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Crispy Glazed Tofu With Bok Choy

March/April 2014

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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.


Crispy Glazed Tofu With Bok Choy Recipe

Makes: 4 servings

Serving Size: 1/2 cup tofu & 1 1/4 cups bok choy

Active Time:

Total Time:

Ingredients

  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 1/4 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
  • 1/4 cup water
  • 1 teaspoon toasted sesame seeds (see Tips)

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.

Tips & Notes

  • 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.

Nutrition

Per serving: 209 calories; 11 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 18 g carbohydrates; 9 g added sugars; 5 g total sugars; 12 g protein; 3 g fiber; 557 mg sodium; 922 mg potassium.

Nutrition Bonus: Vitamin A (148% daily value), Vitamin C (79% dv), Calcium (38% dv), Potassium (26% dv), Folate (25% dv), Iron (23% dv), Magnesium (17% dv)

Carbohydrate Servings: 1

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


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Recipe Categories

Main Ingredient
Vegetarian, soy
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Type of Dish
Main dish, vegetarian
Ethnic/Regional
Asian
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Publication
March/April 2014

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