October 14, 2014

sweet and sour tofu with bok choy over rice

 This version of sweet and sour chicken is so good and a healthier way to eat one of the most popular Asian dishes.  If you would prefer to substitute chicken for the tofu, just cut it into cubes and follow the same steps.  My family all loved this dish and voted it a weeknight favorite!

Servings 4-6
Total Time 40 minutes

  • 1 package tofu, halved, pressed, and then cut into cubes (tips and tricks: how to press tofu)
  • 1/4 cup flour
  • 1/3 teaspoon course salt
  • 2 tablespoons grapeseed oil, you can also use olive oil
  • 1 lemon, juiced 
  • 1/4 cup honey or sugar
  • 1/4 cup bragg's liquid aminos or soy sauce
  • 1 tablespoon grated ginger (about 1 inch)
  • 3 garlic cloves, minced
  • sriracha to taste
  • 3 bunches baby bok choy or 2 large, rinsed, trimmed and sliced (about 1/2 inch thick )
  • 1 bunch green onions, white and green parts chopped and separated (the dark green tops will serve as a garnish)
  • 4-5 cups cooked rice


In a baggie or on a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating.

Whisk together the lemon juice, honey, soy sauce, sriracha, garlic and ginger in a small bowl. Add 1 tablespoon water.  Set aside.

In a LARGE skillet, over medium-high heat, add the oil.  Brown the tofu, about 4 minutes per side. 

Add in the white and light green parts of the scallions and the crunchy part of the bok choy and cook for 2-3 minutes, stirring constantly. Add the green leaves (your pan will look VERY full but the leaves book down quickly) and cook 1 more minute, then add the sauce.

Bring the tofu to a boil, then lower the heat and let it simmer until the sauce has reduced and coats the tofu thickly, about 10 minutes. 

Serve over rice and top with the green parts of the onions.   Enjoy!!!

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