Sweet Chili-Glazed Tofu With Bok Choy - America's Test Kitchen

Debbie R.'s Note:

Haven't made this yet. It's important to use sweet chili sauce and not things like sriracha, sambal oelek or chili-garlic sauce. Those are hot, and sweet chili sauce isn't.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 14 ounces firm tofu, cut into 1-inch planks
• 1/4 cup asian sweet chili sauce
• 3 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1/2 cup cornstarch
• 1/2 cup vegetable oil
• 1 head bok choy (stems sliced thin and greens chopped)
• 6 garlic cloves, peeled and thinly sliced

Directions:

1. Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
2. Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
3. Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
4. Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
5. Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.

Reviews

[Chef #1004082]

i also found the sauce to be slightly bland. for me, needs a kick. perhaps next time will incorporate powder ginger and five spices as one of the reviewers suggested. the dish was saved by an extra sprinkle of salt on the tofu. eaten with rice, its an amazing dish. colour is good too: of green, white, golden brown tofu, and a glazed red from chili sauce. crispy garlic was full of taste. thank you.

[BerrySweet]

DELICIOUS! Costco had some really fresh looking baby bok choy, and this was the perfect recipe for that. I used arrowroot flour from Penzey's instead of cornstarch, and that gave the tofu a nice sticky-lightly crisp skin with a soft, plump inside that was very much like how I've had tofu at good Asian restaurants. It is not suppose to get super crispy, it is more of a skin on the outside of the tofu, if that helps. I used low-sodium soy sauce & also added some green onions. Make sure the sauce you buy is SWEET Chili Sauce and not the other spicier, similar looking chili sauces. My grocery store only carried one brand - Mae Ploy. Served this with Jasmine rice, and it was a great meal that tasted like something you'd get at a restaurant.