|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 5g||17%|
|Total Sugars 5g|
|Vitamin C 47mg||235%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Firm tofu has a chunky, soft texture and a neutral flavor that can easily take on others, usually by marinating or coating with spices or herbs. Regularly used in Asian cooking, it's no surprise that tofu works well with ingredients from those cuisines.
Here, the tofu steak is marinated in garlic, ginger, chile, soy, and sesame. A short time in these and the tofu soaks them up, giving you a bold vegetarian entrée.
For the Marinade:
1 (14-ounce) block firm tofu
1 teaspoon ginger paste
1/2 teaspoon garlic paste
2 teaspoons chile flakes
3 tablespoons light soy sauce
3 tablespoons sesame oil
For the Vegetables:
1 bunch scallions, trimmed
3 tablespoons sesame oil, divided
2 pieces bok choy
4 ounces snow peas
4 ounces green beans, trimmed
1 zucchini, shredded
4 ounces chestnut mushrooms, finely sliced
Gather the ingredients.
Start by cutting the tofu block once crosswise, then again down the center. You should have 4 rectangles. Place these in 1 layer in a flat, shallow, sided dish.
Put all the marinade ingredients into a bowl and whisk thoroughly.
Put 1 generous tablespoon of the marinade over each tofu slice and set aside for 20 minutes, turning once halfway through. Pour the remaining marinade into a small saucepan over low heat to warm through.
Heat a grill pan to hot. Dip the white tip of the scallions briefly into the marinade, then lay on the grill pan and cook until softened turning frequently. Remove from the pan and set aside.
Put 1 tablespoon of the sesame oil into the grill pan. Heat to hot, then remove the tofu steaks from the marinade, pour any leftover marinade into the pan with the rest. Slide the steaks onto the grill pan and cook for 3 minutes on each side to cook it through and create the lovely grill marks. Put onto a warmed plate, cover with foil, and keep warm.
Heat a large wok on the stovetop. Add the remaining 2 tablespoons of sesame oil and heat to hot. Slice off the tough bottom part of the stem on the bok choy, then cut lengthwise into 6 pieces. Toss these into the hot sesame oil and continuously turn with a spatula to keep them moving for 2 minutes.
Add the snow peas and green beans and continue to cook for a minute more, still stirring. Add the shredded zucchini and the mushrooms and cook for an additional 2 minutes.
Turn up the heat under the marinade to bring it to a gentle boil. Once boiling switch off the heat.
Serve the tofu and vegetables in warmed bowls and drizzle over a little of the sauce, along with basmati rice on the side.