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Sweet Chili-Glazed Tofu with Bok Choy

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"The components of this dish are prepared in stages in a single skillet and then come together at the very end. Coating the planks of tofu in cornstarch gives them an appealingly crispy exterior, and pairing them with sautéed bok choy and a sweet-spicy glaze brings it all together for a well-rounded, full-flavored dinner. For added texture and extra bite, we top it off with garlic chips made quickly in the skillet before the tofu."

List of Ingredients

â—¦ 1 (14-ounce) block firm tofu, cut into 1-inch planks
â—¦ ¼ cup Asian sweet chili sauce
â—¦ 3 tablespoons soy sauce
â—¦ 1 tablespoon grated fresh ginger
â—¦ ½ cup cornstarch
â—¦ ½ cup vegetable oil
â—¦ 1 head bok choy, stems sliced thin, greens chopped
â—¦ 6 cloves garlic, peeled and sliced thin
â—¦ Salt and pepper


Recipe

Cut tofu planks into 2 by 1-inch pieces and arrange on paper towel-lined plate. Let drain for 15 minutes. Whisk chili sauce, soy sauce, ginger, and ½ teaspoon cornstarch in bowl.

Heat 1 tablespoon 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 remaining oil and garlic to skillet and cook until garlic is golden, 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.

Spread remaining cornstarch in shallow plate. Pat tofu dry and 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 and toss to combine. Top with garlic chips. Serve.

Serves 4