How to Make Ginger Miso Tofu & Bok Choy Bowl
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Steam bok choy in a basket over boiling water for 4 minutes until tender.
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Whisk miso paste, rice vinegar, ginger, tamari, and water into a sauce.
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In a skillet, heat sesame oil over medium-high. Add tofu cubes and sear until golden on all sides, about 6 minutes.
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Pour ginger miso sauce over tofu and simmer 2 minutes to thicken.
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Serve tofu and sauce over steamed bok choy and brown rice. Garnish with green onion and sesame seeds.
Pro Tips for Perfect Ginger Miso Tofu & Bok Choy Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of firm tofu, drained and cubed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Ginger Miso Tofu & Bok Choy Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Ginger Miso Tofu & Bok Choy Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for firm tofu, drained and cubed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.