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.