Tofu and Baby Bok Choy in Teriyaki Sauce

Tofu and Baby Bok Choy in Teriyaki Sauce

Cost Per Serving: 1.63


  • 1 lb (450 g) firm tofu, drained
  • 2 Tbsp (30 ml) cornstarch
  • 2 Tbsp (30 ml) vegetable oil
  • 1/2 C (125 ml) prepared Epicure Vegetable Bouillon
  • 8 baby bok choy, sliced in half lengthwise, or gai lan
  • 1 recipe prepared Epicure Teriyaki Sauce
  • 2 green onions, sliced


1. Slice tofu into 1/2” (1 cm) thick slices and pat dry with paper towel. Heat Epicure Eclipse® Coated Wok to medium-high and add vegetable oil.
2. Dust all sides of sliced tofu with cornstarch and immediately place into hot oil. Brown tofu, without stirring, on both sides and remove from wok. Keep warm.
3. Add Vegetable Bouillon to wok and bring to a simmer. Add bok choy and cook approximately 5 minutes, or until tender crisp. Place bok choy on serving platter with fried tofu.
4. Boil liquid until reduced by half. Add Teriyaki Sauce and green onions. Heat to a simmer and pour over tofu and baby bok choy. Serve immediately.

Per Serving : Calories 220, Fat 14 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 590 mg, Carbohydrate 13 g (Fibre 2 g, Sugars 4 g), Protein 14 g.

Tips: Add vegetables of your choice to this recipe.

October 06, 2009