Sweet Chili Glazed Tofu with Bok Choy
Transform your weeknight dinners with this flavorful and satisfying Sweet Chili Glazed Tofu with Bok Choy. Crispy, golden-brown tofu cubes are coated in a sticky-sweet chili sauce enhanced by soy sauce and a touch of rice vinegar for tangy depth. Paired with tender, garlicky baby bok choy lightly steamed to perfection in sesame oil, this plant-based dish is both wholesome and packed with vibrant Asian-inspired flavors. With simple ingredients like firm tofu, sweet chili sauce, and fresh bok choy, this recipe comes together in just 35 minutes, making it an ideal choice for quick, nutritious meals. Garnish with sesame seeds and green onions for a touch of elegance and crunch! Perfect for vegans, vegetarians, or anyone looking to explore bold and savory meat-free options.
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 tbsp Cornstarch
- 3 tbsp Neutral oil (e.g., canola or vegetable oil)
- 2 cloves Minced garlic
- 0.25 cup Sweet chili sauce
- 1 tbsp Soy sauce
- 1 tsp Rice vinegar
- 4 heads Baby bok choy
- 1 tsp Sesame oil
- 2 tbsp Water
- 0.25 tsp Salt
- 1 tsp White sesame seeds (optional, for garnish)
- 1 tbsp Chopped green onions (optional, for garnish)
Instructions
Drain the tofu and pat it dry with a clean kitchen towel. Cut into 1-inch cubes.
In a mixing bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them crisp up when cooked.
Heat 2 tablespoons of neutral oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side, or until golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, lower the heat to medium and add 1 tablespoon of neutral oil. Stir in the minced garlic and sauté for 30 seconds until fragrant.
Add the sweet chili sauce, soy sauce, and rice vinegar to the skillet. Stir well until the sauce is heated through, about 1 minute.
Add the crispy tofu back into the skillet and gently toss to coat all the pieces in the sweet chili glaze. Turn off the heat and set aside.
Wash the baby bok choy and slice each head in half lengthwise. Pat them dry.
In a separate skillet or wok, heat 1 teaspoon of sesame oil over medium heat. Add the bok choy, cut side down, and cook for 2 minutes.
Add the water and salt to the bok choy, then cover the skillet with a lid. Steam for 3-4 minutes, or until the bok choy is tender but still crisp.
To serve, divide the bok choy and glazed tofu among four plates. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 48.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1476 mg | 114% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2677 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
