe

1. 1

   Slice the tofu across the width into 12 thin pieces.

2. 2

   Pat dry with a paper towel.

3. 3

   Whisk together the miso, half the mirin, water and vegetable oil.

4. 4

   Coat the tofu slices in the miso mixture and spread them out on a baking sheet lined with aluminium foil.

5. 5

   Grill for 6 to 8 minutes on each side, until golden and crispy at the edges, watching closely to ensure it doesnt burn.

6. 6

   Slice each bok choy in half.

7. 7

   Trim the root ends and remove the tough core with a paring knife.

8. 8

   Heat the sesame oil in a large frying pan and add the ginger, cooking for 1 minute, until fragrant.

9. 9

   Add the bok choy, cut-side down, to sear for 3 minutes.

10. 10

    Flip over and sear the top side for another 2 minutes.

11. 11

    Increase the heat to high, add the peas and remaining tablespoon of mirin, and cover for 1 minute to finish cooking.

12. 12

    Serve with the miso-glazed tofu and quinoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.