Hoisin Tofu and Vegetables

Hoisin Tofu And Vegetables Recipe
Oxmoor House


2 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 5 Minutes
Stand: 30 Minutes

Nutritional 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


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


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.

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

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

January 2004
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