Best 4 Sweet Chili Glazed Tofu With Bok Choy Recipes
Get ready to tantalize your taste buds with a culinary symphony of flavors and textures, as we take you on a delectable journey to create a mouthwatering dish of sweet chili glazed tofu with bok choy. This delightful recipe combines the sweet heat of chili, the soft texture of tofu, and the crisp freshness of bok choy, resulting in a harmonious balance of flavors that will leave you craving more. Whether you're a seasoned cook or just starting your culinary adventure, this recipe is designed to guide you through each step, ensuring success in crafting this flavorful and nutritious meal. So gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will satisfy both your taste buds and your soul.
Here are our top 4 tried and tested recipes!
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.
Provided by Debbie R.
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
GINGER SWEET TOFU WITH PAK CHOI
If you thought tofu was bland, this is the recipe to convince you otherwise
Provided by Ching-He Huang
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
Nutrition Facts : Calories 241 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 3.47 milligram of sodium
TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE
This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories quick, weekday, weeknight, vegetables, main course
Time 20m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
- Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
- Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.
GLAZED TOFU WITH CHILE AND STAR ANISE
This sauce - a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions - builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.
Provided by Yewande Komolafe
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the tofu blocks between paper towels and press gently to remove excess liquid.
- In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
- Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
- Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.
Tips:
- Use extra firm tofu for the best texture. Extra firm tofu holds its shape better than other types of tofu, making it less likely to crumble when you cook it.
- Press the tofu before cooking to remove excess moisture. This will help the tofu absorb the marinade and sauce better, resulting in a more flavorful dish.
- Use a large skillet or wok to cook the tofu and vegetables. This will give you plenty of room to stir-fry the ingredients without overcrowding the pan.
- Cook the tofu over medium-high heat until it is browned and crispy on the outside and cooked through on the inside. This will take about 5-7 minutes per side.
- Add the vegetables to the pan and cook until they are tender-crisp. This will take about 2-3 minutes.
- Stir in the sauce and cook until it is heated through. This will take about 1-2 minutes.
- Serve the tofu and vegetables over rice or noodles.
Conclusion:
This sweet chili glazed tofu with bok choy is a delicious and easy-to-make vegan dish. The tofu is crispy on the outside and tender on the inside, and the vegetables are tender-crisp. The sweet chili glaze is the perfect finishing touch, adding a sweet and spicy flavor to the dish. This dish is sure to be a hit with vegans and non-vegans alike.
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