Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 400 g firm tofu, cut into 2 cm cubes.
- 80 g choy sum
- 2 garlic cloves, thinly sliced
- 2 tablespoons light soy sauce *
- 2 tablespoons olive oil
- 1/2 teaspoon bouillon powder (vegetable broth)
- 1/4 teaspoon of salt
- Pinch of black pepper
- In a large nonstick skillet, heat 1 tablespoon olive oil for sauteing, then add the tofu and cook for 5-7 minutes, turning frequently, until golden brown on all sides.
- Reduce the heat to medium-low, then whisk together 2 tablespoons light soy sauce and 2 tablespoons water and slowly pour over the tofu.
- Cook, stirring gently, until there is no more liquid at the bottom of the pan and each piece of tofu is thoroughly coated with the sauce.
- Place the tofu in a bowl and set aside.
- Heat 1 tablespoon olive oil in the pan you just used, then add the garlic and cook for 2-3 minutes, or until golden.
- Stir in the choy sum and season with the bouillon powder, salt, and pepper for 2-3 minutes.
- Return the tofu to the pan and thoroughly combine. Reduce the heat to medium, cover with a lid, and cook for an additional 3-5 minutes, depending on how crisp you like your vegetables.
- Serve with noodles, rice, or your favorite grain.
Amount Per Serving Calories 152Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 753mgCarbohydrates 2gFiber 1gSugar 1gProtein 11g