Sweet-and-Sour Tofu with Bok Choy
Prep time
Cook time
Total time
Don't be put off by the sort of peculiar ingredient list. And I promise, you do need to use that much honey. I've tried it with less and it's not the same.
Serves: 2
  • 1 block firm tofu (14 ounces)
  • about ¼ cup flour
  • pinch salt
  • 2 tablespoons safflower, grapeseed, or other neutral oil
  • ¼ cup lemon juice
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic (3 cloves)
  • 1 to 3 teaspoons sriracha
  • 2 bunches baby bok choy, rinsed, trimmed and cut into bite-sized pieces
  • 3 scallions, white and green parts chopped and separated
  1. Cut the tofu into slices about 1 inch thick. Press the water out of the slices, then cut them into 1-inch square cubes. In a baggie or on a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating.
  2. Mix the lemon juice, honey, soy sauce, as much sriracha as you'd like, garlic and ginger in a small bowl. Add 1 tablespoon water.
  3. In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side.
  4. Return all the tofu to the pan if you browned it in two batches. Put 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 and cook 1 more minute, then add the sauce.
  5. 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. Garnish with the green parts of the scallions.
To make this vegan, sub in the sweetener of your choice.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2012/11/sweet-and-sour-tofu-with-bok-choy.html