Sweet and Spicy Tofu with Greens and Steamed Rice

Crispy pan-fried tofu glazed in a quick sweet and spicy sauce, served with simply steamed garlic greens and fluffy white rice, making for a balanced and flavorful vegetarian meal.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 3
• Cuisine: Indonesian
• Difficulty: Easy
• Cost: $3.71/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• stir-fry
• quick
• healthy
• sweet
• spicy
• savory

Ingredients

• 1 pound firm tofu (pressed, cut into 1-inch cubes)
• 2 tablespoon cornstarch
• 3 tablespoon vegetable oil (divided)
• 0.25 cup kecap manis
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon fresh ginger (grated)
• 2 clove garlic (minced and thinly sliced)
• 0.5 teaspoon red pepper flakes
• 1.5 cup white rice (uncooked)
• 1 pound baby bok choy (trimmed and halved lengthwise)

Instructions

1. Cook the white rice according to package directions, typically by combining 1 1/2 cups rice with 3 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. Pat the pressed tofu cubes very dry with paper towels. Toss them in a bowl with cornstarch until evenly coated. In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
3. Add the coated tofu to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-5 minutes per side, or until golden brown and crispy. Remove crispy tofu from the skillet and set aside.
4. While tofu cooks, prepare the sauce: In a small bowl, whisk together kecap manis, 1 tablespoon soy sauce, lime juice, grated fresh ginger, 1 minced garlic clove, and red pepper flakes.
5. In a separate small skillet or the same skillet after wiping clean, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced garlic and sauté for 1 minute until fragrant. Add the baby bok choy and stir-fry for 3-4 minutes until wilted and tender-crisp.
6. Return the crispy tofu to the main skillet. Pour the prepared sauce over the tofu and toss gently to coat, cooking for 1-2 minutes until the sauce has thickened slightly and coats the tofu. Serve immediately with the fluffy white rice and steamed garlic bok choy.

Notes

For crispier tofu, ensure it is well-pressed before coating in cornstarch and cooking.

Nutrition (per serving)

• Calories: 526
• Protein: 9.9 g
• Carbohydrates: 84.6 g
• Fat: 17 g
• Fiber: 5.3 g
• Sodium: 482 mg
• Saturated Fat: 2 g
• Sugar: 0.1 g