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Hoisin Tofu and Vegetables

Oxmoor House
Prep time 13 mins
Cook time 5 mins
Stand time 30 mins
Yield 2 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 (14-ounce) package firm tofu
  • 1 tablespoon hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons chili garlic sauce (such as A Taste of Thai)
  • 2 teaspoons dark sesame oil
  • 2 cups sliced bok choy
  • 3 garlic cloves, minced
  • 1 red bell pepper, cut into thin strips

Nutrition Information

  • calories 209
  • fat 9.8 g
  • satfat 1.4 g
  • protein 14.8 g
  • carbohydrate 15.7 g
  • cholesterol 0 mg
  • iron 3.0 mg
  • sodium 757 mg
  • caloriesfromfat 42 %
  • fiber 2.5 g
  • calcium 151 mg

How to Make It

  1. Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes.

  2. Combine hoisin sauce and next 3 ingredients in a small bowl; add tofu, tossing gently to coat.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic, and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes, or until tofu is thoroughly heated and vegetables are glazed.

Oxmoor House Healthy Eating Collection