Miso Glazed Bok Choy
Miso Glazed Bok Choy with Udon
Miso adds an umami depth to almost anything you add it to. It’s rich tang and saltiness pairs well with the mellow bitterness of the bok choy leaves. This dish tastes great hot or cold, making it the perfect dish to make ahead for busy weekday lunches to pack and go.
Yield: 4 servings
Ingredients
2 tablespoons white miso paste
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 block extra firm tofu, sliced into strips
2 cloves garlic, minced
1 tablespoon ginger, grated
1 box Tanaka Farms bok choy, halved (If using Baby bok Choy, leave whole, but trim the stems slightly)
Udon noodles, prepared
Sesame seeds and sliced green onions, for garnish
Optional, Sriracha for a little heat
Method
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, maple syrup, and sesame oil to make the glaze.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu strips and cook until golden brown on both sides. Remove tofu from the skillet and set aside.
In the same skillet, add minced garlic and grated ginger. Stir-fry for 1-2 minutes until fragrant.
Add bok choy halves to the skillet, cut side down. Cook for 2-3 minutes until the cut side is lightly browned.
Flip the bok choy, add the miso glaze, and cook for an additional 2-3 minutes until the bok choy is tender but still crisp.
Add the cooked soba noodles to the skillet, tossing them with the bok choy and miso glaze until well coated.
Place the glazed bok choy and soba noodles on a serving platter, and top with the tofu strips.
Garnish with sesame seeds and sliced green onions.
Enjoy!
