Rating: 4 stars
90 Ratings
  • 5 star values: 49
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 4

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Credit: Tina Rupp

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 1133mg; 329 calories; calories from fat 51%; carbohydrates 23g; fat 19g; fiber 7g; iron 7mg; protein 25mg; saturated fat 2g; sodium 2841mg.
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