Real Simple Glazed Tofu with Bok Choy

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Real Simple Glazed Tofu with Bok Choy

1 14-ounce package firm tofu, cut into 1/2-inch-thick slices

2 tablespoons canola oil

2 heads bok choy, cleaned and cut into 1-inch pieces (about 6

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

2 tablespoons cornstarch

 

 

 

 

Drain the tofu on paper towels. 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 1/2 cups of the

broth; 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; add to the bok

choy. Stir gently until thickened, about 2 minutes. Divide the bok

choy onto 4 plates and layer the glazed tofu on top.

 

Yield: Makes 4 servings

 

CALORIES 329(51% from fat); FAT 19g (sat 2g); PROTEIN 25mg;

CHOLESTEROL 0mg; CALCIUM 1133mg; SODIUM 2841mg; FIBER 7g; CARBOHYDRATE

23g; IRON 7mg

 

Source: Real Simple, APRIL 2004

Formatted by Chupa Babi in MC: 04.15.04

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