Stir-Fried Tofu and Bok Choy

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* Exported from MasterCook *

 

Stir-Fried Tofu and Bok Choy

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm or extra-firm tofu -- drained

1 tablespoon vegetable oil

1 bunch bok choy with leaves -- sliced crosswise and rinsed

3 scallions

--or other green spring onion such as

ramps or Egyptian onion -- thinly sliced, up to 4

3 cloves garlic -- minced

3 tablespoons bottled stir-fry sauce -- or to taste

Crushed red pepper flakes -- optional

Coarsely chopped peanuts -- optional

 

Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper

towels, then cut into 1-inch dice.

 

In wok or wide skillet, heat oil over medium-high heat. Add tofu and sir-fry

until golden on both sides, about 5 minutes.

 

Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water.

Stir-fry until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper

flakes and peanuts if using, and serve right away.

 

Per serving: 199 cal; 18g prot; 13g total fat (2g sat fat); 6g carb; 0 chol;

44mg sod; 1g fiber

 

S(Formatted by):

" Karen on 12/09/02 "

 

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Per Serving (excluding unknown items): 138 Calories; 9g Fat (51.5% calories from

fat); 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 420mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

Serving Ideas : Meal Plan: Cook an 8-oz. package of Asian noodles (udon, soba,

or Chinese wheat noodles), then season with soy sauce and a small amount of dark

sesame oil. In addition, serve sliced red and green pepper, crisp cucumbers and

carrot sticks.

 

 

Nutr. Assoc. : 3287 0 183 0 0 0 560 0 0