Microwave-Steamed Tofu with Baby Bok Choy and Miso Drizzle

Name: Microwave-Steamed Tofu with Baby Bok Choy and Miso Drizzle
Ingredients: 2 tablespoons good-quality vegetable oil; 3 or 4 scallions; 2 inches fresh ginger; 3 or 4 cloves garlic; Salt; Several individual baby bok choy (about 1 1/2 pounds); 1/4 cup red or brown miso; 2 teaspoons sesame oil; Pepper; 24 to 32 ounces soft silken or soft “regular” tofu (two 12-, 14-, or 16-ounce packages)

Photo: Jim Henkens

BY The Editors

PUBLISHED April 4, 2024

Call the microwave into action for this simple dish where you stir-fry greens, make a quick sauce, and then steam the tofu to serve with everything else on top, sort of like a savory sundae. As for the tofu—I’m leaving the texture up to you. All varieties of silken and “regular” tofu work here the same way. The softer kind you eat with a spoon; firm tofus, with a fork.

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A note about tofu and sticking: Patience is required to keep tofu from sticking to your cookware unless you have nonstick skillets and baking sheets. And even then you want to wait for the pieces to cook evenly over medium or medium-high heat and form a crisp crust so they will release easily. Having a thin film of fat in the pan helps. When baking tofu, lining the baking sheet with parchment paper assures success.

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