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

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.

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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.

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This was very simple, easy, and tasty. My tofu never quite crisped up (maybe I didn't drain it long enough?) but it was still delicious. Next time I might try baking the tofu instead--it would cut down on a lot of oil too. I served it with brown rice and it was a filling, yummy meal!

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I liked this recipe. My husband is not much of a tofu eater, and did not like it (although he did eat it all). My grocery store did not have bok choy so I subbed thickly chopped up Napa cabbage. The tofu was nice and crisp until I put it in the sauce, the sauce takes all the crispiness away. I also did not care for the garlic chips, although I like garlic, so I would probably not do those next time. I would make this again for myself, maybe when Hubby goes away on business or something. Thank you for posting the recipe.

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Really tasty! Like Magpie Diner, I loved the crispy crust on the tofu, so much that I kept it separate from the bok choi and sauce, dipping it in the sauce just before I wanted to eat it, so it didn't get soggy. I added some spices (five spice and (more!) powdered ginger) to the cornstarch just to add a little oomph, since I've always been one of those who hates bland tofu. I also added carrots and spring onions to the bok choi, and it was lovely.

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Yum, this was really great. What I love most is this method of frying the tofu dusted in corn starch. It made the best crust, reminded me of a dish I have had in restaurants. I had to sub spinach instead of bok choy, so didn't bother wilting it separately, it just went in at the end with everything else. I was able to fry up the tofu using much less oil than called for, but of course it took longer. The only think I would adjust next time is to use less soy - the final product was a bit salty, possibly due ot my brand of sweet chili sauce. Thanks for posting! ZWT6

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Great flavor! I used half the amount of oil by cooking the bok choy is a little water instead of oil. This is similar to something we enjoyed eating in the Philippines with mung beans. Thanks! Made for ZWT6 LOONEY SPOON PHOODIES.

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