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Tofu and Bok Choy With Ginger-Tahini Sauce

By cooking.nytimes.com

Tofu and Bok Choy With Ginger-Tahini Sauce

Cook:20min

Updated at: Sat, 23 Nov 2024 06:15:34 GMT

Nutrition balance score

Great

Glycemic Index

20

Low

Glycemic Load

2

Low

Nutrition per serving

Calories219.9 kcal (11%)

Total Fat15.6 g (22%)

Carbs10.4 g (4%)

Sugars2.5 g (3%)

Protein13.6 g (27%)

Sodium711.4 mg (36%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundbaby bok choy

quartered lengthwise through the core

1 x 14 ouncetofu

soft, not silken, drained and cut into 4 equal squares

6 tablespoonstahini

¼ cuplow-sodium soy sauce

3 tablespoonsdistilled white vinegar

1 teaspoonminced ginger

¼ teaspoonminced garlic

¼ cupscallions

chopped about lion, plus more for garnish

¼ cupcilantro

chopped, plus more for garnish

Toasted white sesame seeds

Instructions

View on cooking.nytimes.com

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Notes

2 liked

0 disliked

Delicious

Easy

Fresh

Go-to

Moist

Grace· last year

Under 30 minutes

Did my own spin with what I had around but loved that simple, clean, oishii. I did not cook my tofu and bok choy together because I cooked maitake and bok a few nights before, so I’m not sure how that will turn out. I would add fish sauce to the tahini sauce for more complexity, or that to the tofu and greens while steaming and saké or Shaoxing wine.

Did my own spin with what I had around but loved that simple, clean, oishii. I did not cook my tofu and bok choy together because I cooked maitake and bok a few nights before, so I’m not sure how that will turn out. I would add fish sauce to the tahini sauce for more complexity, or that to the tofu and greens while steaming and saké or Shaoxing wine.