Agree with prior post regarding the ketchup. All I tasted was ketchup; next time will omit it entirely
Crispy Glazed Tofu With Bok Choy
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.Add to lose it
4 Reviews for Crispy Glazed Tofu With Bok Choy
Great recipe even for my non-vegetarian family! Nice to change up our weeknight dinners with the addition of this delicious tofu dinner. Will be making this one again and again!
Made this exactly as directed, excepted used some cornstarch on tofu before sautéing to help crisp the outside. The amount of ketchup overwhelmed the delicate plum sauce. Not sure I will make this again, but if I do, I will definitely reduce the ketchup amount. Very filling entree, though.
I thought this recipe was awesome but I don't think this would be sufficient for 4 people. My hubby has a big appetite and there was barely enough for both of us (maybe if served with rice). I don't often make tofu at home because it is never as good as when I get it out, but the frying beforehand definitely gives it a restaurant quality. I used hoisin sauce because I couldn't find plum sauce anywhere, and I also used rice wine vinegar. I served the tofu over (rather than alongside) the bok choy as it needed the sauce for flavor. Very tasty but next time I will double the recipe!