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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (985g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch fresh ginger |
||
| Calories 204 | ||
| Calories from Fat 58 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 859mg | 35% | |
| Potassium 2339mg | 66% | |
| Total Carbohydrate 23.7g | 7% | |
| Dietary Fiber 9.9g | 39% | |
| Sugars 12.3g | ||
| Protein 22.6g | 45% | |
Ingredients
- 1 (16 ounce) package extra firm tofu, drained and cut crosswise into 8 slices
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and thinly sliced
- 1/2 orange, peeled and chopped
- 3 tablespoons rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 pinch crushed red pepper flakes
- 4 baby bok choy, cut lengthwise in half
Directions
1
Pat the tofu dry with paper towels.2
Spray a large skillet with Pam.3
Over medium high heat cook tofu in skillet until browned (5 minutes each side).4
While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.5
In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.6
Transfer tofu to a plate, cover and keep warm.7
Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).8
Serve with rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Greens > Bok Choys
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Enjolinfam
On Aug 12, 2008
This was really good! I really loved the flavors of the bok choy and sauce ingredients, but found that the tofu tasted a little on the plain side. I'm going to try this again, but with marinated tofu next time (maybe Soy Sauce Marinade). Thanks ellie for another great recipe. Made for veg*n tag.
From: White Rose Child
On Mar 3, 2008
This was sooo tasty! Admittedly I changed a few things, but the basic flavors are so great I don't see how you could really go wrong. I am vegetarian and I have rarely enjoyed tofu this much. I cubed the tofu, and instead of browning, just simmered it for a few minutes with the sauce ingredients (which it was necessary to double, since the tofu soaked up all the wonderful sauce). Then I added sliced, mature bok choy. Served over quinoa, this was thoroughly enjoyed- I'd call it a keeper! Thanks for posting!
From: Miheehee
On Aug 20, 2008
We made this one tonight as per White Rose Child's suggestions. We found it was too heavy in the vinegar. Adding extra soy sauce did not help. Next time I'll try cutting back to 2 tablespoons of vinegar.
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