Ingredients

• 400 gms (0.89 lb) tofu (extra-firm)
• 3 tbsps white miso paste
• 2 tbsps soy sauce
• 1 tbsp mirin (optional)
• 1 tbsp maple syrup
• 2 tsps sesame oil
• 240 mls (1 cup) short-grain rice
• 480 mls (2 cups) water
• 2 bok choy
• 1 tbsp ginger (minced)
• 2 garlic (minced) cloves
• 1 tbsp vegetable oil
• 2 scallions (sliced, for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Press the tofu for at least 20 minutes to remove excess moisture. Cut into cubes.
2. In a bowl, whisk together the miso paste, soy sauce, mirin, maple syrup, and 1 tsp sesame oil.
3. Gently toss the tofu cubes in the miso mixture to coat well. Let marinate for 15 minutes.
4. Meanwhile, rinse the rice under cold water until the water runs clear. Add rice and water to a pot; bring to a boil, then reduce heat and simmer covered for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
5. Heat vegetable oil in a skillet over medium-high heat. Add marinated tofu cubes and cook until golden brown on all sides. Remove from pan and set aside.
6. In the same skillet, add remaining sesame oil, minced garlic, and ginger. Sauté for 30 seconds until fragrant.
7. Add the bok choy (halved if large) to the skillet. Cook for 3-5 minutes until tender but still crispy.
8. To serve, place a portion of steamed rice on each plate. Top with miso-glazed tofu and sautéed bok choy. Garnish with sliced scallions and sesame seeds.

Notes

• This savory dish combines the umami-rich flavor of miso with tender tofu, fluffy steamed rice, and crisp bok choy.
• Be sure to press the tofu to remove excess moisture for better texture when cooking.