Baked Tofu with Pepper and Bok Choy
1. Place tofu on large plate. Cover with second plate and weigh down with 2 large, heavy cans. Let stand for 10 minutes; drain. Cut in half horizontally.
2. Meanwhile, in shallow baking dish large enough to hold tofu in a single layer, whisk together soy and hoisin sauces, garlic, sesame oil and hot sauce. Add tofu; turn to coat. Bake in 350°F (180°C) oven, turning once, until golden, about 30 minutes.
3. Meanwhile, brush a large nonstick skillet with olive oil; heat over medium-high heat. Sauté mushrooms, green onion and ginger until golden, about 5 minutes. Cut bok choy in half lengthwise and add to skillet along with red peppers; heat. Cover and steam until bok choy is tendercrisp, about 4 minutes.
4. Cut each piece of tofu in half diagonally. Arrange on warmed plates and serve with bok choy mixture.
7 cup Bok choy
1 tbsp minced Ginger root
2 stalk(s) Green onion, scallion, ramp (chopped)
1/4 cup Soy sauce (for marinade)
2 tbsp Hoisin sauce, ready-to-serve (for marinade)
1/2 tsp Sesame oil (for marinade)
1 clove(s) Garlic (minced, for marinade)
1/4 tsp Hot sauce (for marinade)
2 tsp Olive oil
1 medium pepper(s) Red bell pepper (diced)
10 mushroom(s) Shiitake mushrooms, raw
454 gm Tofu, regular, extra firm (drained)
Tofu is an excellent source of plant-based protein and contains iron and calcium
Dietary servings Per Portion
Meat Alternative 0.8
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