Recipe for broiled sesame tofu with shiitakes and bok choy

–Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

2packages (14 ounces each) extra-firm tofu, cut into 1-inch-wide strips2pounds baby bok choy, thinly sliced7ounces shiitake mushrooms, stemmed and halved2mixed red and orange bell peppers, thinly sliced4scallions, trimmed and cut in 2-inch pieces2tablespoons canola oil2tablespoons dark sesame oilSalt, to taste2tablespoons soy sauce1tablespoon honey1tablespoon white vinegar1tablespoon toasted sesame seeds2teaspoons sriracha

1. Set the tofu in a large colander, set the colander on a large plate, and set a heavy plate or bowl directly onto the tofu. Press for 10 minutes to drain excess moisture. Pat the tofu dry with paper towels.

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2. Turn the oven broiler to high and set a rack about 8 inches from the element. Have on hand 2 large rimmed baking sheets.

3. In a bowl, toss the tofu, bok choy, shiitakes, bell peppers, and scallions with canola oil, 1 tablespoon of the sesame oil, and salt.

4. In another bowl, whisk the remaining 1 tablespoon sesame oil with the soy sauce, honey, vinegar, sesame seeds, and sriracha.

5. On the baking sheets, spread the tofu mixture in 1 layer. Broil it, stirring the mixture several times, for 8 minutes, or until browned and tender.

6. Return the tofu mixture to its bowl, add the soy sauce mixture and toss gently. Reserve 4 cups for the soup. Serve with brown or white rice. Tony Rosenfeld

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