Miso-Glazed Tofu with Bok Choy and Shiitake

Ingredients

• 10 1/2 oz extra-firm tofu, pressed and sliced
• 4 head baby bok choy, halved
• 1 1/2 cup shiitake mushrooms, sliced
• 1/2 cup cooked brown rice
• 2 tbsp white miso paste
• 2 tsp maple syrup
• 2 tsp rice vinegar
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 3 clove garlic, minced
• 2 tsp fresh ginger, grated
• 2 stalk scallion, sliced

Instructions

1. Whisk the white miso, maple syrup, rice vinegar, and 2 tbsp water in a small bowl until smooth — this is your glaze. Pat the tofu slices thoroughly dry with paper towels so they sear instead of steam.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and sear undisturbed for 4 minutes per side until deeply golden and crisp at the edges. Transfer to a plate.
3. Add the sesame oil, shiitake, garlic, and ginger to the pan. Cook, stirring, until the mushrooms release their liquid and turn glossy and tender, about 4 minutes.
4. Nestle the bok choy cut-side down in the pan, add 2 tbsp water, cover, and steam for 2 minutes until the stems are crisp-tender and the leaves are wilted.
5. Return the tofu to the pan, pour the miso glaze over everything, and simmer for 1 to 2 minutes, spooning the glaze over the tofu until it thickens and coats. Serve over the brown rice, scattered with scallions.

Nutrition (per serving)

Calories

413

Protein

28 g

Fat

20 g

Carbs

32 g