Glazed Tofu with Bok Choy | Ginger Rice

Prep and cook time: 30 minutes

per serving: 398 calories; 27 grams protein; 18 grams total fat; 14 grams fiber; 2 grams saturated fat; 42 grams carbohydrates; 0 mgs cholesterol; 1559 mgs sodium; 11 WW points plus

Vegetarian Lower Calorie

Glazed Tofu with Bok Choy


1 16-ounce package extra firm tofu

1 head bok choy

1/4 cup Asian sweet chili sauce

2 tablespoons soy sauce (low sodium)

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1/2 teaspoon cornstarch more for dredging

4 tablespoons canola oil

1/2 medium bunch broccoli florettes only


Slice tofu into 1 inch planks. Place on a paper towel lined plate to drain well. Cut bok choy in half lengthwise. Heat half of the oil in a large non stick skillet over medium-high heat. Cook bok choy and broccoli until wilted and just tender crisp. Remove from skillet and set aside.
In a small bowl, combine chili sauce, soy sauce, garlic, ginger and cornstarch. Heat remaining oil in skillet, lightly dredge tofu in extra cornstarch. Cook until lightly browned and crispy, about 3 minutes per side.
Remove any remaining oil from skillet. Add sauce and bok choy to tofu in skillet, stir until coated and thickened.

Ginger Rice


2 tablespoons fresh ginger peeled and grated

1 teaspoon sugar

1 teaspoon coarse salt

1 cup jasmine rice


Cook rice according to package instructions, adding the ginger, sugar and salt with the water.
Remove from heat. Fluff rice with a fork before serving.