Description
For the Tofu:
1 block (14 oz) firm tofu, pressed and cubed
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
For the Bok Choy:
4 baby bok choy, halved
3 garlic cloves, minced
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp honey or maple syrup
1 tsp sesame oil
1/4 tsp red pepper flakes (optional)
1 tbsp sesame seeds for garnish
Directions:
Preheat oven to 400°F (200°C). Toss tofu cubes with cornstarch, soy sauce, and sesame oil. Spread on a baking sheet and bake for 20 minutes, flipping halfway
through, until crispy.
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, honey (or maple syrup), and red pepper flakes.
Heat vegetable oil in a large pan over medium heat. Add garlic and sauté until fragrant.
Add bok choy halves and cook for 2-3 minutes per side until slightly charred and tender.
Pour the sauce over the bok choy and let it glaze for another minute.
Serve bok choy with crispy tofu on top, garnished with sesame seeds. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 320 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed steps for perfect execution. First, press your tofu for at least 15 minutes using a tofu press or by wrapping it in towels and placing a heavy pan on top. This removes excess water for maximum crispiness. Cube the pressed tofu into 1-inch pieces. In a bowl, gently toss the cubes with 2 tbsp cornstarch, 2 tbsp soy sauce, and 1 tbsp sesame oil until evenly coated. Arrange them in a single layer on a parchment-lined baking sheet. Bake at 400°F for 20 minutes, flipping each piece carefully at the 10-minute mark for even browning.
While the tofu bakes, prepare your sauce by whisking together 1 tbsp soy sauce, hoisin, rice vinegar, sweetener, and red pepper flakes. Prep the bok choy by rinsing thoroughly and halving lengthwise. For the final cook, heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Increase heat to medium-high, add bok choy halves cut-side down, and cook undisturbed for 2-3 minutes to achieve a light char. Flip and cook for 2 more minutes. Pour the sauce over the bok choy, swirling the pan to let it bubble and thicken into a glaze for about 1 minute.
Serving Suggestions
This dish is versatile and pairs wonderfully with several sides. For a complete meal, serve it over a bed of steamed jasmine rice, brown rice, or cauliflower rice to soak up the delicious sauce. Quinoa or soba noodles also make excellent bases. For added freshness, top with sliced green onions or a sprinkle of chopped cilantro. If you want to incorporate more vegetables, quick-pickled carrots or cucumbers on the side provide a lovely crunchy contrast.
How-to Summary
In brief: Press and cube tofu, coat with cornstarch and seasonings, then bake at 400°F for 20 mins until crispy. Whisk together soy, hoisin, vinegar, sweetener, and chili for the sauce. Sauté garlic, then char halved bok choy in a hot pan. Pour sauce over bok choy to glaze. Serve crispy tofu atop the glazed bok choy and garnish with sesame seeds.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes. Use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and ensure your hoisin sauce is a gluten-free brand.
How can I make this dish spicier?
Increase the red pepper flakes to 1/2 tsp or add a drizzle of sriracha or chili crisp when serving. You can also sauté a thinly sliced fresh chili with the garlic.
Can I use a different protein?
Absolutely. The method works well with tempeh, seitan, or even chickpeas (toss chickpeas in the same cornstarch mixture and bake). Adjust cooking times as needed.
My tofu isn’t getting crispy. What went wrong?
The most common issue is insufficient pressing. Ensure you remove as much water as possible. Also, don’t overcrowd the baking sheet, as steaming will prevent crispiness.
How should I store and reheat leftovers?
Store components separately in airtight containers in the fridge for up to 3 days. Reheat the tofu in an air fryer or oven to restore crispiness, and gently reheat the bok choy in a pan.
Common Mistakes to Avoid
- Skipping the Tofu Press: Not pressing leads to soggy, steamed tofu instead of crispy baked cubes.
- Overcrowding the Pan: Crowding the bok choy steams it. Cook in batches if your pan is small.
- Burning the Garlic: Sauté garlic only until fragrant (about 30 seconds) before adding the bok choy to avoid a bitter taste.
- Using the Wrong Tofu: Firm or extra-firm tofu is essential. Silken or soft tofu will fall apart.
- Neglecting the Flip: For evenly crispy tofu, remember to flip each piece halfway through the baking time.
Conclusion
This Crispy Tofu with Glazed Bok Choy recipe is a testament to how simple ingredients can create a restaurant-quality meal at home in about 30 minutes. The contrast between the crispy, savory tofu and the tender, sweet-and-savory glazed bok choy is deeply satisfying. By following the step-by-step guide and avoiding common pitfalls, you’ll master this flavorful, plant-based dish. It’s a perfect weeknight dinner that is both nutritious and packed with umami, sure to become a regular in your cooking rotation.
