Thai Tofu With Bok Choy

Thai Tofu With Bok Choy

Thai Tofu With Bok Choy

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • Thai
  • Asian
  • side dish
Comments
Ingredients
  • 1 large head bok choy, chopped
  • 2 teaspoons brown sugar
  • 1 c. julienned carrots
  • 2 teaspoons hot chili paste (depending on how spicy you prefer your dish- start with 1 tsp and taste test it)
  • 1 teaspoon corn starch dissolved in 1 tablespoon cold water
  • 1 12 ounce block extra firm tofu, drained and pressed to remove water
  • 1 T. fish sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons Sesame oil
  • 2 tablespoons soy sauce
Instructions

Cut the tofu into 1" cubes.

Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste). Set aside.

Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.

Remove the tofu to a plate. Return pan to the heat.

Add remaining 1 tsp sesame oil to the pan along with the carrots.

Saute for 3 minutes, until the carrots begin to soften.

Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.Stir in the sauce.Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.

Serve with rice.

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