Yield: 4 servings
|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.