Baked Tofu with Pepper and Bok Choy

12 55 246
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 4
Baked Tofu with Pepper and Bok Choy
Health Highlights


7 cup Bok choy
1 tbsp minced Ginger root
2 stalk(s) Green onion (chopped)
1/4 cup Soy sauce (for marinade)
2 tbsp Hoisin sauce, ready-to-serve (for marinade)
1/2 tsp Sesame oil (for marinade)
1 clove(s) Garlic (minced, for marinade)
1 dash Hot sauce (for marinade)
2 tsp Olive Oil, Extra Virgin
1 medium pepper(s) Red bell pepper (diced)
10 mushroom(s) Shiitake mushrooms, raw
454 gm Tofu, regular, extra firm (drained)


1. Place tofu on large plate. Cover with second plate and weigh down with 2 large, heavy cans. Let stand for 10 minutes; drain. Cut in half horizontally.

2. Meanwhile, in shallow baking dish large enough to hold tofu in a single layer, whisk together soy and hoisin sauces, garlic, sesame oil and hot sauce. Add tofu; turn to coat. Bake in 350°F (180°C) oven, turning once, until golden, about 30 minutes.

3. Meanwhile, brush a large nonstick skillet with olive oil; heat over medium-high heat. Sauté mushrooms, green onion and ginger until golden, about 5 minutes. Cut bok choy in half lengthwise and add to skillet along with red peppers; heat. Cover and steam until bok choy is tender-crisp, about 4 minutes.

4. Cut each piece of tofu in half diagonally. Arrange on warmed plates and serve with bok choy mixture.



is an excellent source of plant-based protein and contains iron and calcium

Nutrition Facts

Per Portion

Calories 246
Calories from fat 107
Calories from saturated fat 13.6
Total Fat 11.9 g
Saturated Fat 1.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 3.3 g
Cholesterol 0.2 mg
Sodium 1232 mg
Potassium 793 mg
Total Carbohydrate 15.5 g
Dietary Fiber 3.3 g
Sugars 7.1 g
Protein 20.7 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 5.2

Energy sources