Glazed Tofu with Bok Choy

Glazed Tofu with Bok Choy
Photo by Tina Rupp


  • 2 teaspoons fish sauce or tamari
  • 1 14-ounce can vegetable broth
  • 2 teaspoons toasted sesame oil
  • ¼ cup soy sauce
  • 1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
  • 2 heads bok choy, cleaned and cut into 1-inch pieces (about 6
  • 3 garlic cloves (1 thinly sliced, 2 minced)
  • + 4 more ingredients
    • 2 tablespoons cornstarch
    • 1 1-inch piece fresh ginger, peeled and grated
    • 2 tablespoons canola oil
    • 4 teaspoons dark brown sugar

Drain the tofu on paper towels. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and s...

View full recipe at My Recipes


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