By Alex Mac
Bok choy + tofu
Bok choy + tofu great on it’s own or served over rice. LOW SODIUM soy sauce (or use less) as mine was a bit salty. Can also use chicken in place of tofu. Check out my other tofu recipes that use similar methods but different sauces. If possible freeze then thaw tofu as you’ll get more water out. Fresh ginger would also be good in the sauce but I didn’t have any.
Updated at: Thu, 17 Aug 2023 09:45:58 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Nutrition per serving
Calories1403.6 kcal (70%)
Total Fat50.4 g (72%)
Carbs167.5 g (64%)
Sugars104.9 g (117%)
Protein83.1 g (166%)
Sodium5357 mg (268%)
Fiber21.4 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
If possible, freeze & thaw tofu. Squeeze water out of tofu by ripping chunks and squeezing by hand (freezing will help get more out). Tear into 1” pieces. Toss in corn starch. Mix through eggs. In about 1/8” oil, pan fry tofu until golden. Mix sauce ingredients (listed up to bok choy). Pour over tofu and cook on medium until thickened, stirring occasionally. Remove from pan. Wash bok choy and cut off ends. Add to pan with remaining lemon juice (and optional Chili flakes) and cover to steam until wilted. Mix tofu back in and cook on high another few minutes until water from bok choy incorporâtes to sauce and thickens again. Serve over rice or on its own.
Notes
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Delicious
Easy
Go-to
Sweet
One-dish
