· recipe ·
Crispy Tofu Gnocchi Bowls with Ginger and Sesame
Edamame are young soybeans. Buy them frozen and already shelled for this bowl so they need only a brief cook alongside the bok choy.
Time and servings
- Prep
- 70 min
- Cook
- 35 min
- Total
- 105 min
- Servings
- 4
Nutrition per serving
- Calories
- about 550
- Protein
- 33 g
- Fat
- 29 g
- Carbs
- 45 g
Press the tofu
Wrap the tofu in a clean towel, place a weighted plate over it, and press until it has released obvious surface moisture.
Make a smooth tofu base
Break the pressed tofu into a food processor and process it with 1 Tbsp15 ml of the neutral oil and 1/2 tsp3 g of the salt until smooth.
Mix the tofu dough
Fold 1 1/4 cups150 g of the flour into the tofu base just until a soft dough forms. Add more of the listed flour only if the dough smears instead of holding together; leave it slightly tacky.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Make the ginger-sesame sauce
While the water heats, finely grate the ginger and garlic, then whisk them with the soy sauce, rice vinegar, and sesame oil.
Poach and dry
Lower the gnocchi into the gently boiling water. Lift them as soon as they float and spread them on a tray until no surface water remains.
Cook the vegetables
While the gnocchi dry, halve the baby bok choy and rinse between its leaves. Steam it with the edamame until the stems are crisp-tender and the beans are hot, then divide them among four bowls.
Crisp and glaze
While the vegetables steam, heat 2 Tbsp30 ml of the neutral oil in a wide skillet and brown the dry gnocchi on two sides. Remove the skillet from direct heat and fold in half of the ginger-sesame sauce.
Build the bowls
Add the glazed gnocchi to the vegetables, spoon over the remaining sauce, and finish with sliced scallions and sesame seeds.
