Tofu and Baby Bok Choy in Teriyaki Sauce

Tofu and Baby Bok Choy in Teriyaki Sauce Tofu and Baby Bok Choy in Teriyaki Sauce
  • 5 min prep
  • 25-30 minutes
  • 220 calories
  • $1.63


Makes: 4 servings
  • 1 lb (450 g) firm tofu, drained
  • 2 Tbsp (30 ml) cornstarch
  • 2 Tbsp (30 ml) vegetable oil
  • 1/2 C (125 ml) Vegetable Broth, prepared
  • 8 baby bok choy, sliced in half lengthwise, or gai lan
  • 1 recipe prepared Teriyaki Sauce
  • 2 green onions, sliced


  • Slice tofu into 1/2” (1 cm) thick slices and pat dry with paper towel. Heat Wok & Glass Lid to medium-high and add vegetable oil.
  • Dust all sides of sliced tofu with cornstarch and immediately place into hot oil. Brown tofu, without stirring, on both sides and remove from wok. Keep warm.
  • Add Vegetable Bouillon to wok and bring to a simmer. Add bok choy and cook approximately 5 minutes, or until tender crisp. Place bok choy on serving platter with fried tofu.
  • Boil liquid until reduced by half. Add Teriyaki Sauce and green onions. Heat to a simmer and pour over tofu and baby bok choy. Serve immediately.



Tip: Add vegetables of your choice to this recipe.

Nutritional Serving Size Per serving
Calories 220
Fat 14 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 590 mg
Carbohydrates 13 g
Fibre 2 g
Sugar 4 g
Protein 14 g

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Wok & Glass Lid
Vegetable Broth Mix
Teriyaki Sauce Mix