Sweet Chili-Glazed Tofu With Bok Choy
"Haven't made this yet. It's important to use sweet chili sauce and not things like sriracha, sambal oelek or chili-garlic sauce. Those are hot, and sweet chili sauce isn't."
photo by Izy Hossack
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 14 ounces firm tofu, cut into 1-inch planks
- 1⁄4 cup asian sweet chili sauce
- 3 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1⁄2 cup cornstarch
- 1⁄2 cup vegetable oil
- 1 head bok choy (stems sliced thin and greens chopped)
- 6 garlic cloves, peeled and thinly sliced
directions
- Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
- Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
- Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
- Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
- Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.
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Reviews
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Awesome, I loved it! -
This was really great! Surprised to realize I had never cooked bok choy before - and I loved using both leaves and the stems since the stems gave the dish a nice crunchy texture. To make this easier, just chop up the garlic finely and add it with the sauteeing bok choy. Once you add the chili sauce to the pan, the subtlety of the "garlic oil" will be wiped out. Not worth it. -
I kind of eyeballed the ingredients and made a little extra sauce. Loved it! Thanks! Made for ZWT 2013 Family Picks. -
wow i really loved this! The tofu was cooked so perfectly. I'll always cook tofu like this from now on. The sauce wasn't at all bland for me but perhaps I used the wrong kind of sauce? I went for the thai sweet chili garlic sauce. I did sub broccoli for the bok choy since it is what we had. -
i also found the sauce to be slightly bland. for me, needs a kick. perhaps next time will incorporate powder ginger and five spices as one of the reviewers suggested. the dish was saved by an extra sprinkle of salt on the tofu. eaten with rice, its an amazing dish. colour is good too: of green, white, golden brown tofu, and a glazed red from chili sauce. crispy garlic was full of taste. thank you.
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Tweaks
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I used broccoli because that's what I had on hand. I also added a few mushrooms ?? It was delicious
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Yum, this was really great. What I love most is this method of frying the tofu dusted in corn starch. It made the best crust, reminded me of a dish I have had in restaurants. I had to sub spinach instead of bok choy, so didn't bother wilting it separately, it just went in at the end with everything else. I was able to fry up the tofu using much less oil than called for, but of course it took longer. The only think I would adjust next time is to use less soy - the final product was a bit salty, possibly due ot my brand of sweet chili sauce. Thanks for posting! ZWT6
RECIPE SUBMITTED BY
Debbie R.
United States
