Sweet chili sauce has less heat than Sriracha. A bit of sugar balances its vinegar punch. Find it in the international aisle.
1 (14-oz.) pkg. extra-firm tofu, drained
5 tablespoons sweet chili sauce (such as Mae Ploy)
3 tablespoons rice vinegar
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled ginger
2 garlic cloves, grated
2 heads baby bok choy, quartered lengthwise
2 cups broccoli florets
2 ounces all-purpose flour (about 1/2 cup)
1/2 cup cornstarch
2 1/2 tablespoons dark sesame oil, divided
1 cup vertically sliced red onion
2 tablespoons chopped roasted, unsalted peanuts
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sesame seeds
Est. added sugars 0g
How to Make It
Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes. Cut tofu into 3/4-inch cubes.
Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl.
Fill a large Dutch oven with water to a depth of 3 inches; bring to a boil. Place a steamer basket in pan. Add bok choy and broccoli to basket; cover and steam 5 to 7 minutes or until crisp-tender. Drain.
Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add half of tofu to pan; cook 5 minutes or until browned on all sides. Remove cooked tofu from pan. Repeat procedure with remaining tofu and 1 tablespoon oil. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan; cook 1 minute.
Divide broccoli mixture and tofu among 4 plates. Top evenly with chili sauce mixture, peanuts, cilantro, and sesame seeds.
I have to admit first off that I made this recipe a little differently due to what I had on hand. I used chicken instead of tofu, Sambal Oelek chili paste mixed with honey instead of sweet chili sauce, and twice the amount of broccoli since I had no bok choy! The result was an awesome dish that my family loved and that we will make again and again. Lots of fresh flavor! Just great!
I make a number of tofu dishes so I was super excited to try this recipe, but the sauce was a bit odd. Kind of bitter with a weird aftertaste? My family found it overwhelmed the other flavors. May try it again but omit the rice vinegar.
Very good & I'll make it again. But I will buy the $5.58 bottle of sweet chili sauce as the it was a little too hot for me mixing regular chili sauce with honey put great idea in a pinch. 1/2 c flour & 1/2 c cornstarch was overkill and will cut that down to 1/4 c of each next time. 2 Tbs of sesame seeds also was too much, 2 tsp is plenty.
Wow! I'm gonna cook this again! It's flavorful and has just the right amount of heat. Next time, I'll just use a regular head of bok choy, and, when everything is cooked at the end, I think I'll toss the broccoli and bok choy into the frying pan with the onions, tofu and peanuts, add the sauce and toss everything together. Yummers!
My 1st attempt to prepare a tofu dish at home & enjoyed! Excellent flavor. I halved the recipe since I suspected (correctly) I'd be the only one eating it which made it even easier & faster to prepare. Had for dinner then took the rest to work for lunch the next day; good as leftovers also.
Great flavors and healthy, but I made the tofu differently
I made the tofu differently. After pressing all of the excess moisture out, I cut it into cubes and pan fried it in a hot wok until it was brown on all sides. Delicious and allowed me to skip the flour and corn starch. Yummy flavors!
My family generally groans when they hear the word "tofu" but this was pretty good. Way too much flour/corn starch. I would do 1/4 cup of each instead of 1/2 cup. I tried coating the tofu with a ziplock - shake-n-bake style - and it didn't get enough excess off. So the tofu came out a bit gummy. Also, not enough steam time on the veggies - need 10 minutes. I did toss half the sauce in the pan with the seared tofu and then used the other half poured over the veggies. Steamed brown rice completed the meal. Will make again for sure.
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