Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > tofuwithbokchoy

Tofu with bok choy

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 25 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Tofu; Bok Choy
Category Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Asian
Cook Method Baking; Boiling
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein; Vegetarian; Vegan


  • 1 pound firm tofu, drained

  • 3 tablespoons hoisin sauce 

  • 2 tablespoons rice vinegar 

  • 1 tablespoon firmly packed brown sugar 

  • 1 tablespoon light soy sauce 

  • 1 teaspoon Dijon mustard 

  • 1/2 teaspoon chili garlic sauce 

  • 1 clove garlic, minced

  • 4 heads baby bok choy, halved

  • 1 teaspoon sesame oil 



  • Preheat the oven to 450�F.

  • Slice the tofu lengthwise into four slices, then cut each slice diagonally into two more slices. Place the tofu slices onto a plate, and cover with plastic wrap. Top with another plate and a heavy item, and let stand 10 minutes.

  • Whisk the hoisin sauce, vinegar, brown sugar, light soy sauce, mustard, chili garlic sauce, and garlic in a small bowl. Spread 1/3 of the mixture in a baking dish. Drain the tofu, arrange in the baking dish, and top with the remaining hoisin mixture. Bake 10-15 minutes until heated through.

  • Boil 1 inch of water in a pot with a steamer basket. Steam the bok choy for 6-8 minutes or until tender, then transfer to a plate. Sprinkle with the sesame oil.

  • To serve, place 2 bok choy halves and 2 tofu slices on each plate.


Nutrition (per serving)

  • Calories: 130 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Monounsaturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 437mg

  • Potassium: 402g

  • Carbohydrate: 11g

  • Fiber: 1g

  • Protein: 10g

  • Calcium: 121g