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* Exported from MasterCook *
Glazed Tofu with Bok Choy
Recipe By :Real Simple
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces firm tofu -- cut
into 1/2-inch-thick slices
2 tablespoons canola oil
2 heads bok choy -- cleaned and
cut into 1-inch pieces (about 6)
3 garlic cloves
[1 thinly sliced, 2 minced]
14 ounces vegetable broth -- (1 can)
1 piece fresh ginger -- peeled and grated (1 inch)
2 teaspoons fish sauce -- or Tamari
1/4 cup soy sauce
4 teaspoons dark brown sugar
2 teaspoons toasted sesame oil
2 tablespoons cornstarch
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 soy
sauces, brown sugar and sesame oil. Heat the remaining canola oil in
another skillet over high heat. Add the tofu and brown, about 3 minutes per
side. Add the soy mixture and coat the tofu with it. Simmer, uncovered,
until the sauce is syrupy, about 4 minutes. Stir the cornstarch into the
reserved broth; add to the bok choy. Stir gently until thickened, about 2
minutes. Divide the bok choy onto 4 plates and layer the glazed tofu on
top.
Yield : Makes 4 servings
Source : Real Simple, APRIL 2004. Formatted by Chupa Babi in MC: 04.15.04
Contributed to the FareShare Gazette by Chupa; 19 October 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 262 Calories; 13g Fat (43.8% calories from
fat); 12g Protein; 26g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 1719mg
Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 1/2 Other
Carbohydrates.
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