Crispy Glazed Tofu Bok Choy: Recipe of the Week

There are many things I would like to take credit for.  Most I cannot, like this recipe, totally stolen and only slightly modified. However, I can take credit for finding a recipe that had all four kids asking for seconds of tofu and bok choy.  This is delicious, and if you cringe at the thought of tofu, consider substituting diced chicken. After all, the secret is in the sauce.
Ingredients for the tofu:
14 oz package go extra firm tofu
1/4 cup plum sauce
3 Tbsp ketchup
2 Tbsp soy sauce (we use low sodium)
1 Tbsp rice wine or cooking wine
1 Tbsp sesame oil
If you have never worked with tofu before, there are a few things you must do: 
1. Open and drain the package
2. Take the tofu out and lay it on a plate or a cutting board with a paper towel under it
3. Place another towel on top of it, and then put something solid on it, like two plates or a pan, and squeeze
That’s it, easy peasy.  Just let the water squeeze out until you are ready to use it.  15-30 minutes.
In the meantime, add all the ingredients other than the oil to a bowl and whisk together.  Heat the oil in a pan over medium high heat until it shimmers.  It’s time to cube your tofu!  This is truly one of the most satisfying and calming kitchen chopping routines you can do.  I can’t explain it…
Add tofu to the pan in a single layer.  Do not stir for three minutes in order to get a nice brown crust, then go to town.  Stir frequently for the next 6-8 minutes until tofu is browned on all sides.  Add the sauce and stir well, cooking for 2-3 minutes.  You want everything covered and caramelized.
Ingredients for the bok choy:
*you may want to follow the recipe in the link, but I do a simple preparation
2tsp sesame oil
2-3 cloves of garlic, minced
1/4 cup chicken broth
3 baby bok choy
Chop the bok choy in half length wise.  Coat a skillet over medium high heat with the oil.  Sauté the garlic and then add the bok choy.  Cook for 3 minutes until wilted and bright green.  Add chicken broth and cover.  Steam until tender.
That’s it!  I did add toasted sesame seeds because I was feeling ambitious and I already had some.  Enjoy!

Meet The Author

Contributing Writer

Elana is a recent transplant to the Indianapolis area. A former attorney from Washington D.C., she is looking forward to her new adventure as a Midwestern home executive. She lives with her husband and four kids, ages seven to almost two. Hobbies include, being stressed, drinking too much wine, eating too much food, and spending money she doesn’t have

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