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Crispy Glazed Tofu with Bok Choy

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”

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 (see Tips)
    • 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 (see Tips)

Directions

  • 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 ¾-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.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. Dry sherry can be used as a substitute.
  • For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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