Ginger bok choy and sweet peas with miso-glazed tofu recipe - white miso

Method

• Slice the tofu across the width into 12 thin pieces.
• Pat dry with a paper towel.
• Whisk together the miso, half the mirin, water and vegetable oil.
• Coat the tofu slices in the miso mixture and spread them out on a baking sheet lined with aluminium foil.
• Grill for 6 to 8 minutes on each side, until golden and crispy at the edges, watching closely to ensure it doesnt burn.
• Slice each bok choy in half.
• Trim the root ends and remove the tough core with a paring knife.
• Heat the sesame oil in a large frying pan and add the ginger, cooking for 1 minute, until fragrant.
• Add the bok choy, cut-side down, to sear for 3 minutes.
• Flip over and sear the top side for another 2 minutes.
• Increase the heat to high, add the peas and remaining tablespoon of mirin, and cover for 1 minute to finish cooking.
• Serve with the miso-glazed tofu and quinoa.