Crispy Glazed Tofu With Bok Choy

March/April 2014

Your rating: None Average: 3.9 (43 votes)

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.

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Crispy Glazed Tofu With Bok Choy

4 Reviews for Crispy Glazed Tofu With Bok Choy


Agree with prior post regarding the ketchup. All I tasted was ketchup; next time will omit it entirely

Easy & Delicious!

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!

So-so dish

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.

Easy, quick

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!


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