Chef James Ritchie

South Asian Glazed Tofu on Steamed Baby Bok Choy

Name: South Asian Glazed Tofu on Steamed Baby Bok Choy
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 2
Cuisine: Asian
Ingredients: 1 package organic tofu extra firm (18 oz); 2 tablespoons canola oil; 6 heads Petite Baby Bok Choy, steamed; 1 organic lime, sliced thinly for garnish; 3 tablespoons organic cilantro, chopped for garnish; 2 cups Jasmine rice, uncooked, then steamed following package directions; 2/3 cup soy sauce, reduced sodium; 1 tablespoon light brown sugar; 1 teaspoon sugar; 1 tablespoon sesame oil, toasted; 2 tablespoons canola oil; 2 tablespoons organic limes juice, freshly squeezed; 1 tablespoon organic garlic, minced; 2 teaspoons black peppercorns, whole; 2 teaspoons coriander whole seeds; 1 bunch organic cilantro; 2 Kieffer lime leaves (optional)

Rated 5.0 stars by 1 users

Servings

2 - 4 servings

Prep Time

40 minutes

Cook Time

20 minutes

Author:

Chef James Ritchie

Ingredients

1 package organic tofu extra firm (18 oz)
2 tablespoons canola oil
6 heads Petite Baby Bok Choy, steamed
1 organic lime, sliced thinly for garnish
3 tablespoons organic cilantro, chopped for garnish
2 cups Jasmine rice, uncooked, then steamed following package directions

Sauce

2/3 cup soy sauce, reduced sodium
1 tablespoon light brown sugar
1 teaspoon sugar
1 tablespoon sesame oil, toasted
2 tablespoons canola oil
2 tablespoons organic limes juice, freshly squeezed
1 tablespoon organic garlic, minced
2 teaspoons black peppercorns, whole
2 teaspoons coriander whole seeds
1 bunch organic cilantro
2 Kieffer lime leaves (optional)

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Directions

Sauce Preparation

Combine soy sauce, brown sugar, sugar, sesame oil, canola oil, lime juice and garlic in a mixing bowl.
In a small skillet, toast the peppercorns and coriander seeds just until they begin to smoke.
Remove from skillet and grind, fairly coarsely, in an electric coffee grinder used only for spices. If you don't have one, cool the seeds, put in a zip lock bag, and crush with the bottom of a heavy sauté pan or get crazy and use a hammer! Add to the sauce in the mixing bowl.
Take the Kieffer lime leaves and remove the stem that runs through the middle of the two lime leaves.
Chiffonade (slice very thinly across) so that there is a small pile of tiny slivers of lime leaves. Add to the sauce.
Carefully remove the cilantro leaves from the stems. Chop and set aside. Finely chop the stems and add to the sauce.

Tofu Preparation

Drain tofu. Slice block of tofu into 8 evenly sized ''cutlets''. Heat a non stick skillet with 1-2 tablespoons. of the canola oil over medium high heat.
Fry the tofu until slightly charred on each side. Cook in batches of three or four to a pan, whatever will fit comfortably in your skillet.
When all tofu has been cooked, return them to the hot skillet and add the tofu sauce. Braise and reduce until it thickens.
Remove tofu from skillet and place 2 slices of braised tofu on bed of bok choy.
Put cilantro leaves in remaining tofu sauce in skillet and continue reducing sauce by half and gently spoon over the plated tofu.
Garnish with additional fresh chopped cilantro and slices of fresh lime. Serve with the steamed jasmine rice.

Recipe Note

If you can find fresh cilantro with their roots still attached, chop along with the stems and add to sauce for an extra bright coriander ''kick''.

The sauce should not be made too well in advance, as the brightness of the ingredients will fade.

South Asian Glazed Tofu on Steamed Baby Bok Choy