This is a tasty vegan dish so easy to prepare and if you have an air fryer the tofu comes out great cooked in it. Here’s how I do it:
Ingredients
3-4 heads of bok Choy cut in half, trim the ends a bit
2 tbs golden miso paste
1 tbs soy sauce
1-2 tsp rice wine vinegar
1 tbs agave nectar
1/2 tsp hot chili oil or sriracha sauce, add more if you like it spicy
1 block of tofu pressed dry cut into small cubes
2tbs corn starch
1 tbs chinese 5 spice powder
In a bowl add the corn starch and spice plus S&P to taste, brush the tofu with olive or veg oil then place in the bowl and toss till they are coated. Place on baking sheet and bake for 20 mins at 350F or air fry for 8-9 mins at 375F till crisp, set aside.
In another bowl add the miso paste and the rest of the liquid ingredients and stir to form a sauce. Add a small amount of veg oil to a hot skillet, brush the sauce all over the bok Choy then place in skillet and cook each side about 3-5 mins till wilted then at the end add the crisp tofu to he skillet to heat it and add any leftover sauce then serve immediately piping hot over fragrant jasmine rice or on its own.
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