Recipe: Crispy Glazed Tofu with Bok Choy
- 1 14-ounce package extra-firm water-packed tofu, drained
- 1/4 cup plum sauce
- 3 tablespoons ketchup
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon Shao Hsing rice wine
- Your Evo Oil Sprayer filled with your favorite canola oil
- 3 scallions, trimmed and cut into 2-inch lengths
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 4 baby bok choy, quartered lengthwise
- 1/4 cup water
- 1 teaspoon toasted sesame seeds
- Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.
- Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.
- Cut the pressed tofu into 3/4-inch cubes and place near the stove.
- Spray about 2 teaspoons of canola oil into a large nonstick skillet using your Evo Oil Sprayer. Heat the oil over medium-high heat.
- Add scallions, garlic and ginger to the skillet and cook while stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.
- Return the pan to medium-high heat, add about a tablespoon oil using your Evo Oil Sprayer and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, which should take 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides (6 to 8 minutes more). Add the sauce; cook for about 2 to 3 minutes while stirring, until the tofu is well coated. Serve with the bok choy, sprinkled with sesame seeds.