Tofu Hoisin with Baby Bok Choy

Hoisin sauce is new to me. It is a Chinese salty-sweet marinade, akin to barbecue sauce, made with soy, garlic and vinegar. I initially bought it after I had some delectable hoisin chicken lettuce wraps in a restaurant that I wanted to recreate at home. However, meat doesn’t make many appearances in my household, so tofu it was!

This recipe features firm tofu baked with a wonderfully sweet and tangy hoisin sauce with a side of baby bok choy topped with sesame oil. The tofu was delicious, although the sauce was absorbed when I ate it as leftovers (still good but not as saucy!). The bok choy was a bit bland, so I think next time, I will try a side dish incorporating more vegetables like red peppers and mushrooms, similar to this dish posted at Canadian Living.  The following recipe is from The New Mayo Clinic Cookbook, also posted here on the Mayo Clinic website.

This is my submission to Health Nut Challenge 5 featuring Cruciferous Vegetables, hosted by Yasmeen Health Nut.

Tofu Hoisin with Baby Bok Choy

1 pound firm tofu, drained
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon firmly packed brown sugar
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon chili garlic sauce (omitted)
1 clove garlic, minced
8 heads baby bok choy, halved
1 teaspoon sesame oil
1/8 teaspoon salt

1. Preheat the oven to 450 F. Cut the tofu lengthwise into 4 slices. Cut each slice into 2 triangles. Place the tofu triangles on a plate and cover with plastic wrap. Top with a second plate and a heavy weight and let stand for 10 minutes.

2. In a small bowl, whisk together the hoisin sauce, vinegar, brown sugar, soy sauce, mustard, chili garlic sauce and garlic. Spread 1/3 of the mixture in an oblong baking dish. Drain the tofu, arrange the triangles in the dish, and top with the remaining hoisin mixture. Bake until heated through, 10 to 15 minutes.

3. While the tofu is baking, bring 1 inch water to a boil in a large pot fitted with a steamer basket. Add the bok choy, cover and steam until tender, 6 to 8 minutes. Transfer to a plate. Sprinkle with the sesame oil and salt. Serve 4 bok choy halves and 2 tofu triangles on each individual plate.

Serves 4.