Tofu With Bok Choy (Ww)

"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)"
photo by White Rose Child photo by White Rose Child
photo by White Rose Child
photo by White Rose Child photo by White Rose Child
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. We made this one tonight as per White Rose Child's suggestions. We found it was too heavy in the vinegar. Adding extra soy sauce did not help. Next time I'll try cutting back to 2 tablespoons of vinegar.
  3. This was really good! I really loved the flavors of the bok choy and sauce ingredients, but found that the tofu tasted a little on the plain side. I'm going to try this again, but with marinated tofu next time (maybe Recipe #245448). Thanks ellie for another great recipe. Made for veg*n tag.
  4. This was sooo tasty! Admittedly I changed a few things, but the basic flavors are so great I don't see how you could really go wrong. I am vegetarian and I have rarely enjoyed tofu this much. I cubed the tofu, and instead of browning, just simmered it for a few minutes with the sauce ingredients (which it was necessary to double, since the tofu soaked up all the wonderful sauce). Then I added sliced, mature bok choy. Served over quinoa, this was thoroughly enjoyed- I'd call it a keeper! Thanks for posting!


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
View Full Profile

Find More Recipes