Crispy Sweet Chili Tofu with Garlicky Bok Choy
Discover the delectable fusion of crispy tofu and vibrant bok choy in this mouthwatering dish. Featuring a luscious sweet chili glaze that beautifully balances sweetness and flavor, this recipe is perfect for those seeking a delightful plant-based meal. With easy preparation and a rich flavor profile, it's an excellent choice for family dinners or meal prep. The tofu is first drained and pressed to achieve a satisfying crispness, then coated in a sweet chili sauce mixed with soy and fresh ginger. The bok choy is sautéed to retain its vibrant crunch yet tender texture, topped off with aromatic garlic chips for added flavor. Prepare for a scrumptious experience that's as visually appealing as it is tasty!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Firm Tofu
14 ounces (Cut into 1-inch planks and then into 2 x 1 inch pieces)
Asian Sweet Chili Sauce
1/4 cup
Soy Sauce
3 tablespoons
Fresh Ginger
1 tablespoon (Grated)
Cornstarch
1/2 cup
Vegetable Oil
1/2 cup
Bok Choy
1 head (Stems sliced thin and greens chopped)
Garlic Cloves
6 (Peeled and thinly sliced)
Instructions
1
Start by cutting the firm tofu into 1-inch planks, and then into 2 x 1 inch pieces. Arrange the pieces on a paper towel-lined plate to allow them to drain for 15 minutes.
2
Meanwhile, whisk together the sweet chili sauce, soy sauce, grated ginger, and 1/2 teaspoon of cornstarch in a separate bowl until fully combined.
3
In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat until it shimmers but does not smoke. Add the sliced bok choy stems and sauté for about 3 minutes until they become tender. Add the chopped bok choy greens and continue to cook for an additional 2 minutes, until they wilt. Once cooked, transfer to a colander to drain excess moisture.
4
In the same skillet, add the remaining vegetable oil and sliced garlic. Sauté the garlic over medium heat until it turns golden and fragrant, about 2 minutes. Remove the garlic with a slotted spoon and place it on a paper towel-lined plate to absorb excess oil.
5
On a shallow plate, spread the remaining cornstarch. Pat the tofu pieces dry with a paper towel and season them with salt and pepper. Dredge the tofu in the cornstarch, shaking off any excess.
6
Return the skillet with garlic oil to medium heat and carefully add the dredged tofu pieces. Cook, turning occasionally, until the tofu is golden and crispy on all sides, which should take about 8 minutes. Once cooked, pour off any excess oil from the skillet.
7
Pour the prepared sweet chili sauce mixture into the skillet and gently toss in the drained bok choy until everything is evenly coated and heated through.
8
Serve the dish warm, garnishing with the golden garlic chips on top for an enticing finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein in this recipe is 14 ounces of firm tofu.
How should I prepare the tofu?
The tofu should be cut into 1-inch planks and then into 2 x 1 inch pieces.
Why is the tofu drained on paper towels?
Draining the tofu for 15 minutes removes excess moisture to help it achieve a satisfying crispness when fried.
What are the ingredients for the sweet chili glaze?
The glaze is made by whisking together sweet chili sauce, soy sauce, grated fresh ginger, and cornstarch.
How do I prepare the bok choy?
The bok choy head should have its stems sliced thin and its greens chopped.
How long do the bok choy stems need to cook?
The stems should be sautéed for about 3 minutes until they become tender.
When should I add the bok choy greens to the pan?
Add the greens after the stems have cooked for 3 minutes, then continue cooking for an additional 2 minutes until they wilt.
What is the purpose of the garlic in this recipe?
Garlic is sliced and sautéed to create aromatic golden garlic chips used as a garnish.
How many garlic cloves are required?
The recipe calls for 6 peeled and thinly sliced garlic cloves.
What is the benefit of dredging tofu in cornstarch?
Dredging the tofu in cornstarch before frying creates a golden and crispy exterior texture.
How long does it take to fry the tofu?
The tofu should be cooked for about 8 minutes, turning occasionally, until golden and crispy on all sides.
What kind of oil is used for frying?
Vegetable oil is used for both sautéing the vegetables and frying the tofu.
Is this recipe suitable for vegans?
Yes, this recipe is plant-based and vegan-friendly.
How much ginger is needed?
The recipe requires 1 tablespoon of grated fresh ginger.
Can this dish be used for meal prep?
Yes, the description mentions it is an excellent choice for meal prep.
What should I do with the bok choy after it is sautéed?
Transfer the cooked bok choy to a colander to drain any excess moisture before combining it with the sauce.
How do I prevent the garlic from burning?
Sauté the garlic over medium heat for only about 2 minutes until it turns golden and fragrant.
How much sweet chili sauce is used in the recipe?
The recipe uses 1/4 cup of Asian sweet chili sauce.
How much soy sauce is required for the glaze?
You will need 3 tablespoons of soy sauce for the sauce mixture.
Is this dish gluten-free?
While tagged as gluten-free, ensure you use a gluten-free soy sauce or tamari as standard soy sauce contains wheat.
What is the final step in the cooking process?
The final step is to toss the drained bok choy and crispy tofu in the sweet chili sauce until evenly coated and heated through.
What type of skillet is recommended?
A large nonstick skillet is recommended for even cooking and to prevent sticking.
How much cornstarch is used in total?
A total of 1/2 cup of cornstarch is used for both the sauce and the dredging of the tofu.
How should the garlic chips be stored after frying?
Place the fried garlic chips on a paper towel-lined plate to absorb any excess oil.
What should the oil look like before adding bok choy?
The vegetable oil should shimmer but not smoke before you add the bok choy stems.
What is the texture of the bok choy in this dish?
The bok choy is sautéed to retain a vibrant crunch while still being tender.
How is the dish garnished?
The dish is finished with a garnish of golden garlic chips on top.
What seasonings are used on the tofu?
The tofu pieces are seasoned with salt and pepper before being dredged in cornstarch.
Should I remove the oil after frying the tofu?
Yes, you should pour off any excess oil from the skillet once the tofu is golden and crispy.
How should this meal be served?
It should be served warm, garnished with garlic chips for an enticing finishing touch.