Thai Tofu With Bok Choy

Name: Thai Tofu With Bok Choy
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 large head bok choy, chopped; 2 teaspoons brown sugar; 1 c. julienned carrots; 2 teaspoons hot chili paste (depending on how spicy you prefer your dish- start with 1 tsp and taste test it); 1 teaspoon corn starch dissolved in 1 tablespoon cold water; 1 12 ounce block extra firm tofu, drained and pressed to remove water; 1 T. fish sauce; 3 tablespoons oyster sauce; 2 tablespoons Sesame oil; 2 tablespoons soy sauce

Thai Tofu With Bok Choy is a gluten free, dairy free, and pescatarian side dish. This recipe makes 4 servings with 175 calories, 11g of protein, and 9g of fat each. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

175 kcal

Calories

11 g

Protein

9 g

Fat

15 g

Carbs

Ingredients

For 4 servings

Instructions

1
Cut the tofu into 1" cubes.
2
Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste). Set aside.
3
Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.
4
Remove the tofu to a plate. Return pan to the heat.
5
Add remaining 1 tsp sesame oil to the pan along with the carrots.
6
Saute for 3 minutes, until the carrots begin to soften.
7
Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.Stir in the sauce.Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.
8
Serve with rice.