Recipe by ellie_
I am trying to have tofu more often and thought this recipe looked good. If following the WW flex plan this is only 3 points/serving. Recipe source: WW Magazine (January 2008)
Top Review by Ilysse
Update: I used 1 large can of mandarin oranges and tossed them in JUST before serving. We all loved it this way. We weren't too keen on the orange cooked into the dish. Orig. review Aug 28, 2009: Really yummy. I diced and coated the tofu with egg and cornstarch and pan fried it first to make it crispy. My family likes it this way. The only thing I will change is the orange. I didn't like the pieces in this dish. I think it was because it was warm. I plan to try mandarin orange slices and just regular orange juice to see if we like it better. I served this with Jasmine rice and my husband liked chow mein noodles over the top. Thanks for posting.
- 453.59 g package extra firm tofu, drained and cut crosswise into 8 slices
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled and thinly sliced
- 1 orange, peeled and chopped
- 44.37 ml rice vinegar
- 29.58 ml reduced sodium soy sauce
- 0.25 ml crushed red pepper flakes
- 4 baby bok choy, cut lengthwise in half
Directions See How It's Made
- Pat the tofu dry with paper towels.
- Spray a large skillet with Pam.
- Over medium high heat cook tofu in skillet until browned (5 minutes each side).
- While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.
- In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.
- Transfer tofu to a plate, cover and keep warm.
- Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).
- Serve with rice.