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Hoisin Glazed Tofu with Crisp Bok Choy Stir-Fry

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Ingredients

Adjust Servings:
16 ounces extra firm tofu
16 ounces bok choy chopped
1 teaspoon fresh ginger minced
3 carrots diced
1 onion diced
4 mushrooms cut in half and sliced
1/4 cup hoisin sauce
1/4 cup orange juice preferably fresh
1 tablespoon low sodium soy sauce
1/2 teaspoon oil (to coat pan)

Nutritional information

243.8
Calories
107g
Calories From Fat
12g
Total Fat
1.6 g
Saturated Fat
0.5mg
Cholesterol
513.5mg
Sodium
23.5g
Carbs
6g
Dietary Fiber
11.9g
Sugars
15.6g
Protein
367g
Serving Size (g)
4
Serving Size

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Hoisin Glazed Tofu with Crisp Bok Choy Stir-Fry

Features:
    Cuisine:

    This is based on a recipe from Wild About Greens by Nava Atlas with some changes so it better fits our Nutritarian eating style. Its colorful and delicious. It takes a little longer to prepare than some of my other recipes but its worth the extra time. You can reduce prep time by using frozen vegetables..To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces..Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit 30 minutes before cutting it into 1/2 inch cubes.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tofu Hoisin With Bok Choy, This is based on a recipe from Wild About Greens by Nava Atlas with some changes so it better fits our Nutritarian eating style. Its colorful and delicious. It takes a little longer to prepare than some of my other recipes but its worth the extra time. You can reduce prep time by using frozen vegetables..To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces..Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit 30 minutes before cutting it into 1/2 inch cubes., This is based on a recipe from Wild About Greens by Nava Atlas with some changes so it better fits our Nutritarian eating style. Its colorful and delicious. It takes a little longer to prepare than some of my other recipes but its worth the extra time. You can reduce prep time by using frozen vegetables..To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces..Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit 30 minutes before cutting it into 1/2 inch cubes.


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    Steps

    1
    Done

    Slice Tofu, Then Press. See Anne Sainz Notes Above For More Detailed Instructions.

    2
    Done

    While Tofu Is Being Pressed, Chop Bok Choy and Set Aside. If You Havent Worked With Bok Choy Before, See Anne Sainz Notes Above.

    3
    Done

    Prepare Ginger, Carrots, Onion and Mushrooms. Combine and Set Aside.

    4
    Done

    For Sauce, Combine Hoisin Sauce, Orange Juice and Soy Sauce and Set Aside.

    5
    Done

    Cut Pressed Tofu Into 1/2 Inch Cubes.

    6
    Done

    Coat Large Covered Non-Stick Frying Pan or Dutch Oven (at Least 5 Quarts) With Oil and Add Cubed Tofu. Saute With Medium High Heat Until Golden Brown, Stirring Frequently. Remove from Pan and Set Aside.

    7
    Done

    Add Ginger, Carrots, Onion and Mushrooms to Pan. Cook Over Medium Heat, Stirring Frequently, Adding Small Amounts of Water as Needed to Prevent Sticking. Continue Cooking Until Carrots Just Begin to Soften.

    8
    Done

    Add Bok Choy and Saut Until Bok Choy Begins to Wilt, 1 to 2 Minutes.

    9
    Done

    Add Tofu, Sauce Mixture and Almonds. Cook a Minute or Two Longer Until Heated Through, Stirring Frequently.

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    Lawsin Lee

    Dessert diva known for her elegant and delightful sweet treats.

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