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Glazed Tofu With Bok Choy

Glazed Tofu With Bok Choy
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2004

Nutritional Information

  • Per Serving
  • Calories 329Calories From Fat 51%
  • Calcium 1133mg
  • Carbohydrate 23g
  • Cholesterol 0mg
  • Fat 19g
  • Fiber 7g
  • Iron 7mg
  • Protein 25mg
  • Sat Fat 2g
  • Sodium 2841mg
What does this mean? See Nutrition 101 .

Quick Tip

To drain excess water from a block of tofu, place it between 2 cutting boards lined with paper towels and let sit for 30 minutes. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.