Stir-fried tofu and bok choy

Yield: 4 servings

Measure Ingredient
1 pounds Firm or extra-firm tofu; drained
1 tablespoon Vegetable oil
1 bunch Bok choy with leaves
\N \N Sliced crosswise and rinsed
3 \N Thinly sliced scallions; up to 4
\N \N (or other green spring onion such as
\N \N Ramps or Egyptian onion)
3 \N Cloves garlic; minced
3 tablespoons Bottled stir-fry sauce; or to taste
\N \N Crushed red pepper flakes; (optional)
\N \N Coarsely chopped peanuts; (optional)

4 SERVINGS DAIRY-FREE

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 bell peppers, crisp cucumbers and carrot sticks.

Cut tofu into ½-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 stir-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

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 60 Converted by MM_Buster v2.0l.

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