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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.
CRISPY GLAZED TOFU WITH BOK CHOY Heart Health Diabetes Weight Loss Gluten Free ACTIVE: 35 MIN TOTAL: 35 MIN 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. 1 14-ounce package extra-firm waterpacked 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. SERVES 4: 1/2 CUP TOFU & 11/4 CUPS BOK CHOY EACH Calories 209, Fat 11g (sat 1g), Cholesterol 0mg, Carbs 18g, Total sugars 5g (added 2g), Protein 12g, Fiber 3g, Sodium 557mg, Potassium 922mg. Nutrition bonus: Vitamin A (148% daily value), Vitamin C (79% dv), Calcium (38% dv), Potassium (26% dv), Folate (25% dv), Iron (23% dv), Magnesium (17% dv). Carbohydrate servings: 1 Exchanges: 1 other carbohydrate, 1 vegetable, 1 lean meat, 1 fat
