Sesame Tofu
with bok choy / cauliflower rice

Name: Sesame Tofu
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup Soy sauce, low-sodium; 1/4 cup Water; 2 Tbsp Honey; 1 Tbsp Cornstarch; 2 tsp Vinegar, rice; 1 tsp Oil, toasted sesame; 16 oz Tofu, extra firm (vacuum packed preferable), cubed; 2 stalks Green onions, chopped, white and green parts separated; 3/4 lb Baby bok choy, halved and chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 2 Tbsp Sesame seeds, white; 1/2 Limes, juice of; 1 head Cauliflower, large, florets chopped; 1 1/2 Tbsp Butter

Active: 25 min Total: 55 min

Original GF Paleo Vegetarian

Our community loves "takeout fakeout" dishes and we're excited to add this sweet and savory sesame tofu to the list. With a slimmed-down (but still rich) sauce and fresh pan-seared bok choy, we think you'll like this version just as much as the calorie-dense restaurant version.
Smarts: If you've never tried cauliflower rice, this is a great way to use it - it soaks up sauce every bit as well as real rice!

Ingredients

Metric

Servings:

Sesame Sauce:

Soy sauce, low-sodium - 1/4 cup
Water - 1/4 cup
Honey - 2 Tbsp
Cornstarch - 1 Tbsp
Vinegar, rice - 2 tsp
Oil, toasted sesame - 1 tsp

Sesame Tofu with Bok Choy:

Tofu, extra firm (vacuum packed preferable) - 16 oz , cubed
Green onions - 2 stalks , chopped, white and green parts separated
Baby bok choy - 3/4 lb , halved and chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Sesame seeds, white - 2 Tbsp
Limes - 1/2 , juice of

Cauliflower Rice:

Cauliflower, large - 1 head , florets chopped
Butter - 1 1/2 Tbsp

Prep

Make sauce - Combine soy sauce, water, honey, cornstarch, vinegar and sesame oil. (Can be done up to 5 days ahead)
Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1” / 2.5cm cubes. Combine with 1/4 the sauce (reserve the rest). Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
Green onions / Bok choy - Prep as directed and store in separate containers. (Can be done up to 2 days ahead)

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Make

Heat a saute pan or a wok over medium-high heat. Add butter and then cauliflower rice to melted butter. Add a pinch of salt and saute until cauliflower is tender, 3 to 5 minutes. Transfer to a serving plate and return pan to heat.
Add first part of cooking oil and white parts of green onions and bok choy to hot oil. Saute until tender, 3 to 4 minutes. Season with a pinch of salt. Set bok choy aside and return pan to heat.
To hot pan, add second part of cooking oil. Add tofu to hot oil and saute until tofu is golden brown on the outside, 2 to 3 minutes. Add reserved sauce and sesame seeds. Simmer until sauce thickens, ~3 minutes more.
Spoon tofu and sauce over cauliflower rice and serve with bok choy on the side. Top the entire dish with green parts of green onions and a squeeze of fresh lime juice. Enjoy!

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