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.
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.
2 Reviews for Crispy Glazed Tofu With Bok Choy
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!