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Posted on Fri, Nov 18, 2011 : 4:29 a.m.

Braised Tofu with Baby Bok Choy is a low-calorie dish that still satisfies (+Thanksgiving Cookbook)

By Peggy Lampman


Braised Tofu with Baby Bok Choy (plus Thanksgiving Cookbook)

Peggy Lampman | Contributor

The new dinnerFeed site has just been launched! Click here for a collection of well-tested Thanksgiving recipes. A "Print-Recipe Only" function and speedy search engines make finding recipes a cinch!

Today I'm riffling for recipes as far away from Thanksgiving as I can get. "Just say no" to poultry; "Just say no" to root vegetables or anything seasoning with sage. I want to be craving these flavors come Turkey Day, not bored with them.

I'm also looking for low caloric recipes, so I can "bank" my calories for the Thursday plunge.

This dish is ideal served with rice — there are lots of savory juices for the grain to embrace. I prefer the delicacy of soft Asian white rices with this dish, but to bump up the nutritional value, I served it with a brown basmati rice, recently purchased at Trader Joe's.

Yield: 4 servings
Time: 40 minutes


2 (14 ounce) packages extra-firm tofu
4 bunches baby bok choy, halved
3 cups chicken or vegetable stock
4 medium scallions, thinly sliced (white and green parts separated)
2 medium carrots, cut into small dice
6 tablespoons soy sauce
1 1/2 tablespoons minced fresh ginger
2 teaspoons granulated sugar
1 red pepper, membranes and seeds removed and diced
2 tablespoons rice wine vinegar
Red pepper flakes
2 teaspoons cornstarch
3 tablespoons chopped cilantro


1. Cut tofu into 1-inch slices and drain, weighted, with paper towels. Remove most of the water, changing towels when necessary. Cut into 1-inch pieces.
2. In one large shallow saucepan with large lips, bring 2 cups of stock to a simmer. Add bok choy and simmer, covered, until tender, about 10 minutes.
3. In another large saucepan, combine the scallion whites (reserving greens), carrots, remaining cup stock, soy sauce, ginger and sugar. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 4 minutes.
4. In a small bowl, whisk the vinegar and cornstarch until smooth and then whisk the mixture into the stew. Simmer, stirring, one minute then add the tofu and red pepper. Cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes. Add more soy sauce and red pepper flakes to taste, sprinkle with the reserved scallion greens, cilantro and serve.