Crispy Glazed Tofu with Bok Choy

Crispy Glazed Tofu with Bok Choy

Servings: 4 | Prep Time: ~ 35 min |

Nutrition Information

  • Calories: 208 kcal
  • Carbs: 19 g
  • Fat: 11 g
  • Protein: 12 g
  • Fiber: 3 g
  • Sugar: 5 g

INGREDIENTS:

  • 1 14-ounce package extra-firm water-packed tofu, drained
  • ¼ cup plum sauce
  • 3 Tablespoons ketchup
  • 2 Tablespoons reduced-sodium soy sauce
  • 1 Tablespoon Shao Hsing rice wine (can substitute dry sherry)
  • 2 teaspoons canola oil plus 1 Tablespoon, divided
  • 3 scallions, trimmed and cut into 2-inch lengths
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 4 baby bok choy, quartered lengthwise
  • ¼ cup water
  • 1 teaspoon toasted sesame seeds

Total number of ingredients: 12

METHOD:

  1. Press tofu as follows: Fold a kitchen towel in half and place it on a cutting board. Cut tofu in half horizontally and set on top of the towel. Place another folded towel and a weight (such as a heavy skillet) on top of the tofu. Let tofu sit for 15 minutes.
  2. While tofu is being pressed, whisk together plum sauce, ketchup, soy sauce, and rice wine (or sherry) in a small bowl.
  3. Cut pressed tofu into ¾–inch cubes.
  4. Heat 2 teaspoons of oil over medium-high heat in large non-stick skillet. Add scallions, garlic, and ginger. Cook, stirring, about 30 seconds. Add bok choy and cook (turning periodically) until bright green in color, 1 to 2 minutes. Add water, cover pan, and steam until tender, about 2 minutes. Transfer mixture to a plate. Wipe pan dry.
  5. Return pan to medium-high heat. Add remaining 1 Tablespoon oil and heat until oil shimmers. Add tofu in a single layer. Cook without stirring until tofu starts to brown, 2 to 3 minutes. Stir once and continue cooking and stirring until tofu is brown on all sides, 6 to 8 additional minutes.
  6. Add sauce. Cook, stirring, until tofu is well coated with sauce, 1 to 2 minutes.
  7. Serve tofu with bok choy. Sprinkle with toasted sesame seeds.
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