Glazed Tofu With Bok Choy

Glazed Tofu With Bok Choy
Tina Rupp
Simmer the tofu in a mixture of minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil for a powerful punch of Asian flavor.

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Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

2
tablespoons
canola oil
2
heads bok choy, cleaned and cut into 1-inch pieces (about 6 cups)
3
garlic cloves (1 thinly sliced, 2 minced)
1
14-ounce can vegetable broth
1
1-inch piece fresh ginger, peeled and grated
2
teaspoons
fish sauce or tamari
1/4
cup
soy sauce
4
teaspoons
dark brown sugar
2
teaspoons
toasted sesame oil
1
14-ounce package firm tofu, cut into 1/2-inch-thick slices and drained on paper towels
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.
Jane Kirby And Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 51 %
  • Calcium 1133 mg
  • Carbohydrate 23 g
  • Cholesterol 0 mg
  • Fat 19 g
  • Fiber 7 g
  • Iron 7 mg
  • Protein 25 mg
  • Sat Fat 2 g
  • Sodium 2841 mg
What does this mean? See Nutrition 101.

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