Crispy Glazed Tofu with Bok Choy for Two

Crispy Glazed Tofu with Bok Choy for Two

1 Review
From the EatingWell Kitchen

In this healthy Chinese tofu stir-fry recipe, the bok choy is cooked first, then removed from the pan so its juices don't dilute the sauce. Pressing tofu helps extract liquid so it cooks up with a bit of a bite. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets. Serve with steamed brown rice.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 7 ounces extra-firm water-packed tofu (half a 14-ounce package), drained
  • 2 tablespoons plum sauce
  • 1½ tablespoons ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 1½ teaspoons Shao Hsing rice wine (see Tips)
  • 1 teaspoon canola oil plus 1½ teaspoons, divided
  • 1 scallion, trimmed and cut into 2-inch lengths
  • ½ teaspoon minced garlic
  • ½ teaspoon minced fresh ginger
  • 2 baby bok choy, quartered lengthwise
  • 2 tablespoons water
  • ½ teaspoon toasted sesame seeds (see Tips)


  • Active

  • Ready In

  1. Fold a clean kitchen towel in half and place it on a cutting board. Set the tofu 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 1 teaspoon oil in a medium cast-iron or nonstick skillet over medium-high heat. Add scallion, 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 1½ teaspoons oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown on the bottom, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the reserved sauce and cook, stirring gently, 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 available in most Asian specialty markets and the Asian sections of some larger supermarkets
  • 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.

Nutrition information

  • Serving size: ½ cup tofu & 1¼ cups bok choy
  • Per serving: 207 calories; 11 g fat(1 g sat); 3 g fiber; 18 g carbohydrates; 12 g protein; 96 mcg folate; 0 mg cholesterol; 5 g sugars; 9 g added sugars; 7,378 IU vitamin A; 47 mg vitamin C; 378 mg calcium; 4 mg iron; 556 mg sodium; 908 mg potassium
  • Nutrition Bonus: Vitamin A (148% daily value), Vitamin C (78% dv), Calcium (38% dv), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 vegetable, 1 lean meat, 1 fat

Reviews 1

February 25, 2015
profile image
By: EatingWell User
Very satisfying ! We really enjoyed this dish which I made exactly as per recipe. Will definitely prepare again. Cons: none
More Reviews