Mayo Tofu hoisin with baby bok choy

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Mayo Tofu hoisin with baby bok choy

1 pound firm tofu, drained

3 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 tablespoon firmly packed brown sugar

1 tablespoon soy sauce

1 teaspoon Dijon mustard

1/2 teaspoon chili garlic sauce

1 clove garlic, minced

4 heads baby bok choy, halved

1 teaspoon sesame oil

1/8 teaspoon salt

 

 

 

 

 

 

Preheat the oven to 450 F. Cut the tofu lengthwise into 4 slices. Cut

each slice into 2 triangles. Place the tofu triangles on a plate and

cover with plastic wrap. Top with a second plate and a heavy weight

and let stand for 10 minutes.

 

In a small bowl, whisk together the hoisin sauce, vinegar, brown

sugar, soy sauce, mustard, chili garlic sauce and garlic. Spread 1/3

of the mixture in an oblong baking dish. Drain the tofu, arrange the

triangles in the dish, and top with the remaining hoisin mixture. Bake

until heated through, 10 to 15 minutes.

 

While the tofu is baking, bring 1 inch water to a boil in a large pot

fitted with a steamer basket. Add the bok choy, cover and steam until

tender, 6 to 8 minutes. Transfer to a plate. Sprinkle with the sesame

oil and salt. Serve 2 bok choy halves and 2 tofu triangles on each

individual plate.

 

SERVES 4

 

Per serving: Calories 157; Total fat 7 g; Fiber 2 g.

Monounsaturated fat 2 g; Saturated fat 1 g; Protein 12 g Cholesterol

2 mg Carbohydrate 15 g Sodium 628 mg

 

Source: This recipe is one of 150 recipes collected in The New Mayo

Clinic Cookbook, published by Mayo Clinic Health Information and

Oxmoor House, and winner of the 2005 James Beard award.

Formatted by Chupa Babi in MC: 09.15.06

 

Dietitian's tip: This easy oven-baked tofu has a subtle barbecue-like

flavor. Steam the bok choy while the tofu bakes, and dinner can be on

the table in less than 30 minutes.

 

 

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