When sliced, marinated and broiled, the edges become beautifully browned while the inside remains soft. Accompanied by crisp bok choy and sesame sushi rice, this dish is perfect for those who love contrasting textures. Cook, relax, and enjoy!
What you’ll need:
¾ cup sushi rice
12 oz extra-firm silken tofu
1 oz scallions
9 oz baby bok choy
¼ cup tamari
1 Tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp black sesame seeds
neutral oil such as vegetable, safflower, or canola
coarse salt
Equipment:
small saucepan
rimmed baking sheet
Recipe steps:
-
Cook rice
Place rice in a small saucepan and cover with cold water. Swish grains around, pour out cloudy water, and repeat until water runs clear. Add 1¼ cup water to saucepan, bring to a boil over high heat, reduce to low, and cover. Cook until rice is tender and water absorbed, about 15 minutes. Leave covered until ready to use. -
Prep ingredients
Meanwhile, preheat broiler with rack in highest position. Remove tofu from package and pat dry; slice into ½-inch planks. Trim roots and tips from scallions and finely slice. Shave any browned bits from bok choy stem and halve lengthwise. Wash well and dry. -
Make marinade & broil
Whisk 3 tablespoons tamari and 2 tablespoons oil in a large bowl. Working one at a time, add tofu to marinade and turn gently to coat, letting excess sauce drip off (it’s OK if it breaks a little). Transfer to half of a rimmed baking sheet and broil until browned, turning halfway through, 10–15 minutes. -
Broil bok choy
Toss bok choy in marinade and place on other half of baking sheet (reserve any remaining marinade for dressing). Return sheet with bok choy and tofu to oven and broil until bok choy is wilted and browned in spots, about 2 minutes. -
Make dressing
Add scallions, vinegar, sesame oil, and remaining tamari (1 tablespoon) to marinade and stir to combine. -
Finish
Sprinkle black sesame seeds over rice and fluff to combine. Divide rice between two bowls or plates, top with bok choy and tofu, and drizzle with dressing. Enjoy!
