Weeknight Vegan Dinner Idea: Skillet-Glazed Tofu with Bok Choy

This delicious dinner is so good it’ll remind you of take-out, but it’s made much healthier with nutritional ingredients. Even better, all the ingredients were found by shopping through the My Health, My Choices program at Metro.

Metro has launched an easy and effective tool you can use both online and in-store to help you streamline and personalize your grocery shopping. If plant-based meals are part of your life, you can easily check out the green price labels in-store, or click and sort online to get exactly what you want. With nearly 50 attributes associated with close to 9000 products, you’ve got lots of variety.

This recipe is not only pretty simple, it comes together in one pan!

All of the following ingredients were easily found while shopping through My Health, My Choices. Thanks to Metro for partnering with us on this recipe!

Glazed Tofu with Baby Bok Choy [Vegan]

INGREDIENTS

For the baby bok choy:

• 2 tablespoons canola or vegetable oil
• 4 heads of baby bok choy, quartered
• 2 cloves of garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup vegetable broth
• Steamed white rice, for serving

For the glazed tofu:

• 2 tablespoons vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tamari
• 2 tablespoons brown sugar, packed
• 1 tablespoon rice wine vinegar
• 1 teaspoon chili paste
• 1/2 teaspoon sesame oil
• 14 ounces extra firm tofu, pressed for 30 minutes
• 2 tablespoons cornstarch
• 1 tablespoon canola or vegetable oil
• Black & white sesame seeds, to garnish

DIRECTIONS

For the baby bok choy:

1. In a skillet over medium heat add the oil, garlic & ginger. Cook until fragrant, about 1 minute.
2. Add the bok choy & cook until the greens begin to wilt. Add the vegetable broth & cover with lid. Steam for 2 to 4 minutes, depending on desired wellness. Set aside while you prepare the tofu.

For the glazed tofu:

1. In a small mixing bowl whisk together the vegetable broth, soy sauce, tamari, brown sugar, rice wine vinegar, chili paste & sesame oil until well combined. Set aside.
2. Add the tofu to a mixing bowl & toss with cornstarch. Ensure tofu is pressed for a minimum of 30 minutes to remove any excess moisture.
3. In a skillet, heat the oil over medium heat. Add the tofu & cook until crispy, about 2 minutes. Add the sauce & cook until coated.

To assemble:

Fill the bowl with steamed rice. Top with bok choy followed by glazed tofu. Garnish with sesame seeds & serve!