Sweet and Sticky Tofu with Bok Choy

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Serves4 ()
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Ingredients

Directions

  1. Cook the udon noodles according to package directions.
  2. Meanwhile, in a small bowl, combine the soy sauce, sugar, pepper, 1 teaspoon cornstarch and 1/4 cup water until smooth.
  3. Lightly press the tofu with paper towels to remove excess liquid. Cut into 3/4-inch pieces and toss in the remaining 2 tablespoons cornstarch.
  4. Heat a large skillet over medium-high heat. Add 2 tablespoons oil and then the tofu and cook until golden brown on all sides, 6 to 8 minutes total. Transfer to a plate and wipe out the skillet.
  5. Add the remaining tablespoon oil to the pan and cook scallions, the ginger, garlic and 1/2 of the red chili for 1 minute. Add bok choy or cabbage; cook, tossing, for 2 minutes.
  6. Return the tofu to the pan, toss to combine, then add the soy sauce mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.
  7. Spoon over the noodles and top with the scallions and remaining red chile.
Nutrition Facts
Sweet and Sticky Tofu with Bok Choy
Amount Per Serving
Calories 359 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 0mg 0%
Sodium 296mg 12%
Potassium 505mg 14%
Total Carbohydrates 39g 13%
Dietary Fiber 3g 12%
Sugars 5g
Protein 17g 34%
Vitamin A 47%
Vitamin C 40%
Vitamin D0%
Calcium 27%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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