Crispy Glazed Tofu With Bok Choy

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Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets. Serve with steamed brown rice.

Crispy Glazed Tofu With Bok Choy
photographer: Felicia Perretti
Nutritionist Tested & Approved

Time: 35 minutes

  • 1 14-ounce package extra-firm water-packed tofu, drained

  • 1/4 cup plum sauce

  • 3 tablespoons ketchup

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon Shao Hsing rice wine (see Tips)

  • 2 teaspoons canola oil plus 1 tablespoon divided

  • 3 scallions trimmed and cut into 2-inch lengths

  • 1 teaspoon minced garlic

  • 1 teaspoon minced fresh ginger

  • 4 baby bok choy quartered lengthwise

  • 1/4 cup water

  • 1 teaspoon toasted sesame seeds (see Tips)

  1. Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.

  2. Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.

  3. Cut the pressed tofu into 3/4-inch cubes and place near the stove.

  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.

  5. Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Serve with the bok choy, sprinkled with sesame seeds.

Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. Dry sherry can be used as a substitute.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutritional Facts

Serving Size
1/2 cup tofu and 1 1/4 cups bok choy
18 g
11 g
Saturated Fat
1 g
12 g
0 mg
Dietary Fiber
3 g
922 mg
557 mg
4 servings
1 other carbohydrate
1 vegetable
1 lean meat
1 fat
Vitamin A
148% daily value
Vitamin C
79% dv
38% dv
26% dv
25% dv
23% dv
17% dv

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