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Week of 1/15/24

Seared Tofu with Miso-Lime Butter
and sauteed bok choy with garlic / rice

Active: 40 Total: 40
Original GF Paleo Vegetarian
Seared Tofu with Miso-Lime Butter

Miso-lime butter is always a hit with our community, and this time it serves as a luscious sauce for pan-seared tofu. With sauteed bok choy, this makes a simple yet impressive weeknight meal.

Proteins
Tofu
Cuisines
American
Save recipe
47

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Sauteed Bok Choy with Garlic:
  • Garlic - 3 cloves , sliced
  • Baby bok choy - 3/4 lb , chopped (sub regular bok choy or zucchini)
  • Oil, cooking - 1 Tbsp
  • Soy sauce, low-sodium - 2 to 3 tsp
Seared Tofu with Miso-Lime Butter:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm thick strips (vacuum-packed preferable)
  • Green onions - 1 stalk , chopped finely
  • Butter - 3 Tbsp
  • Miso, any type - 1 Tbsp
  • Lime juice - 1 tsp
  • Oil, cooking - 2 Tbsp

Prep

  1. Rice - (Skip if made ahead for Monday.) 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).

  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick strips. (Can be done 1 day ahead)

  3. Garlic - Thinly slice. (Can be done up to 5 days ahead)

  4. Make miso-lime butter - Chop green onions. Soften butter in microwave for ~10 seconds. Mash in miso, lime juice, and green onions. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)

  5. Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)

  6. Tofu - Season the tofu on both sides with some salt and pepper.

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Make

  1. Heat a large skillet with cooking oil (portion for tofu) over medium heat. Add the tofu and sear on both sides until golden brown and crisp, 3 to 4 minutes per side. Do this in batches if all of the tofu won't fit at once.

  2. While tofu cooks, heat a skillet or saute pan over medium-high heat. Add cooking oil (portion for bok choy) and then chopped bok choy to the pan. Saute for ~3 minutes and then add sliced garlic. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy. Finish with soy sauce. Season with some salt, pepper, and lime juice if desired.

  3. Reheat rice if made ahead.

  4. Enjoy tofu and bok choy over rice, spreading miso-lime butter over tofu.

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