When I don’t know what to do with a vegetable, my go-to cooking method is roasting. I normally steam baby bok choy, but it seems to get so soft and mushy that it’s no longer appetizing. Roasting it with the aromatic and tantalizing flavors of Chinese Five Spice powder was definitely a big hit. This is a perfect quick dinner – savory and just filling enough!
5-6 baby bok choys, quartered
1 block extra firm tofu, drained thoroughly
1 tsp Chinese Five Spice powder
1 tbsp sesame seeds
1 tbsp extra-virgin olive oil
2 tbsp toasted sesame oil
1/4 tsp ground cayenne pepper (optional)
Crushed peanut for garnish (optional)
Preheat oven to 450°. Open tofu package, drain and press as much water out of it as possible. The drier it is, the better it will roast. If you have a tofu press, now’s the time to use it, or wrap the block in a clean kitchen towel and place a wide, heavy object on it, like an old dictionary or thick encyclopedia. Let it drain for about 10 minutes. While the tofu is draining, wash and pat dry baby bok choys. Cut off the greens or leave them on – doesn’t matter. The leaves taste great roasted as well. Quarter the baby bok choys and place them in a large mixing bowl along with the leaves if you removed them. Once water is removed from tofu, add to the bowl along with remaining ingredients and gently toss by hand to coat evenly. Spread onto a large cookie sheet and roast for 20-22 minutes, or until tofu is golden and bok choys have nicely browned. Serve with a side of brown rice, crushed peanuts and additional Chinese Five Spice powder if desired.