Sweet and gingery marinated tofu, baked and served over rice.
Tofu Teriyaki with Bok Choy
Tofu ingredients by volume:
Bok choy ingredients by volume:
Day before: 25-30 minutes
Drain the tofu and press it. (That is - put it in the middle of a baking sheet or something else flat that will catch the water you're squeezing out, put another large flat piece of cookware on top, then weigh it down with lots of heavy pans or cookbooks.)
Peel and mince/press the garlic cloves. Peel and grate the ginger.
Make the marinade by combining the tamari, white wine, sesame oil, agave, rice vinegar, dried thyme, ginger, and pressed/minced garlic, ginger. Whisk the marinade together.
Slice the tofu into slices that are about a centimeter thick. Arrange the tofu slices in a single layer in a shallow container and pour marinade over them. Cover and place in the refrigerator overnight.
Day of: 45-50 minutes
Preheat the oven to 400º F (205º C).
Oil a baking pan with a small amount (1/2 tsp) sesame oil or vegetable oil. Remove the tofu slices from the marinade and transfer them to the baking pan in a single layer.
Bake for 15 minutes. Flip the tofu and bake for another 15 to 20 minutes, or until the tofu is firm and starting to turn light brown along the edges.
While the tofu is baking, prepare the rice in a rice maker or on the stove.
Rinse the bok choy, then slice in half lengthwise. Drizzle the bok choy with vegetable oil and sprinkle with salt and pepper, then toss them a bit to coat. Spread the halves on a baking sheet, cut side up. The bok choy will only need to bake for 6-8 minutes, so place them in the oven when the tofu has 6-8 minutes left to go.
Remove the tofu from the oven and pour the marinade over it before serving.