Directions:
- Drain the tofu on paper towels. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes. Stir the cornstarch into the reserved broth; add to the bok choy. Stir gently until thickened, about 2 minutes. Divide the bok choy onto 4 plates and layer the glazed tofu on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1122.4 Kcal (4699 kJ) | ||
| Calories from fat | 619.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.86g | 106% | |
|---|---|---|---|
| Cholesterol | 3.97mg | 1% | |
| Sodium | 7042.63mg | 293% | |
| Potassium | 1396.81mg | 30% | |
| Total Carbs | 86.88g | 29% | |
| Sugars | 26.38g | 106% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 56.72g | 113% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 13.8mg | 77% | |
| Calcium | 797.3mg | 80% | |
| Amount Per 100 g | |||
| Calories | 117.56 Kcal (492 kJ) | ||
| Calories from fat | 64.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 106% | |
|---|---|---|---|
| Cholesterol | 0.42mg | 1% | |
| Sodium | 737.65mg | 293% | |
| Potassium | 146.3mg | 30% | |
| Total Carbs | 9.1g | 29% | |
| Sugars | 2.76g | 106% | |
| Dietary Fiber | 0.53g | 20% | |
| Protein | 5.94g | 113% | |
| Vitamin C | 1.6mg | 25% | |
| Iron | 1.4mg | 77% | |
| Calcium | 83.5mg | 80% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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