Sesame Crusted Tofu served with Bok Choy and Quinoa
- 1 (14 oz) block of extra-firm tofu, drained
- 2 tablespoons sesame oil, divided
- 2 teaspoons rice vinegar
- 4 teaspoons Coconut aminos sauce
- 1-inch piece ginger, grated
- 4 tablespoons chickpea flour or any bean flour
- 2 tablespoons toasted sesame seeds
- 8 baby Bok Choy
- 1 cup red and white Quinoa
- To drain the tofu, put it on a paper towel-lined plate; cover it with another paper towel, and then a tray. Weigh the tray down with a heavy object (such as a large can of tomatoes or beans) and let it drain for 30 minutes.
- To make the marinade, whisk together 1 tablespoon of oil (reserving the other 1 tablespoon of oil for cooking later), the vinegar, soy sauce, garlic, ginger, and black pepper in a medium bowl. Cut the tofu in half so you have 2 blocks, then slice each block cross-wise into 6 equal slabs; put the sliced tofu in the marinade and let it sit in the fridge for 30 minutes, stirring occasionally.
- Combine the flour and sesame seeds in a shallow dish; dredge both sides of each tofu piece in this mixture. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat; add the tofu and fry until golden on both sides, about 3 minutes per side.
- Steam Bok Choy
- Drizzle a little bit of Coconut aminos (instead of soy sauce)
- Cook Quinoa as per package
We recommend having a chilled glass of Off dry Gewürtztraminer-Riesling