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Crispy Glazed Tofu With Bok Choy

http://www.eatingwell.com/recipes/crispy_glazed_tofu_bok_choy.html

From EatingWell:  March/April 2014

Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets. Serve with steamed brown rice.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.
  2. Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.
  3. Cut the pressed tofu into 3/4-inch cubes and place near the stove.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.
  5. Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Serve with the bok choy, sprinkled with sesame seeds.

Nutrition

Per serving : 209 Calories; 11 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 12 g Protein; 3 g Fiber; 557 mg Sodium; 922 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 vegetable, 1 lean meat, 1 fat

Tips & Notes