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

• 1 x 454g pack extra-firm tofu
• 2 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp water
• 2 tsp vegetable oil
• 5 heads baby bok choy
• 2 tbsp toasted sesame oil
• 2.5 cm piece fresh ginger, grated
• 200 g (7.1oz) sugar snap peas

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

white miso, mirin, water, vegetable oil, choy, sesame oil, fresh ginger, sugar snap peas

Taken from www.lovefood.com/guide/recipes/45946/ginger-bok-choy-and-sweet-peas-with-misoglazed-tofu-recipe (may not work)