What's Cooking-Bok Choy with Baked Tofu

I got this recipe from Betty Crockers Chinese Low Fat Cooking.
Serves 4 but the 2 of us cleaned it up,

1Pkg.(14oz)firm lite tofu
8 large stalks bok choy
2 TBLSPS. soy sauce ( I used low sodium)
1 tsp. sugar
1/2 tsp garlic powder
1 tsp. vegetable oil
3 shallots, thinly sliced
1/4 tsp salt
2 TBLSPS oyster sauce

Wrap tofu in a kitchen towel; cover with plastic wrap.  Place a heavy weight on top; let stand 30 minutes to press out excess moisture.  Cut tofu in 1x1x1/4 pieces. I used the medium hard tofu which is why it is not in the picture!

Remove leaves from bok choy stems. Cut leaves into 2 inch pieces; cut stems into1/4 inch diagonal slices.  Mix sauce sauce, gugar and garlic powder.

Heat oven to 425. Line cookie sheet with aluminum foil. Place tofu on foil, brush with soy sauce mixture. Bake 5 minutes. Spray withcooking spray; bake about 2 minutes longer or until brown. Turn tofu over; bake another 5 minutes.

Meanwhile, spray a non stick wok or 12-inch skillet with non stick cooking spray; heat over medium high heat or until cooking spray starts to bubble.  Add oil. Add bok choy and shallots; stir fry 1 minute.Add salt, tofu and oyster sauce; cover and cook for 1 minute.

Since we had plenty of combination fried rice left over from the local Chinese restaurant I served that with the bok choy dish.

By getting the moisture out of the tofu and then baking it it does not have the texture that so many people dislike. And it picks up the taste of the foods around it.
Let's see what others made this past week!back to Patchworktimes