Glazed Tofu With Bok Choy

glazed-tofu-bok-choy
Photo by Tina Rupp
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 329 calories
    • Calories 51 calories from fat
    • Fat 19 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 2841 mg
    • Protein 25 mg
    • Carbohydrate 23 g
    • Fiber 7 g
    • Iron 7 mg
    • Calcium 1133 mg

Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic. Cook, stirring, until wilted, about 4 minutes.Add 1 ½ cups broth and simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil.Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side.Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.Stir the cornstarch into the reserved broth and add to the bok choy. Stir gently until thickened, about 2 minutes.Divide the bok choy among 4 plates. Layer the glazed tofu on top.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 cups)
  3. Check 3 garlic cloves (1 thinly sliced, 2 minced)
  4. Check 1 14-ounce can vegetable broth
  5. Check 1 1-inch piece fresh ginger, peeled and grated
  6. Check 2 teaspoons fish sauce or tamari
  7. Check 1/4 cup soy sauce
  8. Check 4 teaspoons dark brown sugar
  9. Check 2 teaspoons toasted sesame oil
  10. Check 1 14-ounce package firm tofu, cut into 1/2-inch-thick slices and drained on paper towels
  11. Check 2 tablespoons cornstarch

Directions

  1. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic. Cook, stirring, until wilted, about 4 minutes.
  2. Add 1 ½ cups broth and simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil.
  3. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side.
  4. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.
  5. Stir the cornstarch into the reserved broth and add to the bok choy. Stir gently until thickened, about 2 minutes.
  6. Divide the bok choy among 4 plates. Layer the glazed tofu on top.