Hoisin Tofu
with bok choy and shiitake stir-fry / rice
Baked tofu 'steaks' get a sweet and savory Hoisin glaze in this Asian-inspired meal. While the tofu cooks, make a flavorful stir-fry of bok choy and mushrooms.
Smarts: Don't rush cooking the mushrooms. They'll have the most flavor if you cook them until they are deep golden brown and well-seared.
Ingredients
- Rice, uncooked white or brown - 1 cup
- Tofu, extra-firm - 16 oz , sliced into 'steaks' (vacuum-packed preferable)
- Ginger, fresh - 1 tsp , grated
- Water - 1/4 cup + 1 Tbsp
- Hoisin sauce - 1/4 cup
- Vinegar, rice - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Cornstarch - 1/2 tsp
- Sesame seeds, white - 2 tsp
- Limes - 1 , wedges
- Foil (opt) - for baking
- Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced to save time)
- Baby bok choy - 12 oz , chopped, leaves and stems separate (sub regular bok choy or cabbage)
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Chili-garlic sauce - 1 tsp
- Coriander, ground - 1 tsp
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick ‘steaks’ (1 per serving). (Can be done 1 day ahead)
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Rice - (If prepping right before cooking, get oven heating first.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Ginger - Grate ginger. (Can be done up to 5 days ahead)
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Make sauce - Combine first portion of water, Hoisin sauce, vinegar, and soy sauce (portion for tofu) in a small saucepan over medium heat. Bring to a simmer and simmer for 5 minutes. Whisk together second portion of water and cornstarch and stir it into sauce. Simmer until sauce is thick enough to easily spread over the tofu. Remove from heat and stir in ginger and sesame seeds. If prepping right before cooking, let cool slightly. (Can be done up to 5 days ahead)
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Mushrooms / Bok choy - Prep as directed. Store separately. (Can be done up to 2 days ahead)
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Limes - Slice into wedges.
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Make
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Heat oven to 400F / 204C.
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Line a baking dish or sheet pan with foil (this is optional but will make clean-up easy). Spray with nonstick cooking spray or brush with some oil.
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Place tofu in a single layer in prepared baking dish. Season on both sides with some salt and pepper. Generously brush the top and sides with sauce, drizzling any extra over top.
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Bake tofu until sauce thickens and coats the top, 15 to 17 minutes.
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While tofu bakes, heat a wok or large skillet with oil over medium heat. Add mushrooms and cook until very tender, 6 to 8 minutes. Season mushrooms with some salt.
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To mushrooms, add boy choy stems and saute until tender but still crisp, 2 to 4 minutes more. Stir in bok choy leaves, soy sauce (portion for stir-fry), chili-garlic sauce, and ground coriander. Cook until all of the vegetables are tender, ~2 minutes more. Taste and season with some salt and pepper, if needed.
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If rice was made ahead, reheat in the microwave.
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Serve tofu over rice with vegetables and lime wedges on the side. If you’d like a little more sauce, you can serve some extra Hoisin sauce on the side. Enjoy!
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