Baked Tofu with Pepper and Bok Choy

Baked Tofu with Pepper and Bok Choy

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 4


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


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.

Meanwhile, in shallow baking dish large enough to hold tofu in 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.

Meanwhile, brush 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.

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

Nutrition Facts

Per Portion

Calories 252
Calories from fat 108
Calories from saturated fat 13.3
Total Fat 12.0 g
Saturated Fat 1.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 3.4 g
Cholesterol 0.2 mg
Sodium 1233 mg
Potassium 793 mg
Total Carbohydrate 15.4 g
Dietary Fiber 3.4 g
Sugars 7.1 g
Protein 20.7 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 5.2

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada