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Prep Time: 12 Minutes Cook Time: 6 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Use one extra-large bag of boil-in-bag rice to get 3 cups of cooked rice. Start cooking the rice while the tofu is being pressed. Ingredients:
1 (15-ounce) package extra-firm tofu, drained |
2 teaspoons peanut or vegetable oil |
1 head bok choy, trimmed and thinly sliced (about 7 cups) |
1 (4-ounce) package gourmet mushroom blend or 1/2 (8-ounce) package presliced mushrooms |
1 cup packaged shredded carrots |
3/4 cup asian barbecue sauce |
3 cups hot cooked long-grain rice |
Directions:
1. Wrap tofu in several layers of paper towels; place in a shallow dish. Place a weight over tofu. Let stand 10 minutes. Cut tofu into cubes.
2. Heat a wok or large skillet over high heat until hot; add oil. Add tofu; stir-fry 2 minutes or until lightly browned. Remove from pan using a slotted spoon; set aside. Add bok choy, mushrooms, and carrots to pan; stir-fry 2 minutes. Return tofu to pan; add barbecue sauce. Stir-fry 30 seconds or until thoroughly heated. Serve over rice.
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