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Stir Fried Asian Marinated Tofu with Boy Choy, Bell Pepper and Snow Peas

 
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Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

Yield

4

servings

Prep

20

min

Cook

15

min

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

For the tofu and marinade:
14 ounces tofu
extra-firm, water packed and drained
4 cloves garlic
minced, or as needed
½ tablespoon ginger
freshly grated
2 teaspoons soy sauce, tamari
1 teaspoon mirin (sweet seasoning)
or white wine, dry
*
1 teaspoon chili garlic sauce
*
½ teaspoon sesame oil
For the sauce:
½ cup stock
vegetable
3 tablespoons soy sauce, tamari
prefer low salt, or to taste
2 tablespoons mirin (sweet seasoning)
or white wine, dry
*
1 ½ teaspoons chili garlic sauce
or to taste
*
3 teaspoons cornstarch
1 teaspoon sesame oil
For the vegetables:
3 tablespoons sesame seeds
divided
3 teaspoons vegetable oil
divided
4 cloves garlic
or to taste, minced
1 tablespoon ginger
freshly grated
1 medium sweet red bell peppers
cut into 1-inch cubes
6 each scallions, spring or green onions
trimmed and slice into 1-inch pieces
24 ounces bok choy
trimmed and coarsely chopped, 1 1/2 pounds
1 ½ cups snow pea pods
trimmed

Directions

For the tofu and marinade:

Set a clean kitchen towel on a large plate.

Place tofu on the towel.

Place another clean towel over the tofu, fold the papper towel to cover the tofu.

Put a flat, heavy weight on top for 30 minutes to 1 hour.

Add garlic, ginger, soy sauce, mirin, chili garlic sauce and sesame oil in a small bowl, and stir until well mixed.

Cut the tofu into about 1-inch cubes.

Add the tofu and the marinade into a large bowl, and toss until tofu is evenly coated.

Cover and allow to marinate in the refrigerator for at least 30 minutes or over night.

For the sauce:

Add stock, soy sauce, mirin, chili garlic sauce, cornstarch and sesame oil in a small bowl, and whisk until well blended. Set aside.

For stir-frying tofu and vegetables:

Sprinkle 2 tablespoons of sesame seeds over the tofu in the large bowl, and toss until evenly distributed.

Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat.

Stir in the tofu and cook, turning often, until golden, brown and crusty, 10 to 15 minutes.

Transfer onto a plate and set aside.

Heat another 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat.

Stir in garlic, ginger and small amount of scallions, cook, stirring, until fragrant, about 30 seconds.

Stir in bell pepper and snow peas, and cook for about 4 minutes minutes.

Stir in the bok choy and leftover scallions, and cook for another 2 to 3 minutes, until the vegetables are tender-crisp.

Make a well in the vegetable, whisk the prepared sauce again and pour into the well.

Bring the sauce to a boil, stirring, for about 2 minutes, until thickened.

Add the tofu back into the pan, and stir until the vegetables and tofu are well coated.

Remove from heat, place onto a large serving plate, sprinkle the remaining sesame seeds on top and serve warm with cooked rice or quinoa.

 

* not incl. in nutrient facts

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Comments

ROSITTA
FLORIDA
 about 8 years ago

I love it. I was looking a recipe with tofu.
Thank you.

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 24350% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 972mg 41%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 29g
Vitamin A 76% Vitamin C 153%
Calcium 55% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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