Black Bean Marinated Tofu Cakes with Steamed Bok Choy
Elevate your weeknight dinner game with these savory Black Bean Marinated Tofu Cakes served alongside tender Steamed Bok Choy. Perfectly seasoned with a bold blend of black bean paste, soy sauce, garlic, and fresh ginger, the tofu cakes are crisped to golden perfection and packed with umami. Paired with the delicate, nutrient-rich bok choy, gently steamed to retain its vibrant green hue, this plant-based recipe is a harmony of textures and flavors. Quick to prepare with a total time of just 45 minutes, this dish is ideal for vegans, vegetarians, or anyone looking for a healthy and satisfying meal. Garnish with a drizzle of sesame oil or a sprinkle of sesame seeds for an elegant finishing touch. Adjusted for four servings, this recipe is your go-to for an easy yet impressive dish that’s bursting with Asian-inspired flair.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Black bean paste
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 stalks Green onions, finely chopped
- 1 cup Panko breadcrumbs
- 2 tablespoons All-purpose flour
- 3 tablespoons Vegetable oil (for frying)
- 4 heads Bok choy
- 0.5 teaspoon Salt
- as needed for steaming Water
Instructions
Press the tofu: Place the block of tofu between two plates and weigh down the top plate with a heavy object. Let it press for 15 minutes to remove excess water.
Prepare the marinade: In a medium bowl, whisk together the black bean paste, soy sauce, sesame oil, grated ginger, and minced garlic.
Crumble the tofu: After pressing, crumble the tofu into small pieces using your hands or a fork. Add the tofu to the marinade and mix well to ensure the tofu is evenly coated. Let it marinate for 10 minutes.
Form the cakes: Add the panko breadcrumbs, all-purpose flour, and green onions to the marinated tofu mixture. Mix thoroughly until the mixture holds together when pressed. Shape the mixture into 8 small patties.
Heat a large nonstick skillet over medium heat and add the vegetable oil. Once hot, cook the tofu cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
Prepare the bok choy: Trim the ends of the bok choy and separate the leaves. Rinse thoroughly under running water to remove any grit.
Steam the bok choy: Bring a pot of water to a simmer and place a steamer basket on top. Add the bok choy and lightly sprinkle with salt. Cover and steam for 5-7 minutes, or until tender but still vibrant green.
Serve: Arrange the tofu cakes on a plate alongside the steamed bok choy. Optionally, drizzle with additional sesame oil or sprinkle with sesame seeds for garnish. Serve hot.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 15.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1328 mg | 102% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3617 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
