Loved this recipe, dont eat much tofu so this was very tasty. Didn't need the broth, and I had too much oil for the glaze to work properly, but still very tasty. Its going on the saved list for sure :)
Waaay too salty. Not for me.
I made this with no-salt added veggie stock and Kikkoman light soya sauce. Also cooked the tofu in a non-stick pan. It was really, really good. Added a little chili flakes to the sauce to give it a little more kick.
Be warned, this is OUTRAGEOUSLY salty, and I even used low sodium soy sauce. Also clean your pan immediately afterward or you'll be left with a salty sticky mess. Not a recipe to waste perfectly good tofu on.
I love this recipe. It is easy, filling, and low calorie. I add some chili garlic sauce to the glaze to give it a little heat.
This was really yummy. I will make again; next time I'll reduce the amount of fish sauce to maybe 1 teaspoon. As Jennesy suggested, I skipped the cornstarch/stock mixture -- I tasted the bok choi after reducing the stock, and I liked it just the way it was.
The tofu was really good. I would reduce the amount of soy sauce in the glaze and eliminate the corn starch/stock mixture from the bok choi.
I subbed spinach for the bok choy and it still tasted really good. (We all like bok choy but I had a bunch of spinach in the fridge.) Note that you may need to fry for just a bit longer than 3 min. to get a nice golden brown.
Loved this recipe. I doubled the ginger and garlic and used extra firm tofu. It was a particularly tasty dish and a great way use up all the bok choy coming from our local CSA farm. One clump of bok choy was plenty for this dish, which was even better than our local oriental restaurant! Yum! It's a keeper.